Green Pea Soup
A creamy, flavorful, and nutrient-rich Green Pea Soup made with frozen peas, fresh herbs, and coconut milk. This plant-based recipe comes together in just 30 minutes, making it an easy, protein-packed, and comforting meal for any day of the week.
Equipment
- 1 large pot or Dutch oven
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping)
- 1 cutting board
- 1 immersion blender or standard blender with vented lid
- 1 ladle for serving
Ingredients
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 3 cloves garlic minced
- ⅓ cup fresh parsley chopped
- 1 tablespoon fresh dill chopped (plus extra for garnish)
- 5 cups frozen peas slightly thawed
- 1 can 13.5 ounces light coconut milk
- 2 –3 cups vegetable broth use 2 cups for thicker soup, 3 cups for lighter
- Salt to taste
- Black pepper to taste
Instructions
- Prepare and Heat the Base: Place a large pot or Dutch oven on the stovetop and set it over medium heat. Add the olive oil and let it warm until it shimmers slightly. Once heated, carefully add the diced onion. Stir the onion frequently with a wooden spoon and allow it to cook for about 3 to 4 minutes, until it becomes soft and translucent. This gentle cooking step develops a sweet, savory foundation that enhances the flavor of the entire soup.
- Add Aromatic Flavors: When the onion is tender, stir in the minced garlic, freshly chopped parsley, and dill. Allow these aromatics to cook for about 1 minute, stirring constantly to prevent the garlic from burning. This short sautéing step releases their fragrance and infuses the base with fresh, herby notes that balance the richness of the soup.
- Incorporate Peas and Liquids: Add the slightly thawed peas to the pot, followed by the light coconut milk and your chosen amount of vegetable broth. Use 2 cups if you prefer a thicker, creamier soup or 3 cups for a lighter, brothier consistency. Stir everything together so the peas are evenly combined with the flavorful base. Increase the heat to high and bring the mixture to a gentle boil.
- Simmer the Soup: Once the soup reaches a boil, immediately lower the heat to medium and let it simmer for 6 to 8 minutes. Stir occasionally to ensure even cooking and to prevent anything from sticking to the bottom of the pot. This step softens the peas and blends their sweetness with the creamy coconut milk and fresh herbs, creating a balanced and vibrant flavor. Avoid overcooking to keep the peas bright green and fresh-tasting.
- Blend Until Smooth and Creamy: When the peas are fully tender, blend the soup until silky smooth. If using an immersion blender, carefully place it directly into the pot and move it around to blend evenly. If using a countertop blender, work in small batches and keep the lid slightly vented to allow steam to escape safely. Blend until the mixture is creamy, then return it all to the pot.
- Season and Adjust Consistency: Taste the soup and season with salt and freshly ground black pepper. Stir well and adjust according to your preference. If the soup seems too thick, add a splash of extra vegetable broth until it reaches your desired consistency. If it feels too thin, allow it to simmer a bit longer over low heat to naturally thicken.
- Final Touches and Serving: Keep the soup warm over low heat until ready to serve. Ladle it into bowls and garnish with fresh dill, extra black pepper, or a swirl of coconut cream for added presentation. Serve the soup on its own as a light meal, or pair it with crusty bread, roasted vegetables, or a fresh salad for a more filling dish.
Notes
- For an oil-free version, sauté the onion, garlic, and herbs in ¼ cup vegetable broth or water instead of olive oil, adding more liquid if needed to prevent sticking.
- Use 2 cups of broth for a thick, creamy soup, or 3 cups for a lighter, thinner consistency.
- Fresh herbs add brightness, but if unavailable, substitute with 1 teaspoon each of dried parsley and dill.
- Frozen peas are convenient and work perfectly, but fresh peas can be used when in season for an even sweeter flavor.
- For extra creaminess, add a small handful of raw cashews to the blender along with the soup.
