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Ginger Pea Soup

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


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


  • 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


  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
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