Green Pea Soup

Ingredients

• 10 ml (2 tsp)vegetable oil
• 2 clovesgarlic
• 1 smallonion
• 5 ml (1 tsp)dried thyme
• 300 g (2 cups)frozen green peas
• 155 g (1 cup)frozen shelled edamame
• 960 ml (4 cups)vegetable broth
• 65 g (½ cup)raw cashews
• 1 pinchsalt
• 1 pinchground black pepper

Instructions

1. 1

   Sauté the aromatics

   Warm the oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly golden, about 5 minutes, adding splashes of water as needed to loosen anything stuck to the pot.

2. 2

   Simmer the soup

   Add the remaining ingredients and bring the mixture to a boil. Lower the heat, partially cover the pot, and simmer for 15 minutes.

3. 3

   Blend until creamy

   Take the pot off the heat and blend the soup until creamy, using an immersion blender or a standing blender.

4. 4

   Serve the soup

   Serve hot and top with crunchy croutons.

What is green pea soup?

Pea soup is a simple, adaptable dish found in many home-cooking traditions, with versions made from fresh, frozen or dried peas. This recipe uses green peas and edamame for a fresh colour and a fuller, creamy texture.

Cashews help give the blended soup body, while thyme adds an earthy note. Serve it hot or chill it for a refreshing summer bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 10g protein, 21g carbs, 12g fat.

The peas and edamame provide most of the carbohydrates and some of the protein, while the cashews and oil contribute much of the fat. Pair a bowl with a salad or some wholemeal bread to round out the meal.

Building flavour in the pot

Onion and garlic: cook them in the oil until lightly golden to give the broth a savoury base. If the pot starts to catch, small splashes of water help lift the browned bits.

Thyme: dried thyme goes in with the other ingredients and has time to infuse the simmering broth.

Using frozen peas and edamame

Frozen vegetables: add the peas and shelled edamame straight to the pot; they do not need to be thawed first. The simmer softens them so they blend easily.

Cashews: these blend into the soup and contribute to its creamy consistency. Use a standing blender or an immersion blender to make the texture smooth.

Getting the texture right

Blend off the heat once the vegetables have simmered for 15 minutes. Keep blending until no noticeable pieces remain and the soup looks evenly creamy.

For a standing blender, work in batches if needed and follow the blender’s instructions for hot liquids. Return the blended soup to the pot if you need to keep it warm.

Serving it hot or cold

Hot bowls: serve the soup soon after blending for a warming meal. Crunchy croutons provide a contrast to its smooth texture.

Chilled bowls: let the soup cool, then refrigerate it before serving cold. Its bright, fresh flavour suits warmer weather.

What to serve alongside

Bread or a sandwich makes a practical accompaniment if you want a more substantial meal. A crisp salad also pairs well with the soup, especially when it is served cold.

Add croutons just before serving so they stay crunchy rather than softening in the soup.

Recipe notes & tips

• Chop the onion and garlic evenly so they cook at a similar pace.
• Add water a little at a time if the onion and garlic begin sticking during sautéing.
• Partially cover the pot during the simmer so it retains heat without being fully sealed.
• Blend thoroughly for a smooth, creamy finish.
• Add croutons at the table to keep them crisp.

Variations

• Add mint: blend in a few fresh leaves for a cooling herbal note.
• Use fresh peas: add them in place of frozen peas and simmer until tender.
• Change the herbs: swap the thyme for dried mint or parsley.
• Make it spicy: add a little chilli while sautéing the onion and garlic.
• Finish with lemon: stir in a squeeze of lemon juice before serving for a brighter flavour.

Common mistakes to avoid

• Browning too far: cook the onion and garlic only until lightly golden so they do not become bitter.
• Letting the pot catch: add small splashes of water and scrape the base as needed.
• Skipping the simmer: cook for the full 15 minutes so the vegetables soften before blending.
• Blending while boiling: remove the pot from the heat first, and take care when handling hot soup.
• Adding croutons early: top each serving just before eating to preserve their crunch.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, or serve chilled; add croutons only when serving.

Frequently asked questions