Pea and Spinach Soup
Some nights, cooking feels like a battle I didn’t sign up for.
That’s why I like this soup— it has a nice lemony flavor, it’s smooth yet light, and it’s the kind you’ll look forward to making as it doesn’t leave a mess.
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📝 Ingredients for this pea and spinach soup
For this recipe, these are the ingredients you’re going to need:
Olive Oil: 2 tablespoons to sauté the aromatics.
Onion: 1 onion, finely chopped.
Garlic Cloves: 2 cloves, minced.
Potatoes: 200 grams, peeled and diced — they add body and a lightly creamy texture.
Oregano, Thyme, Rosemary: 1 teaspoon each of oregano and thyme, and ½ a teaspoon of rosemary.
Frozen Peas: 250 grams — no need to thaw, they cook quickly and stay bright.
Fresh Spinach: 100 grams, stirred in last for a pop of color and freshness.
Water: 4 cups should suffice.
Nutritional Yeast: 2 tablespoons.
Lemon Zest: 1 teaspoon for a lemony touch.
Salt & Pepper: 1 and ½ teaspoons of salt and 1-2 pinches of black pepper — adjusted to taste.
Pumpkin seeds: a handful of pumpkin seeds for a crunch, an optional topping.
I skip heavy creams here; the potatoes and peas naturally thicken the soup while keeping it light. Plus, it keeps the soup pretty healthy. 🙂
👨🏻🍳 How to make this pea and spinach soup
I started by heating olive oil in a pot over medium heat. Once warm, I sautéed the onion and garlic until they were soft and fragrant—about 3 minutes.
Next, I added the diced potatoes, followed by oregano, thyme, and rosemary, and cooked them for 5 minutes, stirring occasionally.
Then, I added the frozen peas and fresh spinach, covering the pot for roughly 10 minutes until the spinach wilted.
After that, I poured in the water and brought everything to a boil before reducing the heat to a gentle simmer. I let it cook, covered, for 25 minutes— just about enough time for the potatoes to soften.
Once the potatoes were tender, I took the pot off the heat and blended the soup until smooth using my immersion blender.
Finally, I stirred in the nutritional yeast, lemon zest, salt, and pepper. The yeast added depth, and the zest brightened everything without being too overpowering. Then I let the soup rest for about 5 minutes.
To serve, I ladled the soup into bowls and topped it with pumpkin seeds and a drizzle of olive oil. The seeds added crunch, and the oil tied it all together.
That was it — a simple, light meal that frankly helps me sleep better.
If you enjoy this soup for its simplicity, you’re sure to love my not “chicken” soup as well, which provides the perfect comfort on those days when we need a bit of warmth.
💬 Questions people ask
Can I make this soup ahead of time?
Yes! It keeps well in the fridge for 3 to 4 days. Just reheat gently and stir before serving.
Can I freeze it?
Yes, it freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Is this soup suitable for a gluten-free diet?
Yes! This soup recipe is gluten-free.
What toppings go well with this soup?
Some great toppings for this soup include pumpkin seeds (which I used here), but sunflower seeds add a nice crunch too. And, of course, you can never go wrong with croutons — my all-time favorite.
Pea and Spinach Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 200 grams potatoes peeled and diced
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp rosemary
- 250 grams frozen peas
- 100 grams fresh spinach
- 4 cups water
- 2 tbsp nutritional yeast
- 1 tsp lemon zest
- 1 ½ tsp salt adjust to taste
- 1-2 pinches ground black pepper
- pumpkin seeds optional
Instructions
- Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft and fragrant, about 3 minutes.
- Add the potatoes, followed by the oregano, thyme, and rosemary. Cook for 5 minutes, stirring occasionally.
- Add the peas and spinach, then cover and cook for 10 minutes until the spinach wilts.
- Pour in the water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 25 minutes.
- Remove from heat and blend the soup until smooth.
- Stir in the nutritional yeast, lemon zest, salt, and pepper. Let the soup rest for 5 minutes.
- Serve in bowls, topped with pumpkin seeds.
Video
Notes
- This soup is fluid and smooth. To adjust the consistency of your soup, just add more or less water. If you want it thicker, use less water; for a lighter consistency, add a bit more.
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