Here’s a cozy, filling soup that turns frozen green peas and frozen potato pierogies into something you’ll want to eat on repeat. It’s completely vegan and easy to make.
Further down the page you will find a variation on the first recipe, a creamy Ukrainian-inspired Green Pea-Pierogi Borsch.
1. Vegan Green Pea & Pierogi Soup
Servings: 4–6
Prep time: 10 minutes
Cook time::20 minutes
Ingredients
*1 tbsp (15 ml) olive oil (or vegan butter)
*1 medium onion, diced
*2 cloves garlic, minced
*1 medium carrot, diced
*1 celery stalk, diced
*6 cups (1.4 L) vegetable broth
* 2 cups (300 g) frozen green peas
*12–16 frozen potato pierogies (check they’re vegan)
*1 tsp dried dill (or 1 tbsp fresh, chopped)
*½ tsp smoked paprika (optional)
*Salt & pepper, to taste
*2 tbsp (30 ml) vegan sour cream or plain unsweetened non-dairy yogurt (optional, for creaminess)
*Fresh parsley or green onions, for garnis
Instructions
1. Sauté veggies: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes until softened. Stir in garlic and cook 1 minute more.
2. Add broth & pierogies: Pour in vegetable broth and bring to a boil. Add frozen pierogies and cook 5–7 minutes, or until they float and are tender.
3. Add peas & seasonings: Stir in green peas, dill, and smoked paprika. Cook 3–4 minutes until peas are heated through.
4. Finish & serve: Taste and adjust salt and pepper. For creaminess, stir in vegan sour cream or yogurt just before serving. Garnish with parsley or green onions.
Variations
*Creamy blended base: Before adding pierogies, blend half the soup (without pierogies) for a thicker, creamier texture.
*Extra greens: Toss in a few handfuls of spinach or kale in the last 2 minutes of cooking.
*More protein: Add a can of drained chickpeas or white beans along with the peas.
2. Creamy Dill Pierogi Soup (Vegan, Ukrainian-Inspired)
Servings: 4–6
Prep time: 15 minutes
Cook time: 25 minut.
Ingredients
1 tbsp (15 ml) vegan butter or olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 small beet, peeled and finely grated (adds pink color & subtle sweetness)
6 cups (1.4 L) vegetable broth
12–16 frozen potato pierogies (check they’re vegan)
2 cups (300 g) frozen green peas
1 cup (240 ml) unsweetened oat or soy milk (or other creamy plant milk)
2 tbsp (30 ml) vegan sour cream (plus more for garnish)
1 tbsp lemon juice or apple cider vinegar
2–3 tbsp fresh dill, finely chopped (or 2 tsp dried dill weed)
Salt & black pepper, to taste
Instructions
1. Sauté aromatics: In a large soup pot, melt vegan butter over medium heat. Add onion and carrot, cooking 5 minutes until softened. Add garlic and cook 1 more minute.
2. Add beet & broth: Stir in grated beet, then pour in vegetable broth. Bring to a boil.
3. Cook pierogies: Add frozen pierogies directly to the pot and cook 5–7 minutes until they float and are tender.
4. Add peas & creaminess: Stir in frozen peas, oat milk, and vegan sour cream. Lower heat to a gentle simmer (do not boil after adding milk to prevent curdling).
5. Season & finish: Add lemon juice, dill, salt, and pepper. Taste and adjust seasonings.
6. Serve: Ladle soup into bowls, top with a swirl of extra sour cream, and sprinkle with fresh dill.
Notes
*The beet gives a beautiful pale pink base—if you prefer no color, leave it out.
*For a thicker soup, mash 2–3 pierogies in the pot before adding the plant milk.
*If you want extra tang (like traditional Ukrainian sour soups), add 1–2 more teaspoons of vinegar at the end.
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