Now Reading
Ginger Pea Soup for Spring

Ginger Pea Soup for Spring

Ginger Pea Soup for Spring

Now that it’s beginning to feel like spring (at least in the New York area), fresher, lighter meals are called for.
By Rachel Crawford

Ginger Pea Soup for Spring

I’ve never been the biggest fan of peas — at least not in their whole form. Even when they’re not cooked into mushy submission, I find their texture extremely off-putting. The solution? Blend them into a soup!

Now that it’s beginning to feel like spring (at least in the New York area), fresher, lighter meals are called for. But the real problem is there’s still not much produce to be had at the farmer’s market yet. Luckily, peas are one of those vegetables that are not at all compromised by being frozen, and their flavor is predictably complemented by pea shoots or pea greens, which are now appearing in market stands.

See Also

I added ginger to this soup to give it a bit of zing, and sour cream for some tangy creaminess. The best part? This comes together in 15 minutes from mostly pantry and frozen items, and yet tastes as fresh as can be. You can easily double, triple, or quadruple this soup and feed a crowd.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ginger Pea Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachel Crawford
  • Total Time: 15 minutes
  • Yield: 2 1x

Description

A super quick, super fresh soup for chilly spring evenings.


Ingredients

Scale
  • 1/2 Medium onion, diced
  • 2 Tablespoons of minced ginger
  • 2 Cups (300 g) of frozen or fresh green peas
  • 1 Tablespoon (14 g) of unsalted butter
  • 3 Cups (7.5 dl) of vegetable broth
  • 4 Cups of spinach, rinsed
  • 1 Cup of pea greens or pea shoots
  • 1/4 Cup (60 ml) of sour cream
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large pot over medium heat. Sweat the diced onions and minced ginger until soft and fragrant.
  2. Stir in peas and vegetable broth. Simmer for 3 minutes.
  3. Add salt and pepper to taste.
  4. Wilt in spinach, remove from heat, and using a blender or immersion blender, process until smooth.
  5. Taste and adjust seasoning, stir in sour cream, and top with pea greens.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top