Soups

March 15, 2022

Easy Peasy Green Pea Soup with Croutons

This is a recipe I developed during one of my classes in graduate school. It was in Healing Foods, which is divided up by a different color of the rainbow each week. This was the recipe I created during green week.

Once March arrives, I definitely begin gravitating toward more and more green foods. I think it has to do with the impending arrival of spring, and seeing trees, grass, and plants sprouting up bright green. There’s also the promise of more green vegetables arriving in the farmer’s markets! Peas are some of the first seeds planted in my garden each year, even before the threat of frost is over. That makes them some of the first vegetables I, along with other gardeners and farmers, get to harvest.

This recipe relies on frozen peas, however. Frozen peas are absolutely a staple in my freezer. Frozen peas are harvested at the peak of their freshness, and frozen quickly, preserving their high nutritional content. They’re incredibly convenient for adding a pop of color and sweetness to recipes such as fried rice, pastas, soups, and more. In this case, I use the whole bag to make up a light, comforting, bright green pea soup. It’s nice and warm while the weather is still cool, but not too heavy as we enter the change of seasons. Topped with some quick, homemade croutons, it’s the perfect early spring lunch or dinner.

Ingredients assembled for green pea soup and croutons
Assemble your ingredients.

Stages of making the soup: Start your soup by sauteing onions, then garlic. Add spices, broth, and peas. Finish with a couple big handfuls of baby spinach and allow it to wilt.
Start your soup by sauteing onions, then garlic. Add spices, broth, and peas. Finish with a couple big handfuls of baby spinach and allow it to wilt.

Stages of finishing the soup: Puree cooked vegetables using an immersion blender, then stir in coconut milk to finish the soup.
Puree cooked vegetables using an immersion blender, then stir in coconut milk to finish the soup.

Diced bread on a baking sheet ready to be made into croutons
While your soup is simmering, make your croutons. This is a great way to use up the heels of bread if you have them! I just cubed the sandwich bread I have on hand all the time, and tossed it with olive oil and spices, and baked until toasted.

Green pea soup in a bowl topped with croutons
Serve this easy peas-y green pea soup garnished with croutons!

Two bowls of green pea soup topped with croutons with a bowl of extra croutons on the side
Perfect soup for a chilly early spring day.


Original publication date: March 15, 2021 // Photos updated March 14, 2022

Easy Peasy Green Pea Soup with Croutons

Frozen peas are absolutely a staple in my freezer. This recipes uses the whole bag to make up a light, comforting, bright green pea soup.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

2 Tbsp. avocado oil

1 medium yellow onion, diced  

3 cloves garlic, minced

2 tsp. Italian seasoning blend

1 tsp. kosher salt

1/2 tsp. ground black pepper

3 cups low-sodium vegetable stock

16 oz. frozen green peas

2 large handfuls baby spinach leaves

14 oz. full-fat coconut milk


For croutons:

4 slices whole-grain or sprouted-grain sandwich bread

1 Tbsp. extra-virgin olive oil

1/4 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. Italian blend seasoning

Instructions

  1. Preheat oven to 350 degrees F. Line a small sheet tray with parchment paper, and set aside.
  2. Heat oil in a large, heavy-bottom pot. Add onion, and saute until translucent, about 5-7 minutes.
  3. Add garlic, and saute another 30 seconds. Add herb blend, salt, and pepper, and stir to combine.
  4. Add vegetable stock, then add frozen peas. Cover, bring to a boil, then reduce heat to medium-low and simmer with lid on until peas are cooked through, about 8 minutes.
  5. Meanwhile, dice the sandwich bread slices into 1” pieces, and toss the pieces in olive oil, garlic powder, salt, and Italian seasoning. Spread evenly on the prepared sheet tray, and bake at 350 degrees F for 10 minutes. Remove from oven and let cool.
  6. Back to the soup - Once the peas have cooked through, add the spinach, and simmer for another 2 minutes.
  7. Remove pot from heat, and puree the soup using an immersion blender. (Or, puree in a blender in batches.)
  8. Return pot to low heat and add coconut milk, stirring to combine.
  9. Serve soup hot, garnished with seasoned croutons.
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March 19, 2024
Hannah
Sounds sooooo yummy. I will definitely prepare this