Spring Pea Soup
Photo Credit: Dr. Stacie Stephenson

Spring Pea Soup

Made with spring peas, spinach and microgreens, this healthy soup is perfect for spring.

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Spring Pea Soup

Spring Pea Soup

Course: Soup
Keyword: pea soup, spring recipe, spring soup


  • 4 tablespoons olive oil
  • 4 cups English spring peas
  • 1/2 white onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 cup fresh baby spinach
  • 3 leaves mint, destemmed
  • 1 quart chicken stock or bone broth (or any broth you have)
  • Salt and pepper to taste
  • Pea shoot microgreens, for garnish
  • 1/4 cup plain unsweetened coconut or almond milk yogurt, for garnish
  • Drizzle of olive oil


  • Add the 4 tablespoons of oil to a medium stock or soup pot over medium heat.
  • When the oil is hot, add the peas and onions and sauté over medium heat until the onions are translucent. Stir in the garlic and stir until fragrant.
  • Add the spinach, mint and broth. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 to 30 minutes.
  • Remove the soup from the heat. Ladle half the soup into a blender. Vent the lid and carefully blend until smooth.
  • Pour the soup into a bowl and set aside.
  • Blend the ramining soup. Put all the pureed soup back into the soup pot. Taste and add salt and pepper to your preference.
  • Warm it up again, if it has cooled. Ladle the soup into four bowls and garnish with fresh pea shoots, a dollop of yogurt, and a drizzle of olive oil. Serve immediately.


Created by Dr. Stacie Stephenson ("The VibrantDoc"), Board Member at American Nutrition Association
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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