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
Units
Scale
- 1/2 medium onion, diced
- 2 tbsp (30 ml) minced ginger
- 2 cups (300 g) frozen or fresh green peas
- 1 tbsp (14 g) unsalted butter
- 3 cups (7 1/2 dl) vegetable broth
- 4 cups (120 g) 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