clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan pea soup

Vegan Pea Soup

  • Author: Bull Garlington


This simple, elegant soup is based on the traditional French classic, Potage St. Germain, and combines lettuce, mint, and leeks with frozen peas for a bright, light, delicious soup for spring.




  • 4 c. Frozen peas
  • 2 Leeks, white parts and the best parts of the green leaves — approximately 3 inches from the bottom.(Save tops of leaves for stock below)
  • 2 T. Olive oil
  • 1 t. salt
  • 4 c. baby green lettuce rinsed and dried
  • 1/2 c. Fresh mint leaves
  • 1 c. Fresh spinach leaves
  • 6 c. Vegetable stock or a quick green stock
  • 1 Medium yellow onion, peeled and diced


  • Leftover green and dark green parts of leeks used for the soup.
  • Trimmings from other ingredients along with any bright green vegetable trimmings you may have saved in your freezer. Approximately 1-2 cups.



  1. Add olive oil to a large pot and heat.
  2. Add onions and leeks and saute over medium heat for about 3 minutes until soft but not brown.
  3. Add the stock (strained if using homemade) and a pinch of salt, simmer until tender for about 5 minutes.
  4. Add the peas and lettuce, cook for 10 to 15 minutes.
  5. Add the spinach. Simmer for another 5 minutes.
  6. Remove the pot from the heat and mix until smooth using either an immersion blender or standard blender. (Blend in batches if using a blender.) Reheat briefly if necessary.
  7. Test for seasoning.
  8. Serve immediately with French bread.

Green Stock

  1. Combine all stock ingredients in a 2-quart saucepan, cover with water (at least 6 cups); bring to a boil then simmer until ready to use.
  2. Strain through a colander, preferably lined with a cheesecloth, before using.


For that Michelin-star level of velvety smoothness, push the blended soup through a fine-mesh strainer before reheating.

To garnish each bowl, add a sprig of fresh mint and a small dollop of creme fraiche if you desire.