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Murielle Banackissa

Sweet Green Pea Dill Soup

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20 mins Prep: 5 mins Cook: 15 mins
Serves 1

Silky, rich, and satisfying, this pea soup is packed with plant based protein and healthy fats. It can be ready in less than 30 minutes, making it a great recipe to make for lunch!


  • ½ tsp extra virgin olive oil
  • 1 small onion , roughly chopped
  • 2 cups mushroom broth
  • 1 ½ cups frozen green peas
  • ¼ cup fresh dill
  • 2 tbsp hemp hearts
  • Sea salt and pepper , to taste

Optional Toppings

  • Crispy green peas
  • Vegan parmesan
  • Freshly cracked black pepper
  • Fresh dill , chopped


  1. Step 1

    In a medium saucepan, heat olive oil. Add chopped onions and stir. Cover and cook on medium-low until translucent and slightly caramelized (10-15 minutes).

  2. Step 2

    To the onions, add mushroom broth and bring to a boil.

  3. Step 3

    Add the frozen peas and cook for 2 minutes. Take the soup off the heat and transfer to a blender.

  4. Step 4

    To the blender, add fresh dill and hemp hearts. Blend until smooth. Taste and adjust seasonings.

  5. Step 5

    Garnish with crispy green peas, vegan parmesan, ground pepper and fresh dill.

Common Questions & Swaps

  • Can I swap the mushroom broth with another vegan broth? Absolutely. Vegetable broth and vegan chicken broth would work great in this recipe.
  • Can I use other seeds instead of the hemp hearts? I think roasted pumpkin seeds or sunflower seeds would be great.
  • Can I use another herb? I have not tasted this recipe using another herb, but I think basil would be delicious here. Also, if you want your peas to really shine, you can simply add 1/4 cup of spinach instead of the fresh dill. 
Sweet Green Pea Soup

A couple of years ago, I stayed at my boyfriend – Sam’s – cottage for a few days during the holiday season. As usual, the food we ate was absolutely divine: from chocolate cranberry bread to perfectly baked salmon, everything was mouth-watering! Sam’s mom, Brigitte, is an incredible cook! Having had to cook for her family of 7, she never compromised on flavour and taste. It is quite the opposite. All her dishes are always seasoned to perfection, with the perfect balance of sweet, salty, acidic, creamy and crunchy.

That Christmas, when I stayed at the cottage, Brigitte had made her famous sweet green pea soup. Believe it or not, I had never had pea soup before. I grew up eating lots of creamy butternut squash soups, borschts (a traditional Ukranian soup made with beets, potatoes, onions and dill) and Indian-spiced lentil soups. My mom had never made a green pea soup and I never ordered one at a restaurant. Therefore, when I took my first spoonful of Brigitte’s sweet green pea soup I was in awe! Literally – I mean it must have been out of this world if I am still writing about it 3 years after I had my first bowl! This soup had a velvety almost buttery quality to it. It was delicately sweetened with the perfect balance of saltiness. It was finished with a very subtle touch of heat coming from Brigitte’s signature final touch: a generous sprinkle of freshly cracked pepper.


When I learned that the recipe required only a few simple ingredients, I was in shock! How can something so delicious be so simple to make?

Anyway, after having my first bowl of Brigitte’s sweet green pea soup, I decided to attempt making one myself. I tried making one that same winter and was delighted with the result. Once again, it was perfectly creamy, refreshing and slightly sweet. Since that winter, I was lucky enough to have Brigitte’s version of the soup a few times and it was as scrumptious as I had remembered it to be that winter at the cottage.

Last week, as I was busy shooting for the different brands I work for, I wanted to make a quick vegetable packed, filling and of course delicious lunch. I remembered that I had bought some frozen peas for a previous recipe so I thought I would put together a classic sweet green pea soup. To add more body and protein to the soup, I decided to add a few tablespoons of hemp hearts as well as a touch of dill to highlight the delicate flavour of the peas. The result: a silky, rich soup that even my picky brothers loved! I garnished it with some crispy green peas, vegan parmesan (see recipe here), and freshly ground pepper (yes… I learn from the best!).

I love that this soup is packed with protein and vitamins. A portion of green peas (1 1/2 cup) contains 12 grams of protein, more than your daily recommendation of Vitamin A and half of your daily recommendation of Vitamin K! Add in the hemp hearts and onion and you’ve got yourself a POWER SOUP – yep… like the green power ranger!

Well, that’s it for this recipe! I am really proud to honor my mother in law by featuring one of her most delicious soups!

If you want to give this soup a try, please do; I know you will absolutely love them! And if you do end up making it, share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!