Spring Pea Soup

Name: Spring Pea Soup
Yield: Serves 8
Ingredients: 750 ml (25 fl oz) vegetable stock (gluten-free, if necessary); 1 garlic clove, crushed or finely grated (shredded); 1 bunch (around 8) spring onions (scallions), sliced; 1 bunch (around 8) spring onions (scallions), sliced; 1 teaspoon sunflower or vegetable oil; 1 teaspoon sunflower or vegetable oil; Freshly ground black pepper; A few sprigs of fresh herbs, such as parsley and mint, to garnish (optional); A few sprigs of fresh herbs, such as parsley and mint, to garnish (optional); A few sprigs of fresh herbs, such as parsley and mint, to garnish (optional); 150 ml (5 fl oz) natural yogurt or plant-based alternative yogurt; 150 ml (5 fl oz) natural yogurt or plant-based alternative yogurt; 500 g (1 lb 2 oz) frozen peas, plus an extra handful of peas to garnish, defrosted according to the packet instructions; 500 g (1 lb 2 oz) frozen peas, plus an extra handful of peas to garnish, defrosted according to the packet instructions

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Cold soups are perfect for when the weather heats up – they’re refreshing and cooling. Frozen peas help cool down the dish quicker and their sweetness is great in the sun. This one uses ingredients often found lying around in the kitchen, so you can make it last minute if you’ve got friends round or just fancy a little something in the sunshine.

Ingredients

Spring
Gluten-free
Vegan
Soup

Ingredients

Method