There is always time for a warming bowl of soup, and my latest obsession is this easy springtime soup. It’s a light but nutrient-dense green soup made with peas and zucchini. Its refreshing taste and healthful profile make it a great year-round option for a highly satisfying meal filled with plant-based protein and fiber. It’s easy to prepare, budget-friendly, and a great meal-prep/freezer-friendly soup, too. It’s a great soup to add to your rotation, along with homemade tomato soup and homemade asparagus soup. And if you are looking for other recipes where the green peas shine, you might like this comforting pea stew.
Video tutorial
How to make green pea soup
Prepare the vegetables. Slice the zucchini, and dice the potato, onion, ginger, and garlic. Saute the vegetables: Heat a large saucepan or Dutch oven over medium-high heat. Add the coconut oil and let it melt. Start by sautéeing the potatoes (3-5 minutes) as they take longer to cook. Once they are softened, add the onion, garlic, ginger, and lemongrass (if using) and sauté again for 1-2 minutes. As soon as the onions have softened, add the zucchini, salt, and pepper and mix. Then add the peas and vegetable stock and bring to a boil. Lower the heat and allow it to simmer for about 10-15 minutes until the peas are fully thawed and warmed through. Finally, add the coconut milk. Simmer the soup for a further 1-2 minutes. Blend the soup: Using a handheld immersion blender, blend the pea soup with frozen peas while on low heat. Keep mixing until you get a smooth consistency. Once you like the constancy, taste and adjust the seasoning if wanted. Serve: Finally, transfer to your bowls, garnish and serve immediately. You can top the pureed pea soup with some coriander, a few peas, or toasted pine nuts. Serve with toast or homemade seed crackers for extra crunch and enjoy your delicious soup. If you try this green pea soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Freezer: For longer storage, freezing is an option. Transfer to reusable zip lock bags or freezer-safe containers, leaving headspace for expansion. It should keep well for at least two months.
