Pea & Apple Soup

Vegan pea & apple soup is loved by many cultures, but it is more embraced among colder climates because it gives the allusion you’re eating a meaty soup.

As said, though this recipe doesn’t include meat it is very thick and dense without adding more ingredients.

You can however, add ham hock at the very end if you’re perferring a meat version recipe. It will definitely revamp your lunch into a nice tasty dinner and increase your protein intake.

incredibly, the type of peas you use counts a lot, it makes a huge difference on the consistancy, colour and taste. We’ve noticed many people use frozen or fresh peas for quickness, but this only produces a watery soup and a much mild flavour without any meaty tones.

The traditional way is to use dried peas, which lifts it to another level of flavour and meatiness, compared to frozen or canned peas which actually produces a very bland taste.

Pea soup is very high in protein and 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.


Using dried peas may seem like a real effort compared to emptying a packet of frozen peas straight into a pan. But, you’ll just have to believe us when we say marrow fat peas are the best and soaking them overnight will give this soup a much more intense flavour.

Prepare everything the night before. Soak the peas and cut the veg, not the apples, ready to throw into your slow cooker in the morning. In the morning chop your apples up and throw them into the slow cooker. Your soup will be ready to eat in the evening with some delicious chunky bread.

There’s nothing more inviting than the smell of gorgeous pea soup after a hard days work. One great bonus using a slow cooker is you can just leave it and all the flavours in the veggies gel togther and intensify. The average slow cooking time is 6-hours, but even if you’re late back home, your soup won’t burn dry or overcook. Just whizz it up with your handblender and it’s ready to be served.

This soup can be made in a saucepan and cooked on the stove, but there are some downsides to it. You’d need to put your saucepan on a very low setting to simmer. You’ll need to keep an eye on your soup to make sure it doesn’t dry out; if it does, water will need to be added periodically. You won’t be able to just leave it on the stove unattended for the whole day compared to a slowcooker.


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Hand Blender or Food Processor, Slow Cooker

Prep: 10 min
6 hours
Servings: 8

G. Carbs: 27g
N. Carbs: 20g
Freezable: Yes

Protein: 7g
Fat: 0g

Kcal: 139
Difficulty: Easy


  • 150g Dried Marrowfat Peas
  • 1 litre Water or Stock
  • 120g Red Onions
  • 60g Celery
  • 200g Carrots
  • 200g Cored Apples
  • 1/2 tsp Dried Sage
  • 1 tsp Dried Parsley
  • Pinch of Himalayan Salt
  • Ham Hock (optional)


  • 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 the slow cooker.
  • 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.
  • Mix it in or blast together with the soup mix.
  • If you’re adding ham hock add it last.
  • Serve and enjoy!