This Spring Green Pea Soup is a healthy vegetarian meal that's bursting with flavour! Enjoy it alone or serve it with a baguette for dinner.
Ingredients and substitutions
- Butter – use a butter substitute of your choice like margarine or olive oil.
- Yellow onion – white onion or shallots can be used instead.
- Celery – use 1 cup of chopped carrots if you don’t have any celery.
- Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
- Peas – you can use either fresh or frozen peas for this recipe.
- Vegetable broth – chicken broth would also work.
- Parsley – chervil, tarragon or oregano will all provide a similar flavour.
- Heavy cream – you can use half and half, but the soup won’t be as creamy.
- Lemon juice – use freshly squeezed or bottled lemon juice.
- Salt & pepper – to taste.
How to make split pea soup
Step 1: Sauté the veggies.
In a large pot, melt butter over med-high heat. Saute onions, celery and garlic for 4-5 minutes until tender.
Step 2: Add the peas and broth.
Add in peas and chicken broth, bringing to a boil. Cover with a lid and simmer for 20 minutes.
Step 3: Blend the soup.
Remove lid, then stir in parsley, heavy cream and lemon juice. Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
Step 4: Serve and enjoy!
Serve with bread and desired toppings and enjoy!
What to serve with green pea soup
This pea soup is delicious on its own, but if you’re looking for something to serve on the side, here are some ideas:
- Nice crusty baguette or bread
- Grilled cheese sandwich
- Chicken wrap
- Green salad
Frequently Asked Questions
Split pea soup and pea soup are pretty much the same thing, except that split pea soup is made with split peas, whereas pea soup is made with regular green peas. Split pea soup tends to be brown in colour and pea soups (like this one!) are green.
This pea soup recipe is definitely healthy. While it does contain heavy cream, there’s only ¼ cup in the entire dish, which makes four servings. It has only 247 calories per serving so it’s a great low-calorie lunch or dinner idea. If you want to make this soup even healthier, swap out the butter for olive oil and use half-and-half instead of heavy cream.
Since you’ll be using green peas for this pea soup, you don’t need to worry about soaking them beforehand. That being said, even if you were using split peas, soaking them beforehand isn’t necessary and is more a matter of preference.
Storing and reheating
This pea soup recipe is great for meal prep. Once the soup has completely cooled, store individual servings in glass bowls or meal prep containers in the fridge for up to 5 days. When you’re ready to enjoy, reheat the soup in a pot on the stovetop or in the microwave for 1 to 2 minutes.
Can you freeze split pea soup?
You can freeze this pea soup recipe, but you’ll want to freeze it without the heavy cream, as cream-based soups tend to separate when defrosting. Store the soup without the cream in freezer-safe Ziploc bags or glass bowls for up to 3 months.
Let the soup defrost in the fridge overnight, then bring to a simmer on the stovetop or reheat in the microwave. At this point, you can stir back in the heavy cream if you’d like! Add on your desired toppings and dig in.
More spring soup recipes
Meal Prep Tools
- Grab some glass meal prep bowls if you plan on storing the leftovers in the fridge.
- These are the mason jars I use to store leftover soups.
- Vitamix is the best blender on the market – definitely worthwhile if you're going to make smoothies and soups like this often!
- **Get my full list of tools here**
Spring Green Pea Soup {Fresh & Healthy}
Ingredients
- 2 tbsp butter
- 1 yellow onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 4 cups peas
- 3 cups vegetable broth
- 1/2 cup parsley chopped
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- salt & pepper to taste
Optional topping/serving ideas
- Baguette sliced
- Extra peas
- Microgreens
- Creme fraiche, sour cream or Greek yogurt
Instructions
- In a large pot, melt butter over med-high heat. Saute onions, celery and garlic for 4-5 minutes until tender.
- Add in peas and chicken broth, bringing to a boil. Cover with a lid and simmer for 20 minutes.
- Remove lid, then stir in parsley, heavy cream and lemon juice. Blend with an immersion blender or wait until soup has cooled slightly and blend in a blender.
- Serve with bread and desired toppings and enjoy!
Comments & Reviews
Tara says
🥣💚💛 Simple & delicious! 😋
💚Used what I had on hand but shopped for garlic, Greek yogurt, lemons, veggie broth. ( I tried to get celery & parsley but they were unreachable at the store- vertically challenged! 🤣)
🧡used carrots instead of celery
💚used dried oregano
💛10% coffee cream
💚frozen peas
🧡1/2 of a red onion
I’m so excited to find this soup and to have it as another option on my meal plan and it’s enough for a few meals.💚