Creamy Vegan Pea Mint Soup

Y’all, I’m just plain tickled pink ’bout today’s recipe! This very recipe turned me from a feller who’d give peas the cold shoulder to one who’s a downright pea fan. That’s how finger-lickin’ good it is!

I’ve never really been sweet on peas all that much and would always just pass ’em over or ask for a different side instead.

Now, it’s not like I despised ’em with every fiber of my being, I would chow down on them if they found their way onto my plate but I wouldn’t be caught dead orderin’ a pea dish in a restaurant.

But then this soup up and changed my perspective on them entirely.

I can’t take the credit for the recipe, m’boyfriend was the one who showed me this vegan creamy pea mint soup.

I was hesitant to give it a whirl cause I just figured it wouldn’t float my boat but, gracious sakes alive, was I wrong. It has become m’absolute favourite summer time soup. Ever.

It’s chilled, minty, refreshing and the coconut yoghurt makes it as creamy as can be! Plus, it turns out a beautiful lime green colour and y’all can whip it up in no time!

If y’all try your hand at this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations.

And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries delivered straight to your inbox.

Creamy Vegan Pea Mint Soup Recipe

Creamy Vegan Pea Mint Soup

Preparation Time

15 minutes

Cooking Time

10 minutes

Total Time

25 minutes

Serving Size

Serves: 2


  • 1 small onion
  • 3 garlic cloves
  • 400 g frozen peas
  • 250 g unsweetened non-dairy yoghurt (I used coconut)
  • 1 Tbsp vegan vegetable stock powder
  • 2 Tbsp lemon juice
  • ⅛ tsp ground black pepper
  • 1 big handful fresh mint leaves ( about 15 g)


  1. Roughly chop the onion and peel the garlic cloves. Fry both in a drizzle of olive oil on medium to low heat until the onions go translucent and start caramelising. Leave the garlic cloves whole so they can brown on the outside but not overcook and still have a bit of a sharp kick.
  2. Add the frozen peas to the frying pan just to defrost them, you don’t need to cook or fry them.
  3. Add the onion, garlic, peas, non-dairy yoghurt, vegetable stock, lemon juice, pepper and mint leaves in a blender and blend with some water. Depending on how thick you’d like your soup to be, start with just a little water and add more until you have your desired consistency.
  4. Blend until smooth and creamy.
  5. You can heat up the soup in a sauce pan if you’d like to eat it hot. I recommend serving it chilled with a couple of ice cubes in each bowl and a sprinkle of mint leaves on top. Enjoy!

Beyond the delightful dishes I’ve already shared with you, there are several other tantalizing recipes that I’d love for you to try.

This includes my 17 Tasty Vegan Recipes For Fourth Of July, perfect for summer gatherings and friendly BBQs.

If you’re a fan of soups, definitely don’t miss my Vegan Cream Of Tomato Soup With Fresh Basil recipe. It’s rich, creamy and packed full of flavor.

And there’s nothing better than festive food, so why not give my 22 Delicious Vegan Festive Holiday Side & Main Dishes a go? They’ll make any holiday meal a hit!

Lastly, for an authentic German touch to your meals, do try out my Bbq Tofu Skewers With Creamy Onion Mushroom Sauce (German Style) recipe.

Each dish offers a unique culinary experience that I’m sure you’ll love exploring!

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