Spring is in full bloom, and there’s nothing quite like a bowl of Fresh Pea Soup to celebrate the season. With vibrant green peas, aromatic herbs, and a creamy texture, this soup has become a staple in my kitchen. I’ve tested it several times, each attempt perfecting the balance of flavors and textures. The fresh herbs brighten each spoonful, making it an ideal meal for a cozy spring dinner. If you’re looking for a delightful pairing, check out my Sweet Potato Hash Browns recipe for a lovely side.
About Fresh Pea Soup spring dinner
This Fresh Pea Soup is like a hug on a chilly spring evening. With its creamy consistency and fresh flavors, it brings a taste of the garden to your table. I’ve made this soup countless times, adjusting ingredients based on availability, which has allowed me to discover just how versatile it can be. Whether preparing it for family or sharing with friends, the cheerful color and comforting taste make it perfect for any gathering.
- Quick to prepare—ready in about 25 minutes, it’s perfect for weeknight dinners.
- Budget-friendly—fresh peas can be swapped with frozen for a cost-effective option.
- A family favorite—kids love the bright green color and creamy texture.
- Fresh herbs not only add flavor but also promote a bit of culinary exploration.
Key Ingredients & Their Roles
- Fresh Peas: the star of this soup, lending a sweet, crisp flavor; you can use frozen if fresh aren’t available.
- Potatoes: provide that silky smoothness and body in the soup; opt for Yukon Gold for extra creaminess.
- Almond Milk: adds a hint of creaminess without the dairy; coconut milk offers a delightful twist if preferred.
- Herbs: basil, parsley, and mint create a refreshing herbal profile, perfect for spring; consider chives for a unique flavor.
How to Make Fresh Pea Soup spring dinner
- In a large pot, heat the extra virgin olive oil over medium-high heat. Once shimmering, toss in the diced onion and minced garlic, cooking until soft and fragrant, about 5 minutes.
- Add the fresh peas and cubed potatoes. Stir for about a minute to infuse them with the garlic and onion flavors, then pour in the vegetable broth and almond milk. Bring to a gentle boil.
- Reduce the heat and let it simmer for roughly 10 minutes, or until the potatoes can be pierced easily with a fork.
- Remove from heat and stir in the fresh herbs, allowing them to wilt for a minute. Blend the mixture until smooth, adjusting thickness with additional broth as needed.
- Finally, taste and season with salt and pepper, finishing with a squeeze of lemon juice before serving for a refreshing zing.
Pro Tips & Troubleshooting
- When sautéing the onions and garlic, ensure they don’t brown; browning can alter the intended fresh flavor.
- If using frozen peas, add them in the last five minutes of cooking for the ideal texture—overcooking can make them mushy.
- For a heartier soup, consider adding cannellini beans or chickpeas for protein.
- Scaling down or doubling the recipe is a breeze; just adjust the broth to achieve your desired consistency.
Storage & Make-Ahead Guide
Store any leftover soup in the fridge for up to 5 days or freeze for up to 3 months. When reheating, do so gently on the stove to prevent splitting; microwave in short intervals. I found that freezing it in individual portions made for easy, tasty lunches!
Serving Suggestions
This Fresh Pea Soup pairs beautifully with crusty bread or a light salad, such as my Winter Salad. For a fun twist, try topping it with a dollop of dairy-free yogurt or a sprinkle of toasted nuts for added texture.
Frequently Asked Questions
- What can I substitute for almond milk? Regular dairy milk or coconut milk both work well in this recipe.
- Can I use frozen peas? Absolutely! Just add them in the last 5 minutes of cooking for a vibrant taste.
- How can I make this soup thicker? Add more potatoes or simmer it longer to allow some of the liquid to evaporate.
- Is this soup good for meal prep? Yes! It stores and reheats beautifully, making it perfect for quick lunches.
- What herbs can I use besides basil, mint, and parsley? Dill or chives can also add a delightful flavor to the soup.
Final Thoughts
I’ve loved every bowl of this Fresh Pea Soup spring dinner and often find myself experimenting with different herbs or toppings. It’s a dish that encourages creativity while celebrating fresh flavors. I invite you to share your experiences and any flavor combinations that you discover!
More Recipes You’ll Love
- Creamy Vegetable Soup – a delightful blend of seasonal vegetables that complements the freshness of peas.
- One Pot Cajun Chicken Pasta – features a bold flavor profile that pairs beautifully with the subtlety of pea soup.
- French Onion Soup – a classic warm dish that contrasts nicely with the lightness of fresh pea soup.
- Easy Carrot Ginger and Apple Soup – a vibrant option that shares a similar spring vibe.
- Spring Asparagus Soup – highlights the essence of spring alongside fresh peas.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Fresh Pea Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth plus more, as needed
- 1/2 cup almond milk
- 4 cups shelled fresh peas about 2 pounds
- 1 cup potatoes cubed
- 1/2 cup fresh basil leaves roughly chopped
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup fresh mint roughly chopped
- 1 lemon juice
- Salt and pepper to taste
Instructions
- Heat a large pot on medium-high heat. Once hot, add the extra-virgin olive oil, chopped onion, and garlic. Sauté until soft for around 5 minutes.
- Add fresh peas and potatoes and stir for 30 seconds to a minute to give it time to absorb all the flavors. Then add the vegetable broth and almond milk. Bring to a boil, then reduce the heat and let it simmer for about 10 minutes until the potatoes are tender (check with a fork).
- Remove from the heat, stir in the mint, parsley, and basil and let the fresh herbs wilt for a minute.
- Use an immersion blender, or pour the soup into a standard blender, and blend until smooth. Depending on how thick you like your soup, you can add an extra cup of broth, a bit at a time, and keep blending.
- Taste and adjust for seasoning. If needed, reheat the soup in the pot until it’s hot and steamy. Remove from the heat, add the lemon juice and stir well. Serve in individual bowls, and top it with some extra herbs.