Fresh Spring Pea Soup

This light and flavorful soup showcases fresh peas that are at their peak right now. An assortment of herbs brightens the soup and turns it into a complex and delicious light lunch or appetizer for dinner.

Ingredients (for 4 lunch servings or 6 appetizer portions)

• 3 cups fresh peas (can substitute frozen)
• 2 tablespoons olive oil or butter
• 1 leek, thinly sliced (white and light green part only)
• 4 cloves garlic, minced
• 5 cups vegetable or chicken broth
• 1 1/2 cups packed fresh herbs, finely chopped (mix of parsley, mint, and basil works well), reserve 2 tablespoons for serving
• 1 cup fresh spinach, chopped
• Juice of 1 large lemon, along with ½ teaspoon of zest
• Salt and black pepper, to taste

Instructions

1. Heat olive oil or butter in a large pot over medium heat.
2. Add leek and cook 4–5 minutes, until soft but not browned.
3. Add garlic and cook 30 seconds. Add peas and broth.
4. Bring to a gentle simmer and cook 3–5 minutes, or until peas are tender and bright green.
5. Remove from heat. Add herbs, spinach, and lemon juice and zest.
6. Blend until smooth using an immersion blender or regular blender. Taste and add salt and pepper.
7. Serve with a dollop of plain Greek yogurt and garnish with reserved chopped herbs.

This article first appeared in the May 2026 edition of the HealthPerks newsletter.