Bright Green Spinach and Pea Soup

Spinach and Pea Soup

This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

Bright Green Spinach and Pea Soup
Recipe Type: Soup
Prep Time: 
Cook Time: 
Total Time: 
Serves/Yield: 8
  • 2 Tablespoons Olive Oil
  • 2 bunches Scallions (including half of the greens), coarsely chopped
  • 1 small Onion, thinly sliced
  • 3 Carrots, thinly sliced
  • 1 Celery Stalk, thinly sliced
  • 1 Tablespoons chopped Marjoram or Basil (or 1 tsp. dried)
  • 10 Parsley Springs, chopped
  • 1 large bunch Spinach, stems removed
  • 1 cup Peas, fresh or frozen
  • ¾ teaspoon Salt
  • Freshly Ground Pepper
  • Lemon Juice, to taste
  1. Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and ½ cup water. Cover and simmer for 5 minutes.
  2. Add 5½ cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
  3. Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
  4. Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
  5. Taste for salt, season with pepper, and stir in at least ½ teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
  6. Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.

Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire).


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Looks good! Kara and I will have to try this one too…