Spring Pea Soup

May 28, 2021

Spring Pea Soup

A delight for the senses, this soup is an absolute joy to make. Find some fresh sugar snap peas at your local farmer’s market or favorite organic food store.

Adapted from David Tanis, Fresh Pea Soup,  NYT Cooking



  • 2 tablespoon coconut or vegetable oil
  • 2 young  leeks, diced, both white and tender green parts
  • 1 pound sugar snap peas, trimmed, and chopped ( be sure to remove the threads that run their length)
  • 4 cups of veggie broth
  • 4 tablespoons white or chickpea miso
  • 2 thinly sliced scallions
  • Salt and pepper to taste


  1. Heat coconut oil in a heavy saucepan over medium-high heat. Add leek and cook until softened, 5-7 minutes.
  2. Add snap peas to pot and season well with salt and pepper. Add 1 cup water and simmer until peas are soft, about 3 minutes. Add broth and miso and cooking another minute two.  
  3. Purée mixture in a blender.
  4. You can strain the mixture through a fine siever or use as is. Heat gently, adjusting seasonings as needed.
  5. Serve in small bowls garnished with scallions.

Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.

  • This field is for validation purposes and should be left unchanged.

You may also be interested in:

A Farmer’s Market Salad

By Lauren | March 16, 2019

When tender stems of baby broccoli, French breakfast radishes, and gorgeous Russian kale made their appearance last week at the Farmer’s Market, I saw the makings of a perfect spring salad. A big thank you to River Bottom Farms for their commitment to sustainable, organic produce. With ingredients that are this fresh and delicious, all…

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.