25+ Delicious Spring Pea Soup Recipes for Every Taste

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Spring is the season of renewal, and there’s no better way to celebrate the fresh produce of the season than with a vibrant, flavorful bowl of spring pea soup.

With its light and refreshing taste, spring pea soup offers a perfect way to enjoy the natural sweetness of peas, complemented by a variety of herbs, spices, and other seasonal ingredients.

Whether you prefer your soup creamy, brothy, or spiced, there’s a spring pea soup recipe for everyone.

From simple preparations that highlight the fresh peas to more complex versions with a blend of complementary flavors, these soups are perfect for lunch, dinner, or as a healthy starter for any meal.

In this article, we’ve rounded up over 25 spring pea soup recipes to inspire your next meal.

Whether you’re a fan of classic soups, adventurous with spices, or looking to try a more exotic twist, you’ll find the perfect recipe to suit your taste.

Get ready to enjoy the bright, earthy flavor of fresh peas in some of the best spring pea soup recipes out there!

25+ Delicious Spring Pea Soup Recipes for Every Taste

Spring pea soup is a versatile dish that can be as simple or as elaborate as you like, offering endless possibilities to explore the flavors of the season.

Whether you enjoy the classic approach with a creamy base or are eager to try something spicier or more exotic, these 25+ spring pea soup recipes will inspire your next culinary adventure.

Full of fresh ingredients and vibrant flavors, each recipe is an opportunity to savor the best of spring.

So grab a bowl, and let the fresh peas shine in every spoonful!

Creamy Spring Pea Soup

This creamy spring pea soup is a delightful way to embrace the fresh flavors of the season. With its vibrant green color and smooth, velvety texture, this soup is not only visually appealing but also incredibly comforting. It combines peas, leeks, and a touch of mint for a refreshing yet hearty soup, making it the perfect dish to enjoy as a light lunch or starter for any meal.

Ingredients:

4 cups of fresh or frozen peas

1 medium leek, cleaned and chopped
1 tablespoon olive oil
3 cups vegetable broth

1/2 cup heavy cream or coconut cream for a dairy-free option
1/4 cup fresh mint leaves
Salt and pepper, to taste

Optional garnish: Crumbled feta or goat cheese

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped leek and sauté until softened, about 5 minutes.

Add the peas and vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes, or until the peas are tender.
Remove the pot from heat. Add the fresh mint leaves and stir through.
Using an immersion blender, blend the soup until it’s smooth and creamy. For a chunkier texture, blend less.

Return the pot to the heat, stir in the heavy cream (or coconut cream), and season with salt and pepper to taste.
Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Serve hot, garnished with crumbled feta or goat cheese for extra creaminess.

This creamy spring pea soup is the epitome of simplicity and elegance. The sweet peas are beautifully complemented by the earthy leeks and the refreshing mint. The cream adds a richness that makes the soup feel indulgent without being too heavy, which is ideal for springtime. Whether you serve it as a light lunch or a starter to a more elaborate meal, it is sure to impress. For an extra layer of flavor, the optional cheese topping enhances the soup with a creamy tang, making each spoonful even more delicious.

Spring Pea and Spinach Soup

Packed with the freshness of spring vegetables, this Spring Pea and Spinach Soup is a healthy and vibrant option for any meal. The combination of sweet peas, fresh spinach, and a hint of garlic makes for a wholesome soup that’s both nutritious and tasty. This soup is perfect for those looking for a quick, vegetarian-friendly dish that doesn’t compromise on flavor or health benefits.

Ingredients:

3 cups fresh peas (or frozen)
2 cups fresh spinach leaves, washed
1 small onion, diced

2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil

Salt and pepper, to taste
1 tablespoon lemon juice
Optional garnish: A drizzle of olive oil and a sprinkle of Parmesan

Instructions:

Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
Add the peas and vegetable broth to the pot, bringing it to a simmer. Let the soup cook for about 8 minutes or until the peas are tender.

Add the fresh spinach leaves and cook for an additional 2-3 minutes, just until the spinach wilts.
Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
Stir in the lemon juice and season with salt and pepper to taste.

Serve hot, garnished with a drizzle of olive oil and a sprinkle of Parmesan, if desired.

This Spring Pea and Spinach Soup is a light yet flavorful dish that highlights the freshness of the season. The combination of peas and spinach creates a smooth, vibrant soup with a subtle earthiness and a refreshing citrus kick from the lemon juice. It’s a great way to enjoy the bounty of spring vegetables while keeping things light and healthy. The optional Parmesan topping provides a savory contrast, making each bite satisfying and comforting. This is the perfect soup for those seeking a nutritious, delicious way to celebrate the season’s green produce.

Chunky Spring Pea Soup with Potatoes

This chunky spring pea soup with potatoes is a comforting, hearty dish that combines the sweetness of peas with the earthiness of potatoes for a filling meal. The rustic, chunky texture makes it ideal for those who prefer a more substantial soup. This recipe is perfect for a cozy spring dinner or as a satisfying lunch to enjoy with crusty bread.

Ingredients:

2 cups fresh peas (or frozen)
2 medium potatoes, peeled and diced

1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth

2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper, to taste

Fresh parsley, for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.

Add the diced potatoes, peas, and vegetable broth to the pot. Stir in the dried thyme, salt, and pepper. Bring to a boil.
Reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
Using a potato masher or a fork, mash some of the potatoes and peas in the soup to create a chunky texture. Leave some whole for a bit of bite.

Taste and adjust seasoning with more salt, pepper, or thyme if needed.
Serve hot, garnished with fresh parsley.

This chunky spring pea soup with potatoes is a wonderfully hearty option that doesn’t skimp on flavor. The starchy potatoes create a satisfying texture while the peas add a burst of sweetness. The earthy thyme and fresh garlic infuse the soup with aromatic depth, making it a cozy, comforting meal. Whether enjoyed with a side of crusty bread or on its own, this soup is perfect for a spring dinner or lunch. The addition of fresh parsley adds a lovely finishing touch, brightening the soup and making it feel extra fresh. This recipe is sure to become a favorite for its heartiness and flavor.

Spring Pea Soup with Lemon and Dill

This refreshing Spring Pea Soup with Lemon and Dill offers a perfect balance of light, zesty flavors ideal for the warmer months. The natural sweetness of the peas is elevated by the bright acidity of lemon and the aromatic notes of fresh dill. This soup is quick to prepare and makes for a wonderful appetizer or light meal. It’s a delightful combination of vibrant spring produce and fragrant herbs, creating a soup that is both refreshing and satisfying.

Ingredients:

4 cups fresh peas (or frozen)

1 small onion, chopped
2 tablespoons olive oil
3 cups vegetable broth

Zest and juice of 1 lemon
1 tablespoon fresh dill, chopped
Salt and pepper, to taste

Optional garnish: A dollop of Greek yogurt or sour cream

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.

Add the peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the peas are tender.
Stir in the lemon zest, lemon juice, and fresh dill. Season with salt and pepper to taste.
Remove from heat and use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier soup, blend to your desired consistency.

Serve hot or chilled, topped with a dollop of Greek yogurt or sour cream if desired.

The combination of lemon and dill in this Spring Pea Soup adds an exciting burst of freshness that complements the sweetness of the peas perfectly. The creamy texture balances the bright, citrusy notes, creating a soup that’s both uplifting and comforting. The optional yogurt or sour cream adds a creamy tang that enhances the overall flavor. This soup is a versatile choice, whether served as a starter at a spring dinner or enjoyed as a light, refreshing lunch. It’s the perfect dish for celebrating the vibrant flavors of spring.

Spring Pea and Asparagus Soup

This Spring Pea and Asparagus Soup is a sophisticated, yet easy-to-make dish that combines the sweetness of peas with the earthy, tender bite of asparagus. The soup is made with simple, fresh ingredients, allowing the natural flavors of the vegetables to shine. The smooth and velvety texture is perfect for a light lunch or as a bright, seasonal appetizer that showcases the best of spring produce.

Ingredients:

2 cups fresh peas (or frozen)
1 bunch asparagus, trimmed and chopped

1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth

1 tablespoon olive oil
Salt and pepper, to taste
1/2 cup fresh parsley, chopped

Optional garnish: A few spears of blanched asparagus

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.

Add the asparagus and peas to the pot, followed by the vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the asparagus is tender.
Remove from heat and blend the soup with an immersion blender until smooth and creamy. For a chunkier texture, blend partially.
Season with salt and pepper to taste and stir in fresh parsley.

Serve the soup hot, garnished with a few blanched asparagus spears for added texture and visual appeal.

This Spring Pea and Asparagus Soup is a celebration of spring vegetables, combining the sweetness of peas with the tender, earthy flavor of asparagus. The soup’s creamy texture makes it feel indulgent without being heavy, while the fresh parsley brings a touch of brightness. It’s an elegant option for a light spring meal, and the blanched asparagus garnish adds an extra layer of sophistication. Perfect for lunch or as a starter, this soup is sure to be a hit with anyone who enjoys the fresh, natural flavors of spring produce.

Spicy Spring Pea Soup with Jalapeño

This Spicy Spring Pea Soup with Jalapeño is an exciting twist on traditional pea soup. The combination of sweet peas and a kick of heat from fresh jalapeños creates a soup that’s both comforting and invigorating. The spice is balanced by the natural sweetness of the peas, making it a perfect dish for those who enjoy a little more heat in their meals. It’s an ideal option for a spring gathering or when you need something with a bit of a kick.

Ingredients:

4 cups fresh peas (or frozen)
1 small onion, chopped

2 cloves garlic, minced
2 fresh jalapeños, seeds removed and chopped
4 cups vegetable broth

1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped

Optional garnish: Sour cream or Greek yogurt

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.

Add the jalapeños to the pot and sauté for another 2 minutes, allowing the heat to infuse the oil.
Add the peas and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 10 minutes, or until the peas are tender.
Remove from heat and blend the soup with an immersion blender until smooth. For a chunkier texture, blend just partially.

Season with salt and pepper to taste and stir in fresh cilantro.
Serve hot, with a dollop of sour cream or Greek yogurt for added richness.

This Spicy Spring Pea Soup with Jalapeño brings an unexpected and exciting heat to the table. The natural sweetness of the peas pairs beautifully with the fiery jalapeños, offering a deliciously spicy soup that warms you from the inside out. The cilantro adds a fresh, herbal note that balances the spice, and the optional sour cream or Greek yogurt provides a cooling contrast. Whether you enjoy it as a bold starter or a main dish, this soup is sure to please those who love a little heat with their spring greens. It’s the perfect fusion of comfort and spice for the adventurous eater.

Spring Pea Soup with Coconut Milk and Ginger

This Spring Pea Soup with Coconut Milk and Ginger is a flavorful and exotic twist on the classic pea soup. The smooth, creamy coconut milk perfectly complements the natural sweetness of the peas, while the fresh ginger adds a warm, zesty undertone. The addition of garlic and a touch of lime brightens the soup, making it a delightful, light yet satisfying dish that’s perfect for a spring meal.

Ingredients:

4 cups fresh peas (or frozen)

1 can (14 oz) full-fat coconut milk
1 tablespoon olive oil
1-inch piece of fresh ginger, grated

3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon lime juice

Salt and pepper, to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 2 minutes until fragrant.
Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the peas are tender.
Stir in the coconut milk and lime juice, and simmer for an additional 5 minutes to allow the flavors to combine.

Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend partially.
Season with salt and pepper to taste and serve hot, garnished with fresh cilantro.

This Spring Pea Soup with Coconut Milk and Ginger brings an exciting blend of creamy and tangy flavors, with the ginger adding a subtle warmth that enhances the natural sweetness of the peas. The coconut milk provides richness without overwhelming the dish, making this soup a perfect balance of comfort and freshness. The lime juice and cilantro finish off the soup with a burst of brightness, creating a refreshing and exotic soup that’s perfect for spring. Whether served as a main or a side, this soup is a delicious and memorable option for those seeking a little adventure in their spring meals.

Roasted Spring Pea Soup with Garlic and Parmesan

Roasting the peas before making this Roasted Spring Pea Soup enhances their natural sweetness and depth of flavor, giving the soup a more intense, earthy taste. Paired with the savory richness of garlic and Parmesan, this soup is a comforting, flavorful dish that’s perfect for enjoying during the spring. It’s a simple yet refined recipe that brings out the best in every ingredient.

Ingredients:

4 cups fresh peas (or frozen)

2 tablespoons olive oil
3 cloves garlic, minced
4 cups vegetable broth

1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh thyme for garnish

Instructions:

Preheat your oven to 400°F (200°C). Spread the peas on a baking sheet and drizzle with olive oil. Roast for 15 minutes, shaking the pan halfway through to ensure even roasting.
In a large pot, sauté the minced garlic in olive oil over medium heat until fragrant, about 2-3 minutes.

Add the roasted peas and vegetable broth to the pot, bringing to a simmer. Let the soup cook for 5 minutes.
Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only partially.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Serve hot, garnished with fresh thyme.

The roasted peas in this soup give it a beautifully complex flavor, adding an unexpected depth of sweetness. The garlic and Parmesan create a comforting, savory backdrop that makes each spoonful richer and more satisfying. With the added freshness of thyme, this soup is a perfect balance of earthy, sweet, and savory notes. It’s a fantastic choice for a cozy spring evening or as a sophisticated appetizer. Whether you serve it with a slice of crusty bread or on its own, this roasted pea soup will quickly become a favorite for its bold and rich flavors.

Spring Pea and Leek Soup with Thyme

This Spring Pea and Leek Soup with Thyme is a classic spring dish that highlights the delicate flavors of both peas and leeks. The mild sweetness of the leeks, combined with the freshness of peas, creates a balanced and comforting soup. The addition of thyme brings an earthy, aromatic note, making this soup ideal for a light, satisfying meal that’s perfect for the transitional weather of spring.

Ingredients:

4 cups fresh peas (or frozen)
2 leeks, cleaned and sliced
1 tablespoon olive oil
3 cups vegetable broth
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste
Optional garnish: A dollop of sour cream or crème fraîche

Instructions:

Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes, until soft and translucent.
Add the peas, vegetable broth, and thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, until the peas are tender.
Use an immersion blender to purée the soup until smooth and creamy. If you prefer a chunkier texture, blend partially.
Season with salt and pepper to taste.
Serve hot, with a dollop of sour cream or crème fraîche if desired.

The simplicity of this Spring Pea and Leek Soup with Thyme allows the fresh ingredients to shine, creating a light yet satisfying dish that’s perfect for spring. The sweetness of the peas and leeks blends seamlessly with the earthy notes of thyme, resulting in a soup that is both comforting and refreshing. The optional creamy garnish adds a rich contrast to the soup’s fresh flavors, making each bite feel indulgent. Whether you’re enjoying it as a starter or a main, this soup is the perfect way to celebrate the season’s freshest vegetables.

Creamy Spring Pea Soup with Mint

This Creamy Spring Pea Soup with Mint is a refreshing, light soup perfect for spring. The peas’ natural sweetness is complemented by the cool, aromatic mint, creating a vibrant, fragrant dish. The addition of a splash of cream gives the soup a smooth, velvety texture, while the mint adds a refreshing twist. It’s an elegant choice for a spring meal, offering both comfort and freshness in each spoonful.

Ingredients:

4 cups fresh peas (or frozen)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1/2 cup heavy cream (or coconut cream for a dairy-free option)
1/4 cup fresh mint leaves, chopped
Salt and pepper, to taste
Optional garnish: A few whole mint leaves

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes, until softened.
Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the peas are tender.
Stir in the cream and chopped mint, and simmer for an additional 2 minutes to allow the flavors to combine.
Use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
Season with salt and pepper to taste, and serve hot, garnished with fresh mint leaves.

The Creamy Spring Pea Soup with Mint is a perfect balance of creamy comfort and fresh, herbal brightness. The mint adds a refreshing contrast to the sweetness of the peas, making this soup a delightful dish for warm spring days. The cream gives the soup a luxurious texture, making it feel indulgent without being too heavy. It’s a great choice for a light lunch, appetizer, or even a special dinner starter. Whether you enjoy it warm or chilled, this soup offers a refreshing take on a classic spring dish.

Spring Pea Soup with Fennel and Parmesan

This Spring Pea Soup with Fennel and Parmesan combines the earthy sweetness of peas with the slightly aniseed flavor of fennel, creating a complex, aromatic soup. The addition of Parmesan adds richness and depth, while the fennel gives the soup a unique flavor profile that’s both savory and subtly sweet. It’s a sophisticated, yet easy-to-make soup that highlights the wonderful flavors of spring vegetables.

Ingredients:

4 cups fresh peas (or frozen)
1 fennel bulb, sliced thinly (reserve some fronds for garnish)
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional garnish: Fresh fennel fronds

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion, fennel, and garlic, cooking for about 5 minutes until softened and fragrant.
Add the peas and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the fennel and peas are tender.
Remove from heat and blend the soup using an immersion blender until smooth. If you prefer a chunkier texture, blend partially.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve hot, garnished with reserved fennel fronds and additional Parmesan, if desired.

The Spring Pea Soup with Fennel and Parmesan is a wonderfully fragrant and savory dish that showcases the delicate flavors of spring vegetables. The fennel’s subtle aniseed flavor pairs beautifully with the sweetness of the peas, while the Parmesan adds richness and a salty depth. This soup is a great way to enjoy seasonal ingredients in a fresh, satisfying way, perfect for a light lunch or as an elegant starter. The garnish of fennel fronds and extra Parmesan offers a final touch of flavor and texture, making it a visually appealing dish as well.

Smoked Spring Pea Soup with Bacon

The Smoked Spring Pea Soup with Bacon brings a delicious smoky depth to the natural sweetness of peas. The crispy bacon adds a salty, savory crunch that contrasts wonderfully with the creamy, smooth soup. This comforting, hearty soup is perfect for those who love the combination of smoky flavors and the freshness of spring peas. It’s an indulgent, satisfying dish for cooler spring evenings or as a rich starter for a meal.

Ingredients:

4 cups fresh peas (or frozen)
4 strips of bacon, chopped
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 tablespoon olive oil
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Optional garnish: Crumbled bacon and fresh parsley

Instructions:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain, leaving the rendered bacon fat in the pot.
Add the olive oil to the bacon fat in the pot and sauté the chopped onion and garlic for about 5 minutes, until softened and fragrant.
Add the peas, smoked paprika, and vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the peas are tender.
Remove from heat and use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
Season with salt and pepper to taste, and serve hot, garnished with crumbled bacon and fresh parsley.

The Smoked Spring Pea Soup with Bacon is a comforting and flavorful dish that brings together the sweetness of peas with the smoky richness of bacon. The smoked paprika deepens the flavor profile, while the crispy bacon adds both texture and a savory crunch. This soup is perfect for those who enjoy bold, smoky flavors in their spring dishes, and the addition of fresh parsley brightens up the overall richness. Whether enjoyed as a main course or a starter, this soup offers a satisfying and indulgent take on the classic pea soup.

Spring Pea Soup with Asparagus and Lemon

This Spring Pea Soup with Asparagus and Lemon is a delightful celebration of spring’s fresh produce. The sweet peas blend beautifully with the tender asparagus, while the zesty lemon adds a refreshing brightness. The soup is light yet nourishing, perfect for the changing seasons. It’s a simple, vibrant dish that’s full of flavor and great for a light meal or appetizer.

Ingredients:

4 cups fresh peas (or frozen)
1 bunch asparagus, trimmed and cut into pieces
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt and pepper, to taste
Fresh basil for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
Add the asparagus and vegetable broth to the pot, bringing to a boil. Reduce the heat and simmer for 10 minutes, until the asparagus is tender.
Stir in the peas, lemon zest, and lemon juice, and simmer for another 5 minutes.
Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend partially.
Season with salt and pepper to taste and serve hot, garnished with fresh basil.

The combination of peas and asparagus in this soup creates a fresh, vegetable-forward dish that’s ideal for spring. The lemon zest and juice provide a burst of citrusy brightness that cuts through the creaminess, adding a refreshing touch to the soup. The basil garnish enhances the aroma, making this soup a beautiful, flavorful option for a light lunch or starter. This Spring Pea Soup with Asparagus and Lemon is the perfect way to enjoy the vibrant, seasonal produce of spring in a simple yet delicious way.

Spicy Spring Pea Soup with Jalapeño and Cilantro

For those who enjoy a little heat, this Spicy Spring Pea Soup with Jalapeño and Cilantro offers a fiery twist on the classic pea soup. The freshness of peas is balanced with the spicy kick of jalapeño and the aromatic flavor of cilantro. This soup is a great way to bring bold flavors to your spring meals, adding warmth and vibrancy to every bite.

Ingredients:

4 cups fresh peas (or frozen)
1 jalapeño, deseeded and chopped
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 teaspoon ground cumin
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped (plus extra for garnish)
Optional: A squeeze of lime juice

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño, sautéing for about 5 minutes until softened and fragrant.
Add the peas, ground cumin, and vegetable broth to the pot, bringing to a boil. Reduce the heat and simmer for 10 minutes, until the peas are tender.
Use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
Stir in the chopped cilantro and season with salt and pepper to taste. If desired, add a squeeze of lime juice for extra brightness.
Serve hot, garnished with extra cilantro.

The Spicy Spring Pea Soup with Jalapeño and Cilantro brings a burst of heat to the natural sweetness of peas, making for a lively and flavorful soup. The cumin adds a smoky undertone, while the cilantro brings freshness and a hint of earthiness. This soup is perfect for those who enjoy bold, spicy flavors in their spring dishes. It’s a great way to enjoy peas in a unique, exciting way, and the cilantro garnish adds a pop of color and aroma, making this soup both delicious and visually appealing.

Spring Pea Soup with Ricotta and Basil

This creamy Spring Pea Soup with Ricotta and Basil is a luxurious yet simple dish that highlights the sweetness of peas. The ricotta adds a creamy, mild richness that perfectly complements the peas, while fresh basil lends an aromatic, herbal flavor. This soup is both comforting and light, making it an excellent choice for a springtime lunch or dinner.

Ingredients:

4 cups fresh peas (or frozen)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/2 cup ricotta cheese
1/4 cup fresh basil leaves, chopped (plus extra for garnish)
Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
Add the peas and vegetable broth to the pot, bringing to a boil. Reduce the heat and simmer for 10 minutes, until the peas are tender.
Use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
Stir in the ricotta cheese and chopped basil, allowing the ricotta to melt into the soup for a creamy consistency.
Season with salt and pepper to taste and serve hot, garnished with extra basil leaves.

The creamy texture of ricotta in this Spring Pea Soup makes it a comforting and indulgent dish, while the freshness of basil elevates the flavors and adds a bright herbal note. The peas are the star of this soup, with their natural sweetness shining through the creamy base. This soup is perfect for a light yet satisfying meal, offering a balance of rich and fresh flavors that make it ideal for a spring lunch or appetizer. The basil garnish brings a final burst of color and flavor, making this soup not only delicious but visually appealing as well.

Roasted Spring Pea Soup with Garlic and Parmesan

This Roasted Spring Pea Soup with Garlic and Parmesan offers a more robust flavor profile, with the peas being roasted before being turned into a velvety soup. Roasting enhances the natural sweetness of the peas and gives them a deeper, caramelized flavor. The garlic adds savory notes, while the Parmesan brings a rich, umami finish. It’s a sophisticated soup that’s simple to prepare but full of flavor, perfect for a cozy spring meal.

Ingredients:

4 cups fresh peas (or frozen)
1 head garlic, halved
1 tablespoon olive oil
4 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional garnish: Extra Parmesan and fresh thyme

Instructions:

Preheat your oven to 400°F (200°C). Spread the peas and halved garlic head on a baking sheet and drizzle with olive oil. Roast for 20 minutes, or until the peas are tender and slightly caramelized, and the garlic is soft.
In a large pot, combine the roasted peas and garlic with vegetable broth. Bring to a boil, then reduce the heat and simmer for about 5 minutes to combine the flavors.
Use an immersion blender to purée the soup until smooth, adding salt and pepper to taste.
Stir in the grated Parmesan cheese until melted and incorporated.
Serve hot, garnished with additional Parmesan and fresh thyme if desired.

Roasting the peas and garlic in this soup brings out their natural sweetness and adds a smoky, rich depth of flavor that you can’t get from just simmering them. The creamy texture, enhanced by the Parmesan, creates a comforting and satisfying dish that feels luxurious but is easy to prepare. The garlic gives it a savory backbone, while the thyme garnish adds a touch of herbaceous freshness. This Roasted Spring Pea Soup with Garlic and Parmesan is perfect for anyone who loves a heartier yet still light and vibrant spring soup.

Spring Pea Soup with Coconut Milk and Lemongrass

This Spring Pea Soup with Coconut Milk and Lemongrass is a flavorful and exotic twist on the traditional pea soup. The coconut milk brings a creamy, slightly sweet undertone that pairs beautifully with the fresh, sweet peas. Lemongrass adds a refreshing citrusy flavor, giving the soup a bright, aromatic finish. It’s a light yet satisfying soup that is perfect for a spring meal with a touch of tropical flair.

Ingredients:

4 cups fresh peas (or frozen)
1 stalk lemongrass, chopped and smashed
1 can (14 oz) coconut milk
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
Add the smashed lemongrass, peas, and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for about 10 minutes, until the peas are tender.
Stir in the coconut milk, and simmer for another 5 minutes to allow the flavors to meld together.
Remove from heat and use an immersion blender to purée the soup until smooth.
Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

The creamy coconut milk paired with the aromatic lemongrass creates a tropical, bright flavor profile in this Spring Pea Soup. The peas retain their natural sweetness, while the lemongrass adds a refreshing and citrusy punch. The richness of coconut milk makes the soup feel luxurious and comforting, but it remains light and fresh, ideal for spring. This soup is a great way to introduce new and exciting flavors to a familiar dish, making it a perfect choice for an adventurous and vibrant spring meal.

Spring Pea Soup with Avocado and Lime

This Spring Pea Soup with Avocado and Lime is a creamy and smooth soup that’s full of vibrant flavors. The avocado brings a rich, buttery texture to the soup, while the fresh lime juice provides a zesty, tangy contrast. The peas lend their natural sweetness to the soup, creating a harmonious blend of ingredients that is refreshing and satisfying. It’s a perfect light meal for a warm spring day.

Ingredients:

4 cups fresh peas (or frozen)
1 ripe avocado, peeled and pitted
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Juice of 1 lime
Salt and pepper, to taste
Optional garnish: Fresh cilantro, lime wedges

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the peas are tender.
Remove the pot from the heat and stir in the avocado and lime juice. Use an immersion blender to purée the soup until smooth.
Season with salt and pepper to taste, and serve hot or chilled, garnished with fresh cilantro and lime wedges.

This Spring Pea Soup with Avocado and Lime combines creamy texture and bright, tangy flavors in a refreshing soup that’s ideal for spring. The avocado adds a richness that balances the sweetness of the peas, while the lime juice enhances the soup with a citrusy punch. The simplicity of the ingredients makes it easy to prepare, and the result is a vibrant, satisfying dish that’s perfect for a light, healthy meal. Whether enjoyed hot or chilled, this soup is a great way to enjoy the freshness of spring in every bite.

Spring Pea Soup with Mint and Yogurt

This Spring Pea Soup with Mint and Yogurt is a refreshing, light, and creamy soup that captures the essence of spring. The peas provide a delicate sweetness, while the mint offers a cooling, herbaceous flavor. The addition of yogurt creates a smooth, tangy contrast, adding richness and depth. This soup is a perfect combination of fresh ingredients and flavors, making it an ideal choice for a vibrant spring meal.

Ingredients:

4 cups fresh peas (or frozen)
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/4 cup fresh mint leaves, chopped (plus extra for garnish)
1/2 cup plain Greek yogurt
Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened and fragrant.
Add the peas and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 10 minutes, or until the peas are tender.
Remove the pot from the heat and stir in the chopped mint leaves. Use an immersion blender to purée the soup until smooth.
Stir in the Greek yogurt to add creaminess and tang. Season with salt and pepper to taste.
Serve hot or chilled, garnished with extra mint leaves for a refreshing finish.

The Spring Pea Soup with Mint and Yogurt is a wonderfully balanced dish that combines the sweetness of peas with the refreshing coolness of mint and the creamy tang of yogurt. It’s a great way to celebrate spring’s fresh produce while enjoying a light, satisfying meal. The addition of mint enhances the soup’s flavor, while the yogurt adds a silky texture and slight acidity, making the dish feel luxurious without being heavy. This soup is a fantastic option for a bright, nutritious starter or light lunch.

Spring Pea Soup with Fennel and Dill

This Spring Pea Soup with Fennel and Dill is a fragrant and flavorful dish that features the sweet freshness of peas, the subtle aniseed taste of fennel, and the aromatic, herbaceous dill. This combination of ingredients creates a unique and sophisticated flavor profile, perfect for a springtime meal. The fennel softens the peas and adds a light sweetness, while the dill gives the soup a fresh, bright kick.

Ingredients:

4 cups fresh peas (or frozen)
1 fennel bulb, trimmed and chopped
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
1/4 cup fresh dill, chopped (plus extra for garnish)
Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and fennel, sautéing for about 5 minutes until softened and fragrant.
Add the peas and vegetable broth to the pot, bringing to a boil. Reduce the heat and simmer for 10 minutes, until the peas and fennel are tender.
Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender.
Stir in the fresh dill and season with salt and pepper to taste.
Serve hot, garnished with extra dill.

This Spring Pea Soup with Fennel and Dill is a wonderful way to enjoy the vibrant, seasonal ingredients of spring. The fennel adds a mild sweetness and slight anise flavor that pairs perfectly with the fresh peas, while the dill brings a bright, herbaceous lift to the dish. The soup has a silky smooth texture, and the subtle depth of flavor makes it a great choice for a sophisticated spring lunch or starter. Garnishing with fresh dill enhances the visual appeal and adds a fragrant finish to this delightful, refreshing soup.

Spiced Spring Pea Soup with Ginger and Turmeric

This Spiced Spring Pea Soup with Ginger and Turmeric is a warming yet light soup that combines the sweetness of peas with the earthy, aromatic flavors of ginger and turmeric. The spices bring an exciting complexity to the soup, while the peas maintain their fresh, sweet flavor. This vibrant dish is not only packed with flavor but also offers a host of health benefits thanks to the anti-inflammatory properties of ginger and turmeric.

Ingredients:

4 cups fresh peas (or frozen)
1 tablespoon fresh ginger, minced
1/2 teaspoon ground turmeric
1 small onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper, to taste
Optional garnish: A dollop of plain yogurt or coconut cream

Instructions:

Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and minced ginger, sautéing for about 5 minutes until softened and fragrant.
Stir in the ground turmeric and cook for another 1-2 minutes, allowing the spices to become fragrant.
Add the peas and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 10 minutes, until the peas are tender.
Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender.
Season with salt and pepper to taste and serve hot, optionally garnished with a dollop of yogurt or coconut cream for added richness.

The Spiced Spring Pea Soup with Ginger and Turmeric is a bold and flavorful dish that offers both comfort and vibrancy. The ginger and turmeric provide a warming heat and a depth of flavor that contrasts beautifully with the sweetness of the peas. This soup is perfect for those who enjoy spice and enjoy the health benefits of these anti-inflammatory ingredients. The optional yogurt or coconut cream topping adds a creamy finish, making this soup a wholesome, nourishing, and satisfying meal that’s perfect for any spring day.

Note: More recipes are coming soon!

25+ Delicious Spring Pea Soup Recipes for Every Taste