400 Best-Ever Soups Soup Recipes
400 Best-Ever Soups Soup Recipes is a easy Japanese recipe that serves 4. 150 calories per serving. Recipe by spyUGC on YouTube.
Prep: 15 min | Cook: 25 min | Total: 45 min
Cost: $6.58 total, $1.65 per serving
Ingredients
- 2 cup Frozen Green Peas (thawed)
- 2 cup Fresh Spinach (packed, roughly chopped)
- 1 small Yellow Onion (finely diced)
- 2 piece Garlic Cloves (minced)
- 3 cup Vegetable Broth (low‑sodium)
- 2 tablespoon Olive Oil (extra‑virgin)
- 1 teaspoon Sea Salt (or to taste)
- ½ teaspoon Black Pepper (freshly ground)
- ¼ cup Heavy Cream (optional, for richness)
Instructions
Prep the Vegetables
Dice the onion, mince the garlic, and roughly chop the spinach. Thaw the frozen peas by placing them in a colander and running warm water over them for 2 minutes.
Time: PT5M
Sauté Aromatics
Heat olive oil in the large soup pot over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Time: PT4M
Temperature: Medium heat
Simmer the Soup Base
Add the thawed peas, vegetable broth, and a pinch of sea salt and pepper. Bring to a gentle boil, then reduce to a simmer for 12 minutes, allowing the peas to soften fully.
Time: PT12M
Temperature: Simmer
Blend Until Smooth
Using the immersion blender, blend the soup directly in the pot until completely smooth. If you prefer a finer texture, blend for an extra minute.
Time: PT3M
Add Spinach and Finish
Stir in the chopped spinach and let it wilt for 2 minutes. If using, swirl in the heavy cream for added richness. Adjust seasoning with more salt or pepper if needed.
Time: PT3M
Cool and Serve
Transfer the soup to a bowl, let it cool to room temperature, then refrigerate for at least 30 minutes if serving chilled. Garnish with a drizzle of olive oil or a few pea shoots before serving.
Time: PT30M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 5 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten‑Free, Low‑Calorie
Allergens: Dairy
Ingredient Substitutions
- Instead of Frozen Green Peas: Fresh peas, Frozen edamame
- Instead of Fresh Spinach: Kale, Swiss chard
- Instead of Yellow Onion: White onion, Shallot
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Vegetable Broth: Chicken broth, Water + bouillon cube
- Instead of Olive Oil: Canola oil, Sesame oil (1 tsp)
- Instead of Sea Salt: Kosher salt, soy sauce (reduce other salt)
- Instead of Black Pepper: White pepper
- Instead of Heavy Cream: Coconut milk, Greek yogurt (½ cup)
Equipment Needed
- Large Soup Pot
- Immersion Blender
- Chef's Knife
- Cutting Board
- Measuring Cups
- Ladle
Critical Steps — Do Not Skip
- Sauté the onion and garlic without browning the garlic.
- Blend the hot soup safely using short bursts to avoid splatter.
- Add spinach at the end to preserve its bright color.
Chef Tips from the Video
- Use frozen peas for a naturally sweet flavor and a vibrant green color.
- For an extra‑smooth texture, strain the blended soup through a fine mesh sieve.
- A drizzle of toasted sesame oil adds a subtle Japanese note that complements the peas.
Troubleshooting
Soup is too thick after blending.
Add additional vegetable broth or water a tablespoon at a time until desired consistency is reached.
Soup tastes bland.
Season with extra salt, a splash of soy sauce, or a squeeze of lemon juice to brighten the flavor.
Spinach turns dark green.
Add the spinach at the very end and only simmer for 2 minutes; over‑cooking causes discoloration.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portion‑size bags for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Soup can be made a day ahead; chill thoroughly before serving.
- If freezing, portion into single‑serve containers for easy reheating.
Frequently Asked Questions
What is the cultural significance and history of green pea soup with spinach in Japanese cuisine?
While peas are not a traditional Japanese staple, modern Japanese home cooking embraces seasonal vegetable soups. Green pea soup with spinach reflects the Japanese emphasis on fresh, bright flavors and the practice of serving chilled soups during warmer months.
What are the traditional regional variations of green pea soup with spinach in Japan?
In the Kansai region, cooks often add a splash of yuzu juice for citrus brightness. In Hokkaido, a touch of miso paste is sometimes blended in for umami depth, creating a heartier winter version.
How is green pea soup with spinach traditionally served in Japan?
It is typically served chilled in a shallow bowl, garnished with a drizzle of cold sesame oil, a few pea shoots, or a sprinkle of toasted sesame seeds. It may accompany a small side of pickled vegetables (tsukemono).
What occasions or celebrations is green pea soup with spinach traditionally associated with in Japanese culture?
The soup is popular during the summer Obon festival and as a light starter for tea ceremonies, where its delicate flavor complements the subtle sweetness of wagashi (Japanese sweets).
What other Japanese dishes pair well with green pea soup with spinach?
Pair it with grilled salmon (shio‑yaki), a side of cold soba noodles, or a simple tofu salad dressed with soy‑ginger vinaigrette for a balanced meal.
What makes green pea soup with spinach special in Japanese‑inspired cuisine?
The soup showcases the Japanese principle of "shun"—using ingredients at their peak season. Its bright green color, silky texture, and subtle seasoning embody the clean, minimalist aesthetic of modern Japanese cooking.
What are the most common mistakes to avoid when making green pea soup with spinach?
Common errors include over‑cooking the garlic (which turns bitter), blending the soup without venting the pot (causing splatter), and adding spinach too early, which leads to a dull green color and mushy texture.
Why does this green pea soup with spinach recipe use an immersion blender instead of a countertop blender?
An immersion blender allows you to blend directly in the pot, reducing cleanup and preserving the soup’s temperature. It also gives you better control over texture, letting you stop once the desired smoothness is reached.
Can I make green pea soup with spinach ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and re‑heat gently over low heat, adding a splash of broth if it thickens. For a chilled serving, simply refrigerate and serve cold.
What texture and appearance should I look for when making green pea soup with spinach?
The soup should be completely smooth, with a vivid emerald‑green hue. When served chilled, it should have a velvety mouthfeel and a glossy surface that reflects light. The spinach should remain bright, not dull or brown.
How do I know when the green pea soup with spinach is done cooking?
The peas should be fully tender (easily mashed with a fork) before blending, and the spinach should wilt within two minutes after being stirred in. Taste for seasoning at this point; the soup is ready when the flavors are balanced and the texture is silky.
What does the YouTube channel spyUGC specialize in?
The YouTube channel spyUGC focuses on reviewing modern cookbooks, showcasing versatile home‑cooking techniques, and highlighting how everyday pantry ingredients can be transformed into restaurant‑quality dishes.
How does the YouTube channel spyUGC's approach to Japanese cooking differ from other cooking channels?
spyUGC emphasizes practical, ingredient‑friendly adaptations of Japanese recipes, often using metric measurements directly from the source books and avoiding hard‑to‑find specialty items, making Japanese cooking accessible to a broader home‑cook audience.
Last updated: August 21, 2026
