High Protein Pea Soup

extra creamy recipe
icon 30 min
Erbsensuppe mit Protein-Croutons © foodspring

After our first autumn walk, we love to warm up with a bright green pea soup. Why should we limit ourselves to tomato soup? We love playing with the whole rainbow of colors, so today we’re lighting our plates up green. Try it yourself and come out with a protein-packed vegan soup that gives you the power you need.


4 Persons

For the soup:

  • 1
  • 2 cloves
  • 1 tsp
    Coconut oil
  • 960 ml
    vegetable stock
  • 240 g
  • 150 g
  • 2 tbsp
    lemon juice
  • 2 tbsp
    cashew butter

For the protein croutons:

  • 75 g
    Vegan protein bread
  • 1 tbsp
    olive oil
  • 0.25 tsp
    garlic powder
  • 1 pinch
  • optional toppings
    fresh parsley, fresh coriander, Protein Flakes


  • 1

    Chop the onion. Dice the garlic.

  • 2

    Warm the coconut oil in a pot. Saute the onion until it is transparent. Then add the garlic and cook for another 30 seconds until it is fragrant.

  • 3

    Add the vegetable stock and bring to a boil.

  • 4

    Add the peas and the edamame. Let the soup simmer for 15-20 minutes.

  • 5

    Meanwhile, make the croutons. Prepare the Vegan Protein Bread according to the directions on the package (or use whatever you’ve got leftover from yesterday). Cut the Protein Bread into 1-2-cm cubes. Dice the garlic or run it through a garlic press. Now toast the bread cubes and garlic with a splash of olive oil over medium heat, stirring regularly, for 5-6 minutes. Season with salt to taste.

  • 6

    Use a blender or a stick blender to puree the pea and edamame mixture until smooth. Add the lemon juice and cashew butter and blend again. Season with salt and pepper to taste.

  • 7

    Serve your pea soup topped with croutons and fresh herbs.

  • 1
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Recipe Overview

Total time
30 min

Nutritional value, per portion

287 kcal