Fresh Pea Soup with Herbs

This fresh pea soup is the perfect way to welcome spring or brighten up any chilly day with its velvety texture and vibrant green color. Packed with wholesome vegetables and plenty of bright herbs, this meal comes together in just about twenty five minutes and is both nourishing and deeply satisfying. Even better, it hits the spot whether you serve it piping hot or chilled from the fridge.

I first made this after a trip to the farmers market when my kids helped me shell peas. It brings back the scent of fresh herbs in my kitchen every time.

Ingredients

• Extra virgin olive oil: brings out a rich flavor base in the veggies so use the best you have
• Onion: diced for a gentle sweetness when sautéed pick one that feels firm and heavy
• Garlic cloves: minced for deep savory notes look for cloves that feel plump
• Vegetable broth: forms the liquid base opt for low sodium to control seasoning
• Almond milk: adds creaminess with a delicate nutty note use unsweetened
• Fresh peas: make the soup sweet and vibrant buy them still in pods if possible and check for bright green color
• Potatoes: cubed add to the smooth body and creamy finish Yukon Golds work beautifully
• Fresh basil parsley and mint: give a burst of herbal freshness try to use organic for best flavor
• Lemon juice: for brightness and tang squeeze it fresh for the cleanest taste
• Salt and pepper: to taste adjust based on your broth and personal preference

Step by Step Instructions

Sauté the Aromatics:

Start by heating a large pot over medium high heat and add the olive oil. Once the oil shimmers add the diced onion and minced garlic. Let them cook for about five minutes stirring occasionally until the onions are soft and translucent. This gentle sauté builds a deep and sweet foundation for the soup’s flavor.

Add Peas and Potatoes:

Toss in the shelled peas and cubed potatoes and mix well. Let these cook together for thirty seconds to draw in flavor and let the veggies start to soften slightly.

Build and Simmer the Broth:

Pour in the vegetable broth and almond milk. Stir well and bring the mixture up to a boil. Lower the heat to a gentle simmer and let it bubble for about ten minutes until the potatoes are fork tender and the peas are bright green.

Add Herbs and Wilt:

Once everything is tender remove the pot from the heat. Add the basil parsley and mint. Let the herbs steep and wilt for about one minute this infuses the soup with their flavor without overcooking them.

Blend Until Smooth:

Using an immersion blender right in the pot or transferring the soup to a blender blend until completely smooth and creamy. Add extra broth little by little if you like a thinner texture and keep blending for silkiness.

Season and Finish:

Taste the soup and season with salt and pepper. If it needs warming after blending return it to the heat just until steamy. Off the heat add lemon juice and stir in for an added layer of brightness before ladling into bowls. Garnish each bowl with extra herbs if you like.

Pin

Fresh mint is my favorite ingredient here its cool herbaceous notes make the soup taste like no other. I always remember my kids sneaking fresh peas out of the bowl while I prepped everything and laughing whenever I caught them.

Storage Tips

Once the soup cools to room temperature transfer it into an airtight container. It keeps in the refrigerator for up to four days and can be stored in the freezer for as long as three months. If reheating from frozen thaw overnight in the fridge and warm gently on the stove so you retain the soup’s bright color.

Ingredient Substitutions

If fresh peas are out of season frozen peas work really well and still give that beautiful color and sweetness. Swap almond milk for oat or soy milk if you prefer. You can also use baby spinach or a handful of kale in place of some of the herbs for a greener soup.

Serving Suggestions

Try serving this soup with crusty sourdough bread or top it with a little swirl of coconut cream for extra richness. If you want a little crunch add toasted pumpkin seeds or a drizzle of chili oil for a punch of heat.

Cultural and Historical Context

Pea soup has roots in many cuisines and has been enjoyed throughout Europe for centuries. This fresh pea style feels both modern and classic with its blend of green herbs and creamy texture that brings out the best in seasonal produce.

Pin

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work as a convenient substitute. Just add them as you would fresh, without thawing, for bright flavor and color.

→ How can I make the soup creamier?

Stir in a spoonful of plant-based sour cream, coconut cream, or creme fraiche after blending for extra creaminess.

→ Do I need to peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients, but for the smoothest results, peel before dicing.

→ How can I store leftovers?

Cool to room temperature, transfer to an airtight container, and refrigerate for up to 3-4 days or freeze for up to 3 months.

→ Is this soup good served cold?

Absolutely! This soup can be enjoyed either hot or chilled for a refreshing option on warmer days.

→ What herbs work best in this soup?

Fresh basil, mint, and parsley bring vibrant flavor, but feel free to add a handful of baby spinach or kale for extra greens.