Pea Soup (Printable)

Silky green pea soup with carrots, celery, thyme and parsley—ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 3 cups frozen or fresh green peas

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1 teaspoon dried thyme
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
10 - Salt and freshly ground black pepper, to taste

→ To Serve (optional)

11 - Crème fraîche or plain yogurt, for topping
12 - Croutons or crusty bread

# Steps:

01 - Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook until translucent, approximately 3 minutes.
02 - Stir in the minced garlic, diced carrots, and diced celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Add the green peas, vegetable broth, and dried thyme. Bring to a boil, then reduce the heat and let simmer for 20 minutes until all vegetables are tender.
04 - Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer in batches to a standard blender and blend until silky.
05 - Return the puréed soup to the pot and stir in the chopped parsley. Season with salt and freshly ground black pepper to taste. Heat through if needed.
06 - Ladle into bowls and garnish with a swirl of crème fraîche and extra parsley if desired. Serve alongside croutons or crusty bread.

# Expert Tips:

01 -
  • You probably have almost everything you need already sitting in your kitchen right now.
  • The color alone is worth making it, a vivid green that makes any table look intentional and beautiful.
  • It freezes beautifully, so you can double the batch and thank yourself on a busy night next week.
02 -
  • If you blend hot soup in a standard blender, never fill it more than halfway and hold the lid down with a towel because hot soup expands and can push the lid right off.
  • For an impossibly silky texture, pour the blended soup through a fine mesh strainer before serving.
03 -
  • Let the soup rest for ten minutes off the heat before blending because the flavors settle and deepen in that short wait.
  • Toast your bread or croutons in the same pot with a little oil after you remove the soup for minimal cleanup and maximum flavor.

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