Healthy choices with a bit of indulgence - that's what we all need! We present one of our favourite soups - Pea Soup with Feta. Simple ingredients shine: olive oil, garlic, onions, frozen green peas, veggie stock, and a dollop of creme fraiche for richness. Top it off with crispy croutons, crumbled feta, and fresh pea shoots for a flavour-packed bowl!
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Love cooking with frozen peas? We have some more versatile ideas for you to try! Some of our favourite recipes include the Pea and Broccoli Soup and Pasta e Piselli!
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Recipe Highlights
- Did you miss the short season when fresh peas are available? This soup is made with frozen peas, hence available any time of year!
- Love quick clean eating recipes? This is one of our favourite 30-minute meals for summer lunch!
- Perfect for veggies on high protein diet!
- Easy to make in one large pot, and you can use a heat-proof food processor, stick blender (hand blender) or liquidiser to blend the soup, just like our Broccoli and Blue Cheese Soup!
Ingredients and Substitutes
Here are all the main main ingredients and garnishes that you will need:
- olive oil: or vegetable or avocado oil.
- garlic cloves: may be replaced with garlic powder, if that's what you have.
- small brown onion: replace it with shallots or half of a white onion.
- frozen garden peas: no need to thaw. Have lots of peas? Try our Minted Mushy Peas next!
- vegetable stock: we sed ¼ of a stock cube. Chicken stock (or chicken broth) will work well too.
- creme fraiche: or full-fat sour cream. You can also use cream.
- bread: cubed for croutons, or you can skip the croutons and serve this pea and feta soup with toasted slices of bread.
- feta: crumbled.
- small handful of pea shoots, for garnish.
Find the quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Additions and Variations
- Add a small handful of fresh mint leaves to the soup just before blending, and garnish the soup with lemon zest! A great option for summer! Or follow our Pea & Mint Soup Recipe instead.
- If you don't have pea shoots, garnish the soup with thinly sliced spring onions and chilli flakes.
- Small cubes of crispy bacon are a great addition to this pea and feta soup!
Step-By-Step Method
1. Heat a splash of olive oil in a large pan. Add the chopped onion and garlic and saute for 3-4 minutes over low-medium heat, until slightly softened.
2. Add the frozen peas and stock. Bring everything to a boil, then simmer on low heat for 8-10 minutes.
3. In the meantime, arrange the bread cubes on a small baking tray, drizzle with the rest of the olive oil and season with salt and black pepper. Place the bread under the grill or in a preheated oven, until crispy and lightly browned.
3. Tip the soup into a liquidiser alongside creme fraiche (or use an immersion blender) and blend into a smooth soup. If it is too thick, add a splash of water.
4. Pour the soup into a bowl, add the croutons, and crumbled feta and garnish with pea shoots. Enjoy!
COOKING TIP: Whatever you do, do not overcook the peas. Overcooked peas will lose their vibrant green colour. You will still have a delicious soup, but without that vibrancy that's inviting you to dig in!
More Summer Soups To Try
If you are looking to do more healthy cooking in the summer month, head straight to the collection of our favourites, including some of the best soup recipes:
Easy Green Pea and Feta Soup
Equipment
- Stick Blender or Liquidiser
Ingredients
- 2 tablespoon olive oil
- 1 garlic clove sliced
- 1 small brown onion finely chopped
- 200 g (1½ cups) frozen garden peas
- 200 ml (¾ cups + 1 tbsp) vegetable stock
- 1 tablespoon creme fraiche or sour cream
- 1 slice bread cubed
- 30 g (2 tablespoon) feta crumbled
- small handful of pea shoots to garnish optional
Instructions
- Heat half of the oil in a pan. Add the onions and garlic and saute for 3-4 minutes over low-medium heat, until slightly softened.
- Add the frozen peas and stock. Bring everything to a boil, then simmer for 8-10 minutes.
- In the meantime, arrange the bread cubes on a small baking tray, drizzle with the rest of the olive oil and season with salt. Place the bread under the grill or in a preheated oven, until crispy and lightly browned.
- Tip the soup into a liquidiser alongside creme fraiche (or use a stick blender) and blend into a smooth soup.
- Pour the soup into a bowl, add the croutons crumbled feta, and garnish with pea shoots. Enjoy!
Video
Nutrition
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