This simple pea soup is seasoned with fresh parsley, mint and scallions, then served with garlicky homemade croutons.
I really love soups of all kinds, and when spring rolls around, I have a hard time giving them up. Anyone else feel the same?
It could be well in to the ninety plus degree range in the middle of July, but I’m still all about curling up with a bowl of piping hot brothy deliciousness. It’s just comfort food for me, I guess.
Fortunately, we’re not yet into the super hot days of summer. It’s cool enough on most days that a bowl of soup is still totally acceptable. And as an added bonus, there’s much more fresh produce available than just a few short months ago, when it was really cold. Spring might just be prime soup season.
Why You’ll Love It!
Split pea soup is a favorite of mine in the winter months, but when fresh peas are around, I take full advantage. The flavor is lighter, fresher, and the soup takes on a pretty green hue, especially when you incorporate bunches of fresh herbs, like I did here.
Minted pea soup is a popular dish at this time of year, but since I love the way parsley, mint and scallions work together in Mediterranean dishes, I went and included all three.
A little bit of coconut milk adds some dairy-free creaminess to the soup (which doesn’t end up tasting like coconut at all), and because I’m a big fan of putting toppings on top of my soup, I baked up some fresh garlic croutons too. The croutons are optional, but you shouldn’t skip them in my opinion!
Helpful Tips & Variations
Use fresh peas! You can certainly get away with using frozen peas if you have to, but this soup really shines with fresh ingredients.
Mix up the herbs. I used fresh parsley and mint, which I think are a perfect match for peas. But you can experiment with other combinations such as basil and thyme.
Experiment with the croutons. I used a multigrain bread, but you can also make them with something fancier like sourdough or rye. Try sprinkling with smoked paprika for a new flavor.
Add some spice. If the soup is too mild for your taste, try adding a dash of red chili flakes or some sliced fresh jalapeno for some heat.
Add chickpeas. Try stirring in some chickpeas (after blending), for an extra dose of protein and fiber.
Recipe
Ingredients
For the garlic croutons:
- 4 cups bread cut into 1 inch cubes, I used a multigrain loaf
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- salt to taste
For the soup:
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 3 cups vegetable broth
- 1 cup coconut milk canned, I used full-fat, but light would work too
- 6 cups fresh shelled peas
- ½ cup mint leaves chopped, packed
- ½ cup fresh parsley chopped, packed
- ½ cup scallions chopped
- 2 tablespoons lemon juice
- salt and pepper to taste
Instructions
Make the garlic croutons:
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Preheat your oven’s broiler.
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Place the bread cubes into a medium mixing bowl, drizzle with olive oil, and sprinkle with garlic powder. Arrange them in an even layer on a baking sheet and sprinkle with some salt.
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Place the baking sheet under the broiler and broil until they begin to brown and crisp, about 3-5 minutes, watching closely to avoid burning.
Make the soup:
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Coat the bottom of a large pot with olive oil and place it over medium heat. Add the onion and sauté until it’s soft and translucent, about 5 minutes. Add the garlic and continue to sauté for about 1 minute more, until very fragrant. Stir in the broth, coconut milk, and peas. Raise the heat and bring the mixture to a boil. Lower the heat and allow to simmer just until the peas are tender, about 5 minutes. Remove from heat and stir in the mint, parsley, and scallions.
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Working in batches, transfer the soup to a blender and blend until smooth. Return it to the pot, reheat if needed, and stir in the lemon juice. Season with salt and pepper to taste.
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Ladle into bowls and top with the garlic croutons. Serve.
