Spinach and Green Pea Soup

This is a fast and fresh spinach and green pea soup.  It’s a wonderful bright green – I like to think of it as a precursor to spring.   The green peas give the soup a slightly sweet taste and a dash of lemon and a sprinkle of parmesan at the end balances everything out.  This soup, like most soups, is even better the next day and it doesn’t lose any of its fresh green taste.

I love how fast this soup is to make.  From simmering the spinach and peas to pureeing – it’s 15  minutes top from start to finish.  Have it with a grilled cheese sandwich and this would make a warm and comforting meal in no time at all.

Spinach and Green Pea Soup

Spinach and Green Pea Soup
Prep time:
Cook time:
Total time:
Serves: 4
A fresh and bright green soup. A precursor to spring!
  • 1 bag of fresh baby spinach - washed
  • 1 bag of frozen peas
  • 2 cloves of garlic - minced
  • 1 Tbs olive oil
  • 2 cups of water or vegetable stock
  • 1 vegetable bouillon cube if using water (not stock)
  • ½ lemon - juiced
  • ⅓ cup grated parmesan
  1. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. Add minced garlic to spinach and continue sautéing until spinach is completely wilted.
  2. Add frozen peas, water or stock to pot. If using water add bouillon cube as well.
  3. Bring to a boil and then simmer for 10 minutes.
  4. In a blender or with a hand blender, puree soup.
  5. Return to stock pot and add lemon juice and parmesan cheese. Stir till combined and serve.




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