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–+ servings
Spring Pea Soup

Delicious Spring Pea Soup: Fresh and Flavorful in Minutes

This delightful Spring Pea Soup captures the essence of spring with its vibrant green color and fresh flavors, ready in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Appetizer
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Fresh Peas or Frozen Peas
  • 1 medium Onion, Chopped yellow or white
  • 2 cloves Garlic, Minced fresh recommended
  • 4 cups Vegetable Broth low-sodium recommended
For Freshness and Flavor
  • 1 cup Fresh Mint Leaves can replace with basil or dill
  • 2 tablespoons Olive Oil or any neutral oil
For Seasoning and Accompaniments
  • to taste Salt
  • to taste Pepper
  • 1 tablespoon Lemon Juice optional
  • 1 tablespoon Crème Fraîche or Yogurt optional

Equipment

  • Large pot
  • Immersion blender

Method
 

Step-by-Step Instructions for Spring Pea Soup
  1. Rinse fresh peas in cold water. If using frozen peas, skip this step. Set aside roughly 2 cups of prepared peas.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
  3. Add the minced garlic and cook for another minute until aromatic.
  4. Stir in the prepared peas and pour in 4 cups of vegetable broth. Bring to a gentle simmer.
  5. Allow to simmer for about 10 minutes until the peas are tender and vibrant green.
  6. Blend the soup until smooth or slightly chunky using an immersion blender.
  7. Stir in a handful of fresh mint leaves and heat gently for 2-3 minutes.
  8. Season with salt and pepper to taste, adding lemon juice if desired. Serve garnished with crème fraîche or yogurt.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Add extra vegetable broth when reheating if needed.

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