Homemade Green Pea Soup
This Green Pea Soup is creamy, fresh, and ready in about 20 minutes. It’s made with frozen peas, onions, lettuce, and parsley for a clean, homemade flavor. The soup is naturally gluten-free and dairy-free. Serve it on its own or with a sandwich and garnish with Everything Bagel Seasoning or toasted sesame seeds for extra flavor.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion peeled and sliced thin
- 1 shallot peeled and chopped
- 5 cups frozen or fresh green peas
- 2 cups shredded lettuce iceberg or Romaine
- 4 parsley sprigs
- 2 cups water, homemade bone broth, chicken stock or vegetable stock
- ½ teaspoon salt
- freshly ground pepper
- 2 tablespoons everything bagel seasoning or toasted sesame seeds (optional garnish)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, season with a little salt, and sauté until softened, about 5 minutes. Add the shallot and cook another two minutes, stirring occasionally.
- Bring the liquid (water or stock) to a boil in a large pot.
- Add the cooked onions, shallot, shredded lettuce, parsley, water or stock, and frozen peas. Season with a big pinch of salt and a few grinds of black pepper. Bring to a boil and then lower it to a simmer (right below the boiling point). Cover, and cook for 15 minutes.
- Remove the lid and let the soup cool for a few minutes.
- Using an immersion blender, a regular blender, or a food processor, blend until smooth. If you're using a blender, blend in two or three batches.
- Season to taste with salt and pepper.
- Ladle into soup bowls. Garnish with toasted sesame seeds, Everything Bagel Seasoning, or a small drizzle of sesame oil before serving.
Notes
To Make Vegan Pea Soup: If I have homemade Bone Broth or chicken soup available, I use that for the liquid in this soup. However, you can make this soup vegan. Just use water or vegetable stock for the liquid and follow the directions on the recipe card.
How to Substitute Split Peas: If split peas are what you have available, you can substitute green split peas in this recipe. Follow the recipe using half the amount of split peas. Simmer the peas for 40 minutes with the cover open a little and check if the peas are soft. Continue cooking, until the peas are tender; it could take up to an hour. The older, the peas are, the longer they will take to cook.
Storage: You can store the pea soup in your refrigerator for three days.
How to Freeze: Let the soup cool to room temperature and place in an airtight container. It should be good for about 3 months. Don't forget to date the container so it doesn't get lost in the freezer.
Garnishes: Pea Soup is traditionally garnished with fresh croutons. For a crunchy gluten-free garnish, I garnish my pea soup with Everything Bagel Seasoning and/or toasted sesame seeds. The salty garnish gives a good flavor to the soup. You can also use some fried onions or whole peas.
Nutrition
Calories: 176.8kcalCarbohydrates: 22.8gProtein: 8.1gTotal Fat: 6.5gSaturated Fat: 0.9gSodium: 227.9mgPotassium: 504.8mgFiber: 8.5gSugar: 8.8gNet Carbohydrates: 14.4g
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