Easy Peasy Pea Soup

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
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3 tablespoons extra-virgin olive oil

2 medium brown onions, peeled and roughly chopped

3 garlic cloves, peeled and roughly chopped

1 carrot, peeled and roughly chopped

1 stick celery, ridged side peeled with a vegetable peeler to get rid of any fibrous strands and roughly chopped

1 leek, cleaned to remove any grit and roughly chopped

1 teaspoon dried mixed herbs

One 15-ounce can cannellini beans, drained and rinsed

4 cups hot vegetable stock (store-bought or 1 1/2 tablespoons vegetable bouillon mixed with 4 cups boiling water)

21 ounces frozen peas

Croutons, recipe follows


4 slices of wholemeal bread, cubed into bite-sized pieces

3 tablespoons extra-virgin olive oil

Pinch of flaky sea salt

Pinch of dried mixed herbs


  1. Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
  2. Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
  3. Ladle into bowls and garnish with the croutons and a drizzle of olive oil.


  1. Preheat the oven to 350 degrees F.
  2. Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.
Easy Peasy Pea Soup
Mary McCartney

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