Green Pea Soup

4.68 from 25 votes

A healthy green pea soup that quickly comes together and you can rely on whenever you need a comforting meal.

Prep Time10

Cook Time25

Total Time35

Course: Soups and Salads

Cuisine: American

Servings: Servings

Calories: 215kcal

2 tablespoons olive oil
2-3 large cloves garlic chopped
2-3 large shallots chopped (about 5.5 ounces or 155 grams)
½ cup pistachios
Salt and pepper
½ bushel fresh parsley about 1 to 1 ½ cups chopped (alternative: cilantro)
1 bag frozen peas (about 3 ½ cups) 16 ounce/ 454 grams
32 oz lightly-flavored vegetable broth (about 4 cups) 946 ml
1 cup water
1 teaspoon Vegetable Broth and Seasoning optional
Sour Cream to garnish optional and omit if you want to keep it dairy-free and vegan-friendly

In a stockpot (minimum 5 QT), heat the oil over medium heat. Add in garlic, shallots, and nuts—season with a few pinches of salt.
Cook and stir for about 2 minutes; do not allow to brown.
Stir in the parsley and the peas.
Immediately add the vegetable broth and water (see note).
Season to taste with salt, pepper, and vegetable seasoning (optional).
Let come to a gentle simmer and cook for 8 to 10 minutes or until the peas are ready. Stir occasionally.
Turn the stove off and let the soup cool a little.
With a hand mixer, blend the ingredients until you have pureed all the ingredients. Reheat, if necessary, before serving. You can also use a blender or food processor that can handle warm liquids, to puree the soup in batches.

For a substitution: Instead of 1 package of vegetable broth plus 1 cup of water, you can also use 5 cups of water and two low-sodium bouillon cubes.