Best 10 Sweet Pea Soup Recipes

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Indulge in the vibrant flavors and delicate sweetness of spring with our collection of Sweet Pea Soup recipes. These culinary creations elevate the humble pea to a symphony of flavors, offering a refreshing and nutritious symphony of tastes. Within this article, you'll find a diverse selection of recipes that showcase the versatility of sweet peas, from classic to contemporary, simple to sophisticated. Embark on a culinary journey that celebrates the essence of spring and the delightful flavors of sweet peas. Discover recipes that transform this seasonal ingredient into creamy soups, vibrant salads, and elegant entrees. Prepare to delight your taste buds and nourish your body with the goodness of Sweet Pea Soup.

Here are our top 10 tried and tested recipes!

QUICK SWEET PEA SOUP



Quick Sweet Pea Soup image

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or vegetable oil
1 cup chopped onion
2 (15 ounce) cans Del Monte® Sweet Peas, drained
2 cups baby spinach
4 teaspoons fresh lemon juice
4 teaspoons fresh thyme
3 ½ cups chicken broth, divided
¼ cup heavy cream, sour cream, or plain Greek yogurt
1 tablespoon Garlic croutons

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
  • Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
  • Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g

SWEET POTATO SPLIT PEA SOUP



Sweet Potato Split Pea Soup image

My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.

Provided by Debbwl

Categories     < 4 Hours

Time 1h21m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 cups onions, diced
1 cup celery, diced
1 cup carrot, diced
3 cups sweet potatoes, diced
4 garlic cloves, chopped
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 lb yellow split peas
5 cups vegetable stock
5 cups water
1 tablespoon vegetable bouillon
3 bay leaves

Steps:

  • In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
  • Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
  • Reduce heat to low, cover and simmer 60 minutes.
  • At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM



Pureed Spinach and Sweet Pea Soup with Fresh Mint Cream image

Provided by Reggie Southerland

Categories     appetizer

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 14

2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2 (10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream, recipe follows
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

Steps:

  • Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
  • Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
  • To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
  • In a bowl, using a whisk, combine all ingredients until smooth.

MOOSEWOOD GOLDEN SPLIT PEA AND SWEET POTATO SOUP



Moosewood Golden Split Pea and Sweet Potato Soup image

I wanted to save this before I tried it. It is a bit different from the other Moosewood Golden Split Pea Sweet Potato Soup already posted on Zaar. This came from a January 1992 Bon Appetit article on the Moosewood Restaurant.

Provided by Marysdottir

Categories     Vegetable

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon fresh ginger, minced
2 teaspoons cumin, ground
2 teaspoons coriander, ground
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
7 cups water (or more if needed)
1 large sweet potato, peeled, diced
1 1/2 cups dried yellow split peas
6 tablespoons nonfat yogurt
6 lime slices
chopped fresh cilantro (to garnish)

Steps:

  • Heat oil in large saucepan over medium high heat. Add onion and jalapeno and saute until tender, about 3 minutes.
  • Stir in ginger and next 4 ingredients and cook 1 minute.
  • Mix in 7 cups water, sweet potatoes and split peas.
  • Bring to a boil, reduce heat to medium low, cover and simmer about 1.5 hours until potatoes and peas are very tender.
  • Whisk soup vigorously for a smoother texture and thin with additional water if needed.
  • Season with salt and pepper.
  • Top each serving with a tablespoon of yogurt, a lime slice and some cilantro to serve.

Nutrition Facts : Calories 227.6, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.3, Sodium 41.6, Carbohydrate 37.8, Fiber 13.8, Sugar 6.9, Protein 13.7

CHILLED MINTED SWEET PEA SOUP



Chilled Minted Sweet Pea Soup image

Enjoy this chilled minted soup made using sweet peas - perfect for a side.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h40m

Yield 8

Number Of Ingredients 10

1 tablespoon butter or margarine
1/3 cup sliced green onions
2 boxes (9 oz each) frozen baby sweet peas
1 1/4 cups vegetable broth (from 14-oz can)
1 cup buttermilk
1/4 cup chopped fresh mint leaves
1/4 teaspoon salt
Crème fraîche or sour cream, if desired
Fresh mint leaves, if desired
Additional freshly ground pepper, if desired

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Cook onions in butter, stirring frequently, until tender. Add peas and broth; heat to simmering. Cook 10 minutes, stirring occasionally. Remove from heat; cool 20 minutes.
  • In blender, place pea mixture, buttermilk, chopped mint and salt. Cover; blend on medium-high speed about 1 minute, stopping frequently to scrape sides, until smooth. Pour into large bowl. Cover; refrigerate about 1 hour or until well chilled. Garnish individual servings with crème fraîche, mint leaves and pepper.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg

MINTED SWEET PEA AND SPINACH SOUP



Minted Sweet Pea and Spinach Soup image

This rich, elegant soup is a perfect beginning for an important dinner. Try to use fresh mint! English and also French recipe.

Provided by Sharon123

Categories     European

Time 1h5m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 8

4 tablespoons sweet butter
2 cups finely chopped yellow onions
10 ounces frozen chopped spinach, defrosted
3 cups chicken stock (or vegetable stock)
10 ounces frozen peas, defrosted
1/2 bunch of fresh mint
1 cup heavy cream
salt & freshly ground black pepper, to taste

Steps:

  • Melt the butter in a pot.
  • Add the chopped onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
  • Meanwhile, drain the spinach and squeeze out excess liquid.
  • Pour the stock into the pot, stir in the peas and spinach, and bring to a boil.
  • Reduce heat and simmer, partially covered, until peas are tender, about 20 minutes.
  • Pull the mint leaves from their stems; there should be 2 cups loosely packed leaves.
  • Rinse thoroughly and pat dry.
  • When peas are tender, add mint to the pot, cover, and simmer for another 5 minutes.
  • Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with the medium disc (or just use the handy dandy blender).
  • Add 1 cup of the cooking stock and process until smooth.
  • Return pureed soup to the pot.
  • Add the heavy cream and additional cooking liquid, aboout 1 cup, until the soup is of the desired consistency.
  • Season to taste with salt and pepper, simmer briefly to heat through, and serve immediately.

SWEET PEA SOUP WITH COCONUT AND GINGER



Sweet Pea Soup with Coconut and Ginger image

Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons canola oil
1 small yellow onion, finely diced
2 tablespoons minced ginger
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more as needed
2 cups water
One 13.5-ounce can full-fat unsweetened coconut milk
One 10-ounce package frozen peas
Small handful of cilantro leaves, for serving (optional)

Steps:

  • Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).

SWEET SPLIT PEA SOUP



Sweet Split Pea Soup image

This is a meatless version of one of my split pea soups. Made thicker, it can be used as a sweet accompaniment to a plate of Basmati rice and assorted Indian breads.

Provided by NEHAIGHT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 9h20m

Yield 8

Number Of Ingredients 9

1 pound green split peas
2 (14.5 ounce) cans beef broth
1 head roasted garlic, mashed into a paste
1 cup grated carrot
1 large onion, grated
1 ½ tablespoons curry powder
½ teaspoon ground cloves
2 tablespoons hoisin sauce
½ teaspoon salt and pepper to taste

Steps:

  • Soak peas overnight in ample water. Drain before using in the recipe.
  • Pour peas and beef broth into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until peas begin to soften, about 30 to 45 minutes. Stir in roasted garlic, carrot, onion, curry powder, clove, and hoisin sauce. Simmer covered, stirring occasionally for an additional 30 to 45 minutes, adding water as needed while it cooks. Season to taste with salt and pepper.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 42.2 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 15.9 g, Protein 16.1 g, SaturatedFat 0.3 g, Sodium 561.7 mg, Sugar 7.2 g

SPLIT PEA AND SWEET POTATO SOUP



SPLIT PEA AND SWEET POTATO SOUP image

Categories     Soup/Stew     Bean     Potato     Low Fat     Quick & Easy     Low Cal     Wheat/Gluten-Free     Winter     Healthy     Vegan

Yield 4

Number Of Ingredients 12

1 cup yellow split peas
4 cups vegetable broth
1 medium sweet potato, peeled and cut into 1/2-inch slices
7 whole green cardamom pods
1 tbsp ghee (clarified butter) or canola oil
1 medium yellow onion, chopped
1 tsp garam masala
1/2 tsp ground cumin
Lemon juice
Cayenne pepper
1/8 tsp fine sea salt
Ground black pepper, to taste

Steps:

  • Stovetop method: Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook 5 minutes more. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper to taste. Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne and pepper.

SMOKY SWEET PEA SOUP



Smoky Sweet Pea Soup image

This soup is so fragrant and yummy! Chipotle chili adds a delicious smoky flavor, but the soup is mild in spice. This is my favorite soup; it is so easy to make, you must give it a try!

Provided by Chelsea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 large basil leaves, chopped
2 sun-dried tomatoes packed in oil, drained and chopped
4 cups water
1 dried chipotle chili pepper
1 bay leaf
2 cups sweet peas
1 tablespoon vegetable bouillon
1 tablespoon red wine vinegar
½ cup shredded Gruyere cheese
1 pinch freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
  • Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 13.2 g, Cholesterol 18.2 mg, Fat 9 g, Fiber 3.7 g, Protein 8.5 g, SaturatedFat 3.6 g, Sodium 223.8 mg, Sugar 6 g

Tips:

  • Choose fresh, tender sweet peas for the best flavor. If using frozen peas, thaw them completely before using.
  • Use a vegetable broth or stock that is low in sodium, or make your own. This will help you control the amount of salt in the soup.
  • Add vegetables that you enjoy. Some good options include carrots, celery, onions, and potatoes.
  • Season the soup to taste with salt, pepper, and herbs. Fresh thyme, rosemary, or mint are all good choices.
  • Serve the soup with a dollop of sour cream, yogurt, or croutons.

Conclusion:

Sweet pea soup is a delicious, healthy, and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover peas. With a few simple ingredients and a little time, you can create a flavorful and satisfying soup that the whole family will enjoy.

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