400 Best-Ever Soups Soup Recipes

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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