Green peas, chickpeas, onion, and garlic are blended into this rich creamy and flavorful soup. It is easy and quick to prepare. This is one satiating and comforting soup!
The recipe is plant-based (no eggs, dairy-free). It is healthy and filling, without any oil. Makes a great vegan lunch or dinner.
It might be a soup but it is actually satiating and nutritious due to the green peas and chickpeas.
Truly appetizing with its irresistible bright green color this soup looks and tastes superb!
Enjoy it with some whole grain bread, plain boiled chickpeas, or cooked buckwheat.
Optimized for Health and Weight-loss
Only whole natural plant food ingredients!
This is enough to make any dish perfect for your health and weight.
Instead, you get to eat legumes. They are a great source of plant phytonutrients, proteins, complex carbohydrates, fiber, and minerals (zinc, copper, magnesium to name a few).
There is, of course, lemon, onion, and garlic to pump up the antioxidant content so that your tissues are clean and detoxified.
Also, we have thrown in some turmeric to boost your immune system.
This Quick & Satiating Green Peas Soup is:
- Vegan (plant-based)
- Packed with plant proteins
- Highly nutritious
- Easy to make
- Warm and cozy
- So creamy and rich!
- Full of flavor!
You may also like:
- Cauliflower Couscous Stew
- Creamy Parsnip & Cashew Soup
- Curried Sweet Potato Beans
- Healthy Broccoli Cream Soup Vegan
- Easy Brown Rice With Veggies
If you give this Quick & Satiating Green Peas Soup a try, I’d love a comment and recipe rating below. You can snap a picture and don’t forget to tag me in your Instagram or Facebook post with @wellnessdove and #wellnessdove. I would love to see your remakes!
- 1 cup ( 130 gr) cooked chickpeas
- 2 cups (200 gr) frozen green peas
- 20 oz (600 ml) vegetable broth or water
- 1 onion
- 1 clove garlic
- ½ tsp turmeric
- ½ tsp ground black pepper
- ½ tsp salt or to taste
- ½ lemon, juiced
- Place the onion (chopped into 2 halves), garlic, and the green peas in a pot. Add the vegetable broth/water and bring to a boil. Cook for 10 min.
- Then, put everything in a blender together with the cooked chickpeas, turmeric, black pepper, salt, and lemon juice. Blend for a few minutes until creamy.
- Serve with some cooked chickpeas on top and enjoy!
- You can also use dry chickpeas. Around 1 ¾ cups (250 gr) are needed both for the soup and the garnish. Soak them overnight, then boil for about 40 mins or until soft.
- You can also use water instead of vegetable broth.
- You can change the thickness of the soup by the amount of vegetable broth/water according to your taste.
- A different option for serving is with croutons or cooked buckwheat or simply whole wheat bread.