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Quick and Easy Pea Soup with Basil Pesto

Course: Soup
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 portions
Calories: 239kcal
Author: The Greedy Vegan
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  • 40 g cashews *
  • 3 cloves garlic
  • 4 spring onions
  • 1 tbsp light olive oil
  • 450 g peas frozen
  • 500 ml vegetable stock **
  • 1/4 tsp pepper
  • 1/4 tsp salt or more depending on the broth

For the pesto: you can also use store bought pesto if you want.

  • 3 tbsp fresh basil chopped
  • 1 tbsp cashews
  • 1 tbsp olive oil
  • 1/2 tsp nutritional yeast
  • 1/4 clove garlic


  • Roughly chop the spring onions and garlic. Add them with the cashews and 1 tbsp olive oil to a saucepan. Gently saute everything at medium heat for about 5 minutes until the onions and garlic have softened.

  • Add the peas, vegetable stock, salt and pepper, turn up the heat to maximum and let it come to a boil. Simmer for about 5-7 minutes until the peas are done.

  • Meanwhile, blend up the ingredients for the pesto or process them by hand with a pestle or mortar. You can, of course, skip the pesto or use already made one but I highly recommend you try it this way.

  • Once the peas are tender blend your soup until creamy. If it is too thick add a little bit more vegetable stock.

  • Serve the soup garnished with 1 tsp of fresh pesto per plate. You can also add some thinly sliced spring onion greens or a basil leaf. This soup makes a great starter for four people or a main for two.


* The cashews add a creaminess to the soup, comparable to actual added cream. You can skip them to get a lighter version.
** Depending on how thick you like your soups you might need a little bit more vegetable stock so make more if you are unsure.


Serving: 1bowl | Calories: 239kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 655mg | Potassium: 399mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 48.3mg | Calcium: 48mg | Iron: 2.7mg