5 from 1 vote
Green Peas Soup Recipe with Spinach Goat cheese
Green Peas Soup Recipe with Spinach Goat cheese
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Soup
Cuisine: Italian
Servings: 5
Author: Florentina
  • 1 leek
  • 1 lb green peas fresh or frozen
  • 1 c baby spinach
  • 1 carrot diced
  • 4 c water or vegetable stock
  • 3 oz goat cheese
  • 3 tbsp extra virgin olive oil
  • 3 tbsp chives snipped
  • Edible flowers for garnish optional
  1. Slice and rinse your leeks very well then dry them on a kitchen towel.
  2. In a heavy bottom soup pot add a lug of olive oil. Add the sliced leeks and a pinch of sat. Sauté until wilted then add the carrot. Cook together until the carrot has softened.
  3. Add the green peas to the pot but reserve a few for garnish.
  4. Add the water or vegetable stock to the pot and bring to a gentle simmer. Cook until the peas are warmed through and remove from heat.
  5. Using a hand held immersion blender puree the pea soup to your liking. Stir in the spinach and allow it to wilt from the heat. Puree some more if desired.
  6. Season to your taste with sea salt.
  7. Ladle the pea soup into bowls and tear the goat cheese over the top.
  8. Serve garnished with the chives, edible flowers if available and a nice drizzle of extra virgin olive oil.
Recipe Notes

Ignore the goats cheese and keep this a Vegan green peas soup if you desire.