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Spinach and Pea Soup

Spinach and Pea Soup is a quick, easy, and delicious recipe perfect for busy days when you need a comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion, chopped Adds sweetness
  • 2 cloves garlic, minced For flavor
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegetarian option
  • 2 cups fresh spinach Can substitute with frozen
  • 2 cups fresh or frozen peas No need to thaw if frozen
  • Salt and pepper to taste
  • A splash of lemon juice Adds a zesty kick

Method
 

Sauté the Aromatics
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Toss in the garlic and cook for another minute.
Add the Stock
  1. Pour in the vegetable or chicken broth and bring to a gentle boil.
In with the Greens
  1. Add the spinach and peas to the pot and let everything simmer for 5-7 minutes until the peas are tender.
Blend Away
  1. Using an immersion blender, puree the soup until it’s smooth and creamy. You can leave some texture if desired.
Season to Taste
  1. Return the soup to low heat, add salt, pepper, and a splash of lemon juice. Stir well.
Serve Up the Love
  1. Ladle the soup into bowls and optionally top with sour cream or croutons.

Notes

This soup keeps well in the fridge for up to three days. Reheat gently on the stove. Fresh herbs like parsley or mint can elevate the dish.