This silky Frozen Pea Soup couldn't be easier to make. Just 7 ingredients and 25 minutes! It's delicious, healthy, and satisfying. Frozen peas add bright flavor and color. Potato makes it creamy without any dairy. Serve hot or cold. (Vegan, Gluten Free).
Saute aromatics: Warm 2 tablespoons extra-virgin olive oil in a large pot over medium-high heat. Add 1 diced yellow onion and saute until translucent, about 3 minutes. Add 3 cloves minced garlic, 1 teaspoon dried thyme, and ½ teaspoon fine sea salt. Cook, stirring continuously, until fragrant, about 1 minute.
Boil: Pour in 6 cups vegetable broth, then stir in 1½ cups grated potato. Cover with the lid slightly ajar and bring to a boil. Boil for about 10 minutes (potato should be soft). Add 2 lbs frozen peas and cook until they're bright green and warmed through, 2 to 3 minutes. Remove from heat. Stir in 4 cups baby spinach (if using), until wilted.
Blend: Carefully use an immersion blender to blend soup until smooth, or use a blender (in batches). Season with Black pepper (to taste) and more salt if needed. Garnish, if desired (see note 3).
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Notes
Vegetable broth: For best results, use a vegan "chicken" broth (such as Better Than Bouillon No Chicken). Or use a delicious vegetable broth instead. (If you're not vegan/vegetarian, you could substitute regular chicken broth).
Potato: We recommend yellow potatoes, such as Yukon Gold. They are thin-skinned, so don't need to be peeled before grating. To get 1.5 cups grated potato, you'll likely need 2 medium yellow potatoes or 1 large. You can substitute with another type of peeled potato if needed (such as Russet or Red potatoes).
Garnish ideas (optional): We often garnish this soup with crispy croutons, a drizzle of olive oil, and a pinch of thyme. You could also swirl in a splash of cream or plain yogurt (vegan if needed). Or, top with crispy Chili Lime Pepitas.
Storage and reheating tips: Refrigerate and enjoy within 3 to 4 days. Reheat on the stove or in the microwave. (Or enjoy this soup cold). A squeeze of fresh lemon juice (acidity) can help "perk up" leftovers and works well with this soup.