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This vibrant green pea soup transforms humble ingredients into a velvety bowl of spring comfort. The delicate sweetness of fresh peas shines through a luxurious broth infused with fresh herbs for a meal that feels both nourishing and elegant.
I first made this soup when my farmers market was overflowing with fresh peas and herbs. What started as a way to use up spring abundance has become my go to recipe when I want something light yet satisfying that makes vegetables the star.
Ingredients
- Extra virgin olive oil enhances the natural flavors and adds richness without heaviness
- Medium onion and garlic create an aromatic foundation look for firm onions with tight dry skins
- Vegetable broth provides the liquid base choose low sodium for better flavor control
- Almond milk adds creaminess without dairy select unsweetened for best results
- Fresh peas deliver sweet springtime flavor frozen work in a pinch but fresh offer superior texture
- Potatoes contribute velvety thickness without cream use waxy varieties like Yukon Gold
- Fresh basil parsley and mint create a vibrant herb trio use the freshest you can find for brightest flavor
- Lemon juice brightens everything with necessary acidity added at the end to preserve flavor
- Salt and pepper balance and enhance all other ingredients
Step-by-Step Instructions
- Sauté Aromatics
- Cook the onion and garlic in olive oil over medium high heat until they become translucent and fragrant about 5 minutes. This creates the flavor foundation for the entire soup so allow enough time for the onions to soften completely without browning which would alter the final taste.
- Add Main Ingredients
- Introduce the peas and potatoes stirring briefly to coat with the aromatic oil which helps release their flavors. Then pour in the vegetable broth and almond milk. This combination creates the perfect balance of richness and lightness while providing enough liquid for the vegetables to cook properly.
- Simmer Until Tender
- Bring everything to a gentle boil then reduce to a simmer and cook for 10 minutes until the potatoes yield easily when pierced with a fork. Avoid overcooking as the peas will lose their vibrant color and the soup might develop a grayish tint.
- Add Fresh Herbs
- Remove from heat and stir in the fresh herbs allowing their volatile oils to infuse the hot soup without destroying their delicate flavors and bright green color. This brief wilting period preserves the herbs natural essence while softening them enough to blend smoothly.
- Blend Until Smooth
- Use an immersion blender directly in the pot or transfer carefully to a standard blender working in batches if needed. Blend until completely smooth adding extra broth gradually if a thinner consistency is desired. The potatoes will create a naturally creamy texture without need for heavy cream.
- Final Seasoning
- Taste and adjust salt and pepper then finish with fresh lemon juice stirring well to incorporate. The acid brightens all the flavors and should be added last to preserve its impact. Serve immediately for the freshest flavor and most vibrant color.
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The fresh mint is truly the secret weapon in this recipe. I discovered its transformative power when my garden was overrun with mint one spring. That first spoonful with the unexpected cool finish against the sweet peas completely changed how I approach vegetable soups now.
Make Ahead Tips
This soup actually improves with time as the flavors have a chance to deepen and marry. Prepare it up to two days in advance storing in the refrigerator in an airtight container. When ready to serve reheat gently over medium low heat being careful not to boil which can dull the vibrant color. Add a fresh squeeze of lemon juice right before serving to revive the brightness.
Easy Variations
Create endless variations by switching up the herb combinations. Try dill for a Scandinavian twist cilantro and lime for Mexican inspiration or tarragon for French elegance. You can also add different toppings like crunchy homemade croutons crispy fried shallots a swirl of coconut cream or a sprinkle of toasted pine nuts for texture contrast against the silky soup.
Perfect Pairings
This delicate soup pairs beautifully with crusty artisan bread or simple flatbread for a light lunch. For a more substantial meal serve alongside a hearty grain salad or tartines topped with soft cheese and roasted vegetables. The soup also makes an elegant first course for spring dinner parties especially when served in small portions with a few pea shoots as garnish.
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Commonly Asked Questions
- → Can I use frozen peas instead of fresh?
Yes, frozen peas work wonderfully in this soup and can be a convenient time-saver. Use the same amount (4 cups) and add them directly to the pot without thawing. You may need to adjust the cooking time slightly - typically 2-3 minutes less since frozen peas are already partially cooked.
- → What can I substitute for almond milk?
Any plant-based milk works well as a substitute for almond milk. Oat milk provides creaminess, coconut milk adds richness, and soy milk offers protein. For non-vegan options, regular dairy milk or half-and-half will work too. Choose based on your dietary preferences and the level of creaminess desired.
- → Can I make this soup ahead of time?
Absolutely! This soup actually develops more flavor when made ahead. Prepare it up to 3-4 days in advance and store in an airtight container in the refrigerator. It also freezes beautifully for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → How can I make this soup more filling?
To make this soup more substantial, consider serving it with crusty bread or adding protein. Sprinkle with crispy chickpeas, add a dollop of plant-based yogurt, or serve with a side salad with nuts and seeds. You could also incorporate white beans into the soup itself before blending for added protein and creaminess.
- → Which herbs can I substitute if I don't have all three?
The combination of basil, mint, and parsley creates the signature flavor, but you can adapt based on what's available. If missing one, simply increase the others. Alternatively, try dill for a different but complementary flavor, chives for mild onion notes, or tarragon for a slight anise flavor. Just maintain the same total herb quantity (1½ cups total).
- → Can I serve this soup chilled?
Yes! This soup is delicious both hot and chilled, making it versatile for different seasons. For a chilled version, prepare as directed, then refrigerate for at least 2 hours before serving. Consider adding an extra squeeze of lemon juice and perhaps a swirl of plant-based yogurt when serving cold to brighten the flavors.