Hearty Green Pea & Spinach Soup

This vibrant, nourishing soup is packed with green goodness—sweet peas and earthy spinach make it naturally creamy when blended. It's hearty enough for a meal thanks to potatoes and optional protein boosts, yet light and healthy. Ready in about 35 minutes. Serves 4-6.

Ingredients

• 1 tablespoon olive oil or butter

• 1 medium onion, diced

• 2-3 garlic cloves, minced

• 2 medium potatoes, peeled and diced (for heartiness)

• 4 cups frozen or fresh green peas (no need to thaw frozen)

• 4 cups fresh spinach (or 2 cups frozen, chopped)

• 4-6 cups vegetable or chicken broth (start with 4 for thicker soup)

• Salt and pepper to taste

• Optional add-ins for extra heartiness and flavor:

  • 1 teaspoon ground cumin or curry powder

  • ½ cup heavy cream, coconut milk, or Greek yogurt

  • 1 cup diced ham, cooked bacon, or chickpeas (for protein)

  • Juice of ½ lemon (for brightness)

Instructions

1. Sauté the base: Heat the oil or butter in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the garlic (and cumin/curry if using) and cook for 1 more minute.

2. Add veggies: Toss in the diced potatoes and green peas. Pour in the broth (start with 4 cups). Bring to a boil, then reduce heat and simmer for 12-15 minutes, until potatoes are tender.

3. Add spinach: Stir in the fresh spinach and cook for 2-3 minutes until wilted. (If using frozen, add directly and heat through.)

4. Blend: Use an immersion blender to puree the soup until smooth and creamy. (Or blend in batches in a regular blender.) Leave some chunks if you prefer texture.

5. Finish: Stir in cream/yogurt, lemon juice, and any protein like ham or chickpeas. Season generously with salt and pepper. Simmer 2 more minutes. If too thick, add extra broth.

6. Serve: Ladle into bowls. Top with a dollop of yogurt, croutons, toasted nuts, fresh herbs, or a sprinkle of cheese. Pair with crusty bread or a grilled cheese sandwich for ultimate heartiness!