This sweet pea soup is a delightful, bright green puree, perfect for those chilly nights as we transition into spring. As kids, my mom made all sorts of soups for us, with freshly baked bread for dunking. Dishes like this sweet pea soup, are a great way to introduce young ones to veggies, plus the prep is super easy. And with only three main ingredients, you don’t have worry about picking up specialty goods that you’ll only use once then forget about in your pantry.
If you have access to fresh green peas, great, if not, frozen work just as well for this sweet pea soup. I kept mine simple with only peas, onion, and bone broth. However, it would also be tasty with red potatoes, leeks, chard, and carrots. Use what you have and don’t worry too much about measuring, soup is meant to be easy!
I am a big believer in bone broth, as you all probably know by now, so I always have it on hand. But if you are a strict vegetarian or vegan, this recipe for sweet pea soup can be made with vegetable stock as well.
Sweet Pea Soup
Yields 4 servings
3 cups peas (fresh or frozen)
3-4 cups chicken bone broth (or vegetable stock)
5 cloves garlic
2 T. olive oil + plus a little for drizzling on top
2 T. grass-fed butter (optional)
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. freshly ground pepper
Salt to taste
In a medium stock pot, add the diced onion and olive oil and sauté over medium heat for about ten minutes. While the onion is cooking, mince the garlic.
Add the rest of the ingredients, minus the broth, and allow to cook for another 5 minutes. Stir frequently to keep from browning. Wait to salt until you have added your broth, some have a ton of added sodium, so be sure and taste the soup as you go!
Pour in the broth and bring to a simmer, then cover and cook for 1-2 hours. Remove from heat and allow the soup to rest until it is cool enough to handle. Puree in a blender or use an emersion blender until the soup is smooth. Reheat when ready to eat, topping with a drizzle of olive oil.