Go Back
+ servings

Bright Green Spinach and Pea Soup

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.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 8 servings
Calories 61 kcal
Author Deborah Madison


  • 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 Sprigs chopped
  • 1 large bunch Spinach stems removed
  • 1 cup Peas fresh or frozen
  • 3/4 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 1/2 cup water. Cover and simmer for 5 minutes.
  2. Add 5 1/2 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 1/2 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.