Transform the humble frozen pea into a vibrant, velvety soup full of fresh herbs.
I’ve made the mistake before of thinking that green peas can only be enjoyed either steamed or boiled, with a pat of butter and some salt. But oh, how wrong I was! Green pea soup is a creamy and colorful dish that’s almost effortless and very affordable. If you’ve stocked up on frozen peas — or just need a delicious, comforting soup that’s super simple to make — look no further than this recipe.
In just 30 minutes and four easy steps, you’ll have a satisfying soup that tastes as amazing as it looks. I find it a great meal to share with little ones because of its eye-catching color and comforting texture. I know some parents who’ve made green pea soup as part of a “rainbow foods” cooking program, where a different colored dish is made each day. What a great way to teach kids (and maybe your partner, too) about nutrition and the culinary arts.
Is Green Pea Soup Healthy?
Green pea soup isn’t just pretty, it’s also nutritious. Peas are full of fiber and protein and contain a good amount of vitamins, minerals, and antioxidants. This recipe is vegetarian, but if you need a vegan version, use coconut oil instead of butter and a plant-based Parmesan cheese substitute. You could also experiment with sprinkling your bowl with nutritional yeast, a nutty cheese alternative that provides plenty of extra flavor without dairy. And good news: green pea soup is gluten-free so there’s no need to worry about that if you’re sensitive to gluten (just double-check your vegetable broth label to ensure it’s gluten-free, too).
Why Are Frozen Green Peas So Cheap?
While they’re packed with nutrients and can be used in a wide variety of recipes, frozen green peas are also incredibly affordable. For one thing, peas are a high-yield crop, which means they produce more food per acre of land than many other veggies. Plus, pea plants grow quickly and can be harvested within a short amount of time. So, green peas are naturally abundant, which leads to them being both affordable and accessible, especially when frozen.
INGREDIENTS
- 1 1/2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons fresh dill, chopped
- 1/2 teaspoon dried thyme
- 5 cups frozen peas, slightly thawed
- 1 can (13.5 ounces) coconut milk
- 2 cups vegetable broth
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons grated Parmesan cheese
- Fresh herbs for garnish, chopped (such as dill, mint, or basil)
INSTRUCTIONS
Prep
Sauté onions, garlic, thyme, and dill in butter.
Cook
Add peas, coconut milk, and broth; simmer.
Blend & Serve
Purée soup, season, and serve garnished with herbs.
Devour!
FAQs & Tips
Make sure to let the soup cool down to room temperature before storing it in an airtight container in the fridge. It will last like this for up to 4 days, or you can freeze it for up to 2 months in freezer-safe bags or containers. Pro-tip: Mark the date on each container so you can track storage time. Thaw in the fridge overnight, and then warm up in a pot on the stove at medium heat until it starts to simmer.
While both recipes have green peas as the base, the way in which the peas are prepared differs. In this recipe, the frozen green peas are used whole; in split pea soup they’ve already been dried, peeled and split down the middle. Split dried peas typically lead to a smoother textured soup, but your cooking time will increase as these peas need more time to soften as compared to frozen peas.
If your soup is too watery, try adding 1 to 2 tablespoons of cornstarch to thicken it. Combine the cornstarch with an equal amount of water to make a slurry and stir it in all at once. And if your soup is too thick (which might happen after it’s been stored for a while), add splashes of vegetable broth until it reaches your preferred consistency.
Regular blenders are not ideal for blending hot liquids, but you can use one if you’re cautious. The action of blending increases the pressure in the jug sometimes to the point where it will blow the lid off and spatter hot liquid all over your kitchen. I suggest you let the soup cool down so it’s not boiling, then fill the blender jug only half full, hold the lid down gently with a hot mitt and start blending on low. But I prefer an immersion blender because it’s not only safe for hot foods, it’s easier to see just how smooth or chunky your soup is.
Serving Suggestions
An easy-peasy way to serve this soup is with a side of Garlic Toast, but you can also experiment with Roasted Cauliflower and Carrots, Kale and Chickpea Salad, or Mint Grilled Sweet Potato Wraps. These veggie-based options are bright and bold just like green pea soup, making them a perfect match!
If you’d like to pair the soup with meat instead, I suggest Air-Fryer Lamb Chops, Slow-Cooker Chicken Legs, or Turkey Burgers. These hearty and well-seasoned mains go great with this light soup.
Green Pea Soup
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 tablespoons fresh dill chopped
- 1/2 teaspoon dried thyme
- 5 cups frozen peas slightly thawed
- 1 can 13.5 ounces coconut milk
- 2 cups vegetable broth
- 3 tablespoons grated Parmesan cheese
- Kosher salt to taste
- Black pepper to taste
- Fresh herbs for garnish chopped (such as dill, mint, or basil)
Instructions
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Heat butter in a large pot over medium heat. Add diced onion and sauté until softened. Add minced garlic, fresh dill, and dried thyme; sauté for another minute.
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Add the slightly thawed peas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes.
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Use an immersion blender to purée the soup directly in the pot until smooth. Add more broth to thin it if needed, then stir in the Parmesan cheese. Season with salt and black pepper to taste.
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Reheat the soup if necessary, then ladle into bowls. Garnish with fresh herbs and more black pepper if desired.
Nutrition
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