There’s nothing quite like a comforting bowl of potato and peas soup on a chilly day. It’s hearty, wholesome, and packed with nourishing vegetables that make you feel warm from the inside out. Whether you’re craving a light lunch or a cozy dinner, this simple vegan soup is a go-to recipe that everyone will love.
In this post, you’ll discover why this recipe deserves a spot in your weekly rotation, how to make it step-by-step, and my favorite serving tips for turning a humble soup into a comforting meal.
Why You’ll Love This Potato and Peas Soup
If you’re looking for a meal that’s budget-friendly, healthy, and full of flavor, this potato and peas soup ticks every box. It’s naturally vegan and gluten-free, and it requires only simple ingredients you probably already have in your pantry.
Here’s why you’ll absolutely love it:
- Comforting and Nourishing: Each spoonful is creamy, hearty, and full of vegetable goodness.
- Plant-Based and Wholesome: Made entirely from fresh, natural ingredients.
- Affordable and Easy: Uses budget-friendly vegetables like potatoes, carrots, and peas.
- Quick to Prepare: Ready in about 30 minutes — perfect for busy weeknights.
- Perfect for Meal Prep: Stores beautifully for the next day’s lunch or dinner.
Not only that, but this soup is one of those recipes that tastes even better the next day as the flavors deepen and blend together.
Ingredient Notes
To make this simple potato and peas soup, you’ll need a few fresh and pantry-friendly ingredients. Here’s what goes into it and how each ingredient adds its magic:
Olive Oil
A couple of tablespoons of olive oil form the flavorful base for sautéing the vegetables. You can substitute it with coconut oil or avocado oil if you prefer.
Onion and Garlic
These aromatic staples build a delicious foundation for the soup. Sautéing them first enhances their sweetness and depth of flavor.
Carrots and Celery
The classic soup combination! Carrots bring a hint of natural sweetness, while celery adds freshness and balance.
Canned Tomatoes
Tomatoes bring a gentle tang and richness to the soup. You can use diced or crushed canned tomatoes, or even fresh ones if they’re in season.
Potatoes
The star of the dish! Choose starchy potatoes like Yukon Gold or Russet — they cook down to a velvety texture and thicken the soup naturally.
Frozen Green Peas
The peas add a pop of color, subtle sweetness, and a boost of plant-based protein. They cook quickly and keep their vibrant green hue.
Seasonings
A simple mix of salt and black pepper lets the natural flavors of the vegetables shine. Feel free to add a pinch of smoked paprika or Italian herbs for extra depth.
Fresh Parsley
For garnish and freshness! Chopped parsley brightens the final dish and adds a lovely finishing touch.
Step-by-Step Instructions for Potato and Peas Soup
This easy potato and peas soup recipe is straightforward and foolproof. Follow these simple steps to make a perfect pot of cozy goodness:
Step 1: Sauté the Onion
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it turns soft and translucent — this should take about 4–5 minutes.
Step 2: Add the Garlic
Next, add the minced garlic and cook for another 1 minute. Be sure to stir continuously so the garlic doesn’t burn — just let it release its aroma.
Step 3: Add the Carrots and Celery
Now it’s time for the base vegetables. Add the diced carrots and celery, stirring them with the onion and garlic. Let them cook for about 5 minutes until slightly softened.
Step 4: Add the Tomatoes
Pour in 1 cup of canned tomatoes and stir well. The tomatoes will add a rich, tangy depth of flavor that perfectly balances the sweetness of the carrots.
Step 5: Add the Potatoes and Seasonings
Add 3 peeled and cubed potatoes to the pot. Season with salt and pepper to taste, and stir everything together.
Step 6: Add Water and Simmer
Pour in enough water to cover the vegetables (about 4–5 cups). Bring to a gentle boil, then reduce the heat to low and let it simmer for around 20 minutes — or until the potatoes are tender when pierced with a fork.
Step 7: Add the Green Peas
Once the potatoes are soft, add 1 cup of frozen peas. Simmer for another 5 minutes. The peas cook quickly and bring a beautiful color to the soup.
Step 8: Add Fresh Parsley and Serve
Turn off the heat and stir in a handful of chopped parsley. Taste and adjust seasoning if needed. Serve warm with crusty bread, vegan croutons, or a drizzle of olive oil on top.
Recipe Tips for the Best Potato and Peas Soup
Here are some helpful tips to make your soup even more delicious:
- Use fresh herbs — Parsley or dill work beautifully to enhance the soup’s freshness.
- Add spices — For extra warmth, sprinkle in cumin, turmeric, or smoked paprika.
- Adjust the texture — Prefer a creamy version? Blend half of the soup using an immersion blender and mix it back in.
- Don’t overcook the peas — Add them at the end so they keep their bright green color and tender bite.
- Boost the flavor — Add a splash of lemon juice or apple cider vinegar before serving for a subtle tang.
Potato and Peas Soup Serving Suggestions
This vegan potato and peas soup pairs beautifully with many sides and toppings. Here are a few ideas to make your meal complete:
- Crusty Bread or Garlic Toast: Perfect for soaking up every last drop of the broth.
- Vegan Grilled Cheese: Serve alongside for a cozy, satisfying combo.
- Salad: Try it with a light green salad or my Simple Kale Salad for extra nutrients.
- Toppings: Add a swirl of vegan cream, a drizzle of olive oil, or a sprinkle of nutritional yeast for a cheesy touch.
You can also serve this soup as a starter for a larger vegan meal — it pairs wonderfully with roasted vegetables, lentil loaf, or even a quinoa bowl.
Storing Tips
This potato and peas soup keeps very well, making it perfect for meal prep or leftovers.
- Refrigerator: Store the soup in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Let it thaw overnight in the fridge before reheating.
- Reheating: Warm it gently on the stovetop or in the microwave. If it thickens too much, simply add a splash of water or vegetable broth.
Frequently Asked Questions about Potato and Peas Soup
Can I use fresh peas instead of frozen ones?
Absolutely! Fresh peas work just as well — just reduce the cooking time to 2–3 minutes.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a deliciously sweet twist and more vibrant color to the soup.
Can I make this soup in advance?
Definitely! In fact, the flavors deepen overnight, making it even tastier the next day.
Can I add other vegetables?
Of course! Zucchini, green beans, or spinach would all make wonderful additions.
Can I make it creamier?
Yes — blend part of the soup or stir in a few tablespoons of coconut milk for extra creaminess.
Essential Equipment
To make this easy potato and peas soup, you’ll need:
- A large soup pot or Dutch oven
- A wooden spoon for stirring
- A sharp knife and cutting board
- An immersion blender (optional, if you want a creamier texture)
These basic tools are all you need to create a delicious and comforting homemade soup.
This potato and peas soup is the perfect balance of simplicity and flavor. With just a handful of wholesome ingredients, you can create a hearty vegan meal that satisfies every craving — whether you’re meal-prepping for the week or cooking a cozy dinner at home.
It’s nourishing, budget-friendly, and easy enough for beginner cooks, yet flavorful enough to impress your family and friends.
If you’re looking for more cozy vegan soup ideas, check out my other favorites like Vegan Lentil Sweet Potato Soup, Vegan Cheddar Broccoli Soup, and Creamy Roasted Garlic Potato Soup — all perfect for chilly evenings.
I’d love to hear from you! 💚
Have you tried this potato and peas soup recipe? What’s your favorite twist — do you add extra herbs, a touch of lemon, or maybe some vegan cream on top?
Share your thoughts and photos in the comments below — I always enjoy seeing your creations!
If you make this recipe, tag me on Instagram so I can feature your post!
Potato and Peas Soup
A cozy, hearty, and vegan-friendly potato and peas soup made with simple vegetables. Perfect for a healthy lunch, dinner, or meal prep. 🌿
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, finely diced
- 1 celery stalk, chopped
- 1 cup canned tomatoes
- Salt and black pepper, to taste
- 3 medium potatoes, cut into large cubes
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
- Water, as needed
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the diced carrots and chopped celery. Sauté for a few minutes until the vegetables start to soften.
- Add the canned tomatoes, season with salt and pepper, and stir well.
- Add the potato cubes and sauté for a couple of minutes to combine all the flavors.
- Pour in enough water to cover the vegetables, then bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Add the frozen peas and cook for another 5 minutes.
- Turn off the heat and stir in the chopped fresh parsley before serving.
Notes
- Don’t overcook the peas – add them at the end to keep their vibrant color and tender texture.
- Adjust consistency – if the soup is too thick, add a splash of water or vegetable broth while reheating.
- Boost flavor – finish with fresh parsley, a squeeze of lemon, or a drizzle of olive oil for extra freshness.
