This is vegan pea and mint soup with a twist. Ginger, cayenne and cumin add depth of flavour, mint adds freshness and coconut milk adds creaminess to this delicious plant-based soup!
If you’re looking for a quick, easy and flavourful plant-based soup, you need to make this vegan pea and mint soup! It takes less than 30 minutes to make, and you probably already have the ingredients in your pantry/ freezer.
The recipe is inspired by soupe de faux pois from the African country of Comoros. The addition of ginger, cayenne pepper and cumin take this vegan pea and mint soup to a whole new level of flavour.
How to make vegan pea and mint soup recipe
1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic sauté for 5 minutes, until translucent.
2. Add peas, ginger, cayenne pepper, cumin, salt and pepper and cover with 4 cups of vegetable stock. Bring to a boil then reduce to simmer for 15 minutes.
3. Remove from heat. Add mint and coconut milk, and blend until smooth. Serve with lime wedges and fresh mint to top.
Ingredient notes for pea and mint soup recipe
PEAS– You can use frozen or fresh peas here. If you use frozen peas, make sure you defrost them first.
CAYENNE PEPPER – Omit or reduce the amount of cayenne pepper if you are spice-sensitive or substitute for chilli powder.
GINGER– Fresh grated ginger is best for flavour, but you can substitute for ground ginger if you don’t have fresh on hand.
VEGETABLE BROTH– You can substitute for water but vegetable broth will add more flavour.
COCONUT MILK- Use full-fat coconut milk for the creamiest flavour.
Serving suggestions for mint and pea soup recipe
Serve these with my easy no-yeast English muffins or tasty coconut lolo buns for something really special!
Vegan Pea and Mint Soup
This is vegan pea and mint soup with a twist. Ginger, cayenne and cumin add depth of flavour, mint adds freshness and coconut milk adds creaminess to this delicious plant-based soup!
Ingredients
- 2 tbsp olive oil
- 1 small brown onion, diced
- 4 garlic cloves, minced
- 2 cups frozen peas, thawed
- 2 tsp ginger, minced
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- Salt & pepper, to taste
- 4 cups vegetable broth
- 3 tbsp mint, chopped
- 1 cup coconut milk
- 1 lime or lemon, wedges
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic sauté for 5 minutes, until translucent.
- Add peas, ginger, cayenne pepper, cumin, salt and pepper and cover with 4 cups of vegetable stock. Bring to a boil then reduce to simmer for 15 minutes.
- Remove from heat. Add mint and coconut milk, and blend until smooth. Serve with lime wedges and fresh mint to top.
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