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    Home ▸ Vegan Soups

    Vegan Creamy Spinach Pea Soup

    Last modified: October 5, 2022. Originally posted: February 26, 2018 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Vegan creamy spinach pea soup

    Get all your greens in one bowl of delicious vegan creamy spinach pea soup! Not only is this low fat, but it's packed with veggies and protein.

    Top view of creamy spinach pea soup in a black bowl next to a few green peas

    This is a cookbook review written by me on behalf of Vanessa Croessmann, for which I received a free copy of the book. All the opinions and text are all mine.

    Down here in Southern Cali, winter is more of an idea than it is a season. That being said, it's been a cold one lately (I'm talking below 60 and freeze your toes in flip flops weather...I know, we're wimps). But it's an excellent excuse to load up on soups, which is why this new book, Awesome Vegan Soups by Vanessa Croessmann, came at the perfect time!

    I love soups with unexpected ingredients!

    This creamy spinach pea soup is the perfect way to fit in those greens. Too cold for your green smoothie? No problem! This is kinda like the warm version. It is jam packed with veggies and the secret low fat ingredient to get the creaminess, chickpeas. Is there anything those babies can't do?! It actually reminds me a lot of my Summer Veggie and Bean Soup my kids love.

    Top view of wooden spoon mixing spinach and peas in stainless steel pot

    Another thing I loved about this recipe, other than the fact that it took me only 20 minutes to make, was the added Dijon mustard at the end. Yep, I never would have thought of that either. My hubby hates Dijon, so although I liked it with the mustard, I made a version where I added balsamic vinegar and a touch of Sriracha to get that sharp tang that Dijon brings to the soup. OMG SO GOOD.

    Cookbook recipe for creamy spinach pea soup next to bag of peas

    Other amazing things about Awesome Vegan Soups

    Vanessa's book is fabulous, especially for you soup lovers out there. Check out her blog and all about the book.

    I have many things I love about this book, but here are my top favorites:

    • She organizes the recipes by season, so fun!
    • Her pictures really showcase each recipe, because who doesn't want a book they feel the urge to lick?
    • She has a section for extras and soup toppings, because more is more.
    • They are quick and easy!
    • Made with whole foods!

    So whether you are a soup lover or not, you always need some quick go to cozy warm recipes. Just look at this vegan pho!

    Top view of bowl of veggie Pho soup with red and green hot peppers and noodles

    That is next on my list! I can almost smell it through the page. So go get yourself a copy stat. You will love how quick, flavorful and easy these recipes are. Not to mention, they are great kid food. Number 2 is a soup obsessed foodie so I'm going to give him the book and teach him how to make dinner. Boom! Bonus.

    Front view of spoon dipping in bowl of creamy spinach pea soup

    Top view of creamy spinach pea soup in a black bowl next to a few green peas

    Vegan Creamy Spinach Pea Soup

    Sophia DeSantis
    Get all your greens in one bowl of delicious vegan creamy spinach pea soup! Not only is this low fat, but it's packed with veggies and protein.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 17 mins
    Total Time 25 mins
    Course 30 Minutes or Less, Main Course, Soup
    Cuisine American
    Servings 3 servings
    Calories 168 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil , plus more for garnish (for oil free see note)
    • 1 medium yellow onion , diced
    • 3 cloves garlic , minced
    • 3 cups veggie broth , low sodium if needed
    • 2 cups frozen or fresh peas
    • 3.5 ounces fresh spinach , large handful
    • 1 cup soaked and cooked chickpeas
    • ½-2 teaspoons Dijon mustard (optional)
    • sea salt , to taste
    • pepper , to taste
    • fresh herbs , for garnish

    Instructions
     

    • In a medium stockpot, heat the olive oil over medium heat. Add onion and sauté for 5 minutes until it becomes translucent (if you are making this oil free, simply sauté the onion in a bit of broth).
    • Add the garlic and sauté for 2 minutes until it becomes fragrant.
    • Add the broth, peas, spinach and chickpeas to the stockpot. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted.
    • Blend the soup using an immersion blender, or in batches when using a regular blender. 
    • Stir ½ teaspoon Dijon mustard into the soup, adding more to taste. Season the soup with salt and pepper to taste.
    • Serve soup in bowls with a drizzle of olive oil and a sprinkle of fresh herbs.

    Notes

    Reprinted with the permission from "Awesome Vegan Soups" by Vanessa Croessmann and Page Street Publishing
    • Recipes makes 5 cups soup.
    • Nutrition calculated without the oil.
    • I made this oil free by sautéing the onion with broth instead of oil.
    Tips to prep ahead
    • Chop onion and garlic.
    Baby/toddler food idea
    • Great baby and kid food.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 168kcalCarbohydrates: 29gProtein: 9gFat: 1gSodium: 334mgPotassium: 564mgFiber: 8gSugar: 8gVitamin A: 3840IUVitamin C: 51.6mgCalcium: 90mgIron: 3.1mg

    Nutrition and metric information should be considered an estimate.

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    Reader Interactions

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    1. Lynda

      February 13, 2020 at 7:54 am

      Where did the 8 gm sugar come from?

      Reply
      • veggiesdontbite

        February 17, 2020 at 7:55 pm

        Hi Lynda! A lot of food has natural sugars, it is most likely a culmination of all the ingredients in this.

        Reply
    2. Kathy

      February 03, 2019 at 1:53 pm

      I couldn't believe how easy this was to make!

      Reply
      • veggiesdontbite

        February 03, 2019 at 8:52 pm

        Yay! Happy you liked it!

        Reply
    3. Yolaine

      March 16, 2018 at 10:44 am

      I think I will try this with yellow peas

      Reply
      • veggiesdontbite

        March 18, 2018 at 1:57 pm

        Hi Yolaine! Did you give the yellow peas a try? Hoping it worked and you enjoyed it!

        Reply
    4. Ashley

      March 01, 2018 at 8:05 am

      This looks so good! Love that it’s healthy and easy to make. ?

      Reply
      • veggiesdontbite

        March 01, 2018 at 8:17 pm

        Thanks Ashley! It really is so easy and great kid food!! Your little one would love it!

        Reply
    5. The Vegan 8

      February 28, 2018 at 6:32 pm

      I love soups, duh, I could live off of them. Oh wait, I do, haha! I got her book too but haven't had a chance to go through it! Loving the look of this soup though! So healthy. It's been forever since I had pea soup. I have a really old one on my blog but I swear I think it's been 3 years since I made it, hahaha. Definitely need to try this one, love all the extra veggies thrown in, yummy! Beautifully presented as well!

      Reply
      • veggiesdontbite

        March 01, 2018 at 8:15 pm

        Haha! You are quite a soup monster!! You'll love the book! It's filled with so many different flavors!

        Reply
    6. JD

      February 26, 2018 at 4:20 pm

      This was a good quick and easy dinner!

      Reply
    7. Sheila

      February 26, 2018 at 7:06 am

      This is interesting and quite easy to make. I am running out of ideas on how to incorporate veggies into our diet and your blog is a blessing. I am now a fan and will start off trying this creamy spinach pea soup. Thank you for all these posts.

      Reply
      • veggiesdontbite

        February 26, 2018 at 2:40 pm

        Hi Sheila! Thanks so much. This is a soup from a blogger friends new book and it's very easy! I have so many recipes that get in those veggies, and I have an amazing chunky creamy tomato bisque FILLED with veggies coming next week! Thank you so much for all your support!

        Reply

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