This bright green soup comes together in about twenty-five minutes and tastes like spring: sweet peas, fresh herbs, and a squeeze of lemon. It works with frozen peas, so you can make it any time of year.
Ingredients (serves 4)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, sliced
- 1 medium potato, peeled and diced (makes the soup creamy without cream)
- 4 cups vegetable broth
- 4 cups frozen or fresh peas
- 1 large handful fresh herbs: parsley, mint, and basil, plus a little extra to serve
- Juice of half a lemon
- Salt and black pepper
Method
- Warm the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic for 1 minute.
- Add the potato and broth. Bring to a simmer and cook for about 10 minutes, until the potato is tender.
- Add the peas and simmer for 3 to 4 minutes, just until they’re bright green and tender.
- Take the pot off the heat and stir in the herbs.
- Blend until smooth, carefully, in batches if using a countertop blender, or with a stick blender.
- Stir in the lemon juice, season with salt and pepper, and taste.
To serve
Top each bowl with a drizzle of olive oil, a few torn herb leaves, and a spoonful of yogurt if you like. A slice of whole-grain bread on the side makes it a meal.
Storing
The soup keeps in the fridge for up to 3 days and freezes well for up to 3 months. Reheat gently so it stays green.
Peas bring plant protein and fiber, and the fresh herbs add flavor without extra salt. It’s an easy way to fit more vegetables into your week.
