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
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.
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.
PrintGinger Pea Soup
- Total Time: 15 minutes
- Yield: 2 servings 1x
Description
This Ginger Pea Soup is a fresh and vibrant dish, perfect for welcoming the spring season with its zingy ginger and creamy texture.
Ingredients
- 1/2 medium onion, diced
- 2 tablespoons minced ginger
- 2 cups (300 g) frozen or fresh green peas
- 1 tablespoon (14 g) unsalted butter
- 3 cups (7.5 dl) vegetable broth
- 4 cups spinach, rinsed
- Salt and pepper to taste
- Sour cream, for serving
- Pea shoots or pea greens, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and minced ginger, and sweat them until soft and fragrant, about 3-4 minutes.
- Stir in the peas and vegetable broth, and bring to a simmer.
- Simmer for 3 minutes, then add the spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Blend the soup until smooth using an immersion blender or in batches using a countertop blender.
- Serve hot, garnished with a dollop of sour cream and a handful of pea shoots or pea greens.
Notes
This soup can be easily doubled or tripled to serve a larger crowd. Frozen peas work perfectly well, making this a convenient pantry-friendly recipe. For a vegan version, substitute the sour cream with a plant-based alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 600
- Fat: 6
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
- Cholesterol: 15
