I’ve been making this tasty pea soup for many years, we love it for lunch or as a light dinner. In my family, there are vegans and meat lovers so I am always trying to adapt recipes to make life easier. You will be pleased to know that this recipe can be tweaked for vegans, vegetarians and meat lovers.
This particular soup is loved by many cultures, but it is more embraced among colder climates. Though this recipe has no meat, it is very thick and dense with meaty tones. So, what gives it this unusual character?
You’ll find many people use frozen or fresh peas for quickness, but this only produces a watery flavour. The traditional way is to use dried peas, which lifts it to another level of flavour and meatyness.
Pea soup is very high in protein and very high in fibre, it more than covers your 5-a-day, that’s why everyone should eat it. And, although it is quick to prepare, the hardest part is switching the slow cooker on and waiting for the grand finale.
Pea Soup Recipe Tips
Using dried peas may seem like an effort compared to emptying a packet of frozen peas straight into a pan. But, you’ll just have to believe me when I say use marrow fat peas and soaking them overnight will give this soup a much more intense flavour…trust me you won’t regret it!
I prepare everything the night before by soaking the peas and cutting up the veg ready to switch on and leave to cook in the morning ready to eat in the evening with some chunky bread. There's nothing more inviting than the smell of this gorgeous after a hard days work.
This soup is loved by vegans, but if you’re a vegetarian a little Parmigiano is amazing, or if you’re a meat lover then add a little shredded ham hock for a more meaty flavour.
Most of the ingredients on this page can be found in the supermarket or a health food shop. However, if you're like me and my family we order most things online; so to make it easier for you, I have included some links affiliated with various companies. You will not be charged for clicking on these links, but I will earn from qualifying purchases.
It makes your life easier when you prepare foods with a kitchen appliance rather than mix or cook by hand. We use a Crock Pot to make this soups, but it can be cooked in a pan on the stove if you're happy to let it sit for a couple of hours. We also use a Vitamix to blend the soup together when it's cooked , but you can easily use a good quality hand blender such as KitchenAid.
In our house, we use a combination of blenders and food processors to prepare foods for different recipes. For good kitchen appliances check out Reviews of Kitchen Appliances We Use and Recommend!
- Prep Time: 10 minutes
- Soaking Time: Overnight
- Cook Time: 6 hours
- Total Time: 6 hrs 10 min
- Category: Savoury
- Cuisine: British
- Shelf Life: 3 days
- Freezable: Yes
- Yields: 6
Step By Step Instructions:
- Soak the peas overnight in the water or stock of your choice.
- In the morning add the soaked peas and stock to your slow cooker.
- In a food processor add the red onions, celery, carrots and apples. Chop into small chunks to make cooking easier and quicker, then add to your slow cooker.
- Add the herbs and salt.
- Mix ingredients together and put the lid on.
- Cook for a minimum of 6 hours, or cook on the stove for 2 hours.
- Using a hand blender or your food processor, give the soup mix a blast until creamy.
- If you’re adding ham hock you can add it last. Mix it in or blast together with the soup mix.
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