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Fresh Sweet Pea Soup {quick & easy}

February 19, 2014 by Erica 10 Comments

Fresh Sweet Pea Soup low res (1 of 5)

I’d like to introduce you to my favorite, flash-ready fresh green pea soup. It’s great hot or cold, but right now I’m having it hot because I’m nursing a cruddy cold (maybe flu?) that I watched everyone else suffer through for the past three weeks, smugly thinking I was in the clear.

Fresh Sweet Pea Soup low res (4 of 5)

While I can easily sit and eat a plain bowl of hot peas with some lemon juice and grated Parmesan on top and be quite satisfied, it’s nice to have a simple green soup up my sleeve. You just need two bags of frozen peas, or if you’re lucky enough to have access to fresh peas, go for it. I like using leeks in this recipe, but if you don’t have those, yellow or white onions will do the trick too. Green onions (sometimes referred to as scallions) are a great sub as well.

Occasionally I make this into a meal by adding some protein on top, like a chopped hard-boiled egg, poached salmon or diced roasted chicken. I imagine you can add other spicy and savory toppings as well so I’ll leave the extras to you.

Fresh Sweet Pea Soup {quick & easy}

To cut a leek, trim the bottom root bunch off and cut the darkest part of the greens off the top, keeping the light green part. To clean the leek, slice it down the middle and rinse water through it to wash away any soil resting inside.

Ingredients

  • 2 tablespoons olive oil or ghee
  • 2 leeks, trimmed, rinsed and diced
  • 4 cups vegetable stock or water
  • 1/2 teaspoon salt plus more to taste
  • 2 10-ounce bags (283 g or about 5 cups) frozen sweet peas or fresh, hulled sweet peas (330 g)
  • 1 tablespoon fresh lemon juice

Serving ideas:

  • croutons
  • lemon wedges
  • plain yogurt, sour cream or sour cashew cream
  • garlic-infused oil or other flavored oil
  • shaved Parmesan cheese or other cheese

Method

  1. Warm a large saucepan over medium heat. Once it’s warm, add the olive oil.
  2. Add the leeks to the saucepan and cook for 5 to 10 minutes, or until they soften, stirring occasionally.
  3. Add the stock or water to the saucepan and bring the stock to a low boil, about 5 minutes or so.
  4. Add the peas to the saucepan and cook the peas for just a few minutes. Frozen peas won’t take long to cook. If you’re using fresh peas, give them a few more minutes to soften.
  5. Turn the heat off and add the lemon juice and salt to taste.
  6. Puree the soup in batches, adding about 1/4 of the soup in a blender at a time. This helps you slowly puree the soup to the thickness that you like and allows you to add or remove liquid to adjust the consistency.
  7. Serve with croutons, lemon wedges, or your favorite toppings.

Makes 4 servings

 

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Quick & Easy, Soup, Vegetarian Tagged With: peas

Previous Post: « Banana Cocoa Ice Cream {no churn}
Next Post: Salted Almond Ice Cream {no churn} »

Reader Interactions

Comments

  1. Lisa Block

    February 7, 2015 at 5:44 am

    I LOVE peas so I can’t wait to make this soup! I am wondering if you are able to let me know the calories, fat, carb, fiber, etc?
    thanks so much

    Reply
  2. Kathleen Czinner

    August 24, 2014 at 3:49 am

    Just found this recipe – I just have to make this!

    Reply
  3. Regina

    March 3, 2014 at 7:07 pm

    O. M. G.
    This soup is WONDERFUL(and easy to boot)!
    The only thing I added was a little summer savory….the lemon really makes this dish, I think. A keeper, for sure. Thanks so much!
    >^..^<
    So pretty, too!

    Reply
  4. Regina

    March 1, 2014 at 3:17 pm

    Hi!
    About to make this lovely soup, but need to substitute normal onions….I am assuming two medium?

    Reply
    • Erica

      March 1, 2014 at 4:32 pm

      yes, I’d say smallish to medium.

      Reply
  5. danette

    February 28, 2014 at 11:53 am

    We love pea soup as an “anytime meal” for our family. We like to serve it with bacon for our protein and make it as comforting as possible with small grilled cheese too. Thanks for the awesome recipe!

    Reply
    • Erica

      February 28, 2014 at 12:00 pm

      thanks! yes, bacon is definitely a great addition to this soup 🙂

      Reply
  6. Liz @ Virtually Homemade

    February 20, 2014 at 6:56 am

    Beautiful! Pinned:)

    Reply
    • Erica

      February 20, 2014 at 4:46 pm

      Thanks, Liz!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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