Green Pea Soup
Vibrant & Creamy Green Pea Soup: A Springtime Delight!
As the weather warms up and fresh produce starts appearing, there’s nothing quite as comforting and revitalizing as a bowl of creamy, vibrant green pea soup. This isn’t your grandma’s pea soup – we’re taking a modern approach with a touch of coconut milk and fragrant aromatics like ginger and lemongrass (optional, but highly recommended!). This recipe is quick, easy, and packed with flavor, making it perfect for a weeknight meal or a light lunch.
This Green Pea Soup is a celebration of spring flavors. The natural sweetness of the peas is beautifully balanced by the savory vegetables and a hint of spice. The coconut milk adds a luxurious creaminess without being heavy, and the ginger and lemongrass (if using) provide a lovely aromatic lift. It’s a soup that’s both comforting and refreshing – the best of both worlds!
What makes this recipe special?
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: Aromatic ginger, garlic, and optional lemongrass elevate the simple pea.
- Creamy & Vegan: Coconut milk provides richness without dairy.
- Versatile: Perfect as a starter, light lunch, or side dish.
Serving Suggestions:
We love to garnish this soup with fresh coriander, a few whole peas for a pop of color, toasted pine nuts for crunch, and a squeeze of fresh lime juice to brighten the flavors. A swirl of coconut cream or a drizzle of olive oil also adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen peas?
A: Absolutely! Frozen peas work perfectly well in this recipe. No need to thaw them beforehand – just add them directly to the soup.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will keep well in the refrigerator for up to 3 days. The flavors may even develop further overnight. You might need to add a little extra vegetable stock when reheating if it has thickened too much.
Q: Can I add other vegetables?
A: Definitely! Feel free to experiment with other vegetables like spinach, kale, or leeks. Just add them along with the zucchini and potatoes.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I make this soup spicy?
A: Yes! Add a pinch of red pepper flakes or a small piece of finely chopped chili to the soup while sautéing the aromatics.
We hope you enjoy this vibrant and flavorful Green Pea Soup! It’s a perfect way to celebrate the flavors of spring and nourish your body with wholesome ingredients.
Green Pea Soup
Ingredients
- 2 zucchinis Zucchini Sliced
- 1 potato Potato Diced
- 1 onion Onion Diced
- 1 tbsp Ginger Diced
- 2 cloves Garlic Diced
- 2 stalks Lemongrass Optional
- 1 cup Peas
- 4 cups Vegetable Stock
- 1/2 cup Coconut Milk
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Slice the zucchini. Dice the potato, onion, ginger, and garlic.
- Heat a large saucepan or Dutch oven over medium-high heat. Add the coconut oil and let it melt. Add the potatoes and sauté them for 3-5 minutes.
- Once the potatoes are softened, add the onion, garlic, ginger, and lemongrass and sauté again for 1-2 minutes.
- Add the zucchini, salt, and pepper and mix.
- Add the peas and vegetable stock and bring to a boil. Lower the heat and allow it to simmer for about 10 minutes until the peas are fully thawed and warmed through.
- Add the coconut milk. Simmer the soup for a further 1-2 minutes.
- Using a handheld blender, blend the soup whilst on low heat. Keep mixing until smooth and creamy. Taste and adjust the seasoning if wanted.
- Transfer the green pea soup to bowls and garnish with your items of choice. I like to top it with some coriander, a few whole peas, toasted pine nuts, and some lime wedges.
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