Green Pea Soup

Healthy, affordable meals don't get much better than this creamy Green Pea Soup! It's easy to make with frozen peas and fresh herbs but will surprise you with its protein. Dairy-Free, Nut-Free, Oil-Free Option.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 274kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon olive oil
1/2 yellow onion diced
3 cloves garlic minced
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh dill plus more for serving
5 cups frozen peas, slightly thawed
1 13.5 ounce can light coconut milk
2-3 cups vegetable broth use only 2 cups for a thicker soup
salt and black pepper to taste

US Customary - Metric

Instructions

Aromatics: Warm the oil in a large pot or dutch oven over medium heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the garlic, dill, and parsley and sauté for 1 minute.
Simmer: Add the peas, coconut milk, and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 6 to 8 minutes, stirring occasionally.
Blend: Use an immersion blender to puree the soup, or transfer to a blender with a venting lid and blend until smooth. Season with salt and black pepper to taste, as necessary. Return the soup to the pot and reheat over low heat, if necessary.
Serve: Ladle the soup into serving bowls and top with fresh dill and black pepper, or as desired. Leftovers will keep in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Notes

Oil-Free: Sauté the aromatics in step 1 with 1/4 cup (60 ml) of additional vegetable broth or water, adding more to the pot as necessary to prevent any sticking. Proceed with the rest of the recipe as written.

Nutrition