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.