Pea Shoot Soup Recipe With Cream

This has to be one of the simplest, most nutritious soup recipes you can make! And if you grow your own pea shoots, it’s also a really budget-friendly dish! Fresh pea shoots are cooked gently with garlic and shallots and blended into a smooth, creamy soup. So flavorful and full of nutrients!

Pea shoots are usually abundant in spring and summer, but you can easily grow your own pea shoots all year round! Your local farmer’s market or grocery store may also stock pea shoots if they are in season. 

Their bright green color has made them popular to include in detox diets. They’re also high in fiber, folic acid, and vitamin C, which are known to support the immune system. 

We are such a huge fan of pea shoots, so we grow them almost all year round. In spring and summer, we plant them outdoors in raised beds. 

The pea leaves also taste great in salads and are really easy to pick!
The whole plant is, in fact, edible, and you can use pea flowers to decorate both sweet and savory dishes. 

Pea Shoot Soup Ingredients

100g Pea Shoots – Shoots can include the leaves and tendrils of the pea sprout. Remove any flowers.

2 Garlic cloves

2 Shallot onions 

500ml / 2 cups Vegetable broth/ chicken stock – For a lighter soup, choose vegetable broth. 

1 Cup of water

50 ml Cream – You can easily substitute with a dairy-free alternative. Coconut milk may overpower the delicate flavor of the pea sprouts. 

Olive oil, butter, or coconut oil for sauteing. 

Salt to season 

Optional to garnish:

Lemon juice

Crème Fraiche

Chives or green onions 

Fresh mint leaves

You will need:

An immersion blender or food processor 

A large saucepan

Method

1.Rinse the pea shoots under running water and strain.

2. Peel and finely dice the shallots and garlic. Melt butter in a large saucepan and saute the onion and garlic over medium heat for 2-3 minutes or until the onions become translucent. 

3. Add the chicken stock, salt, and water and bring to a boil over medium-high heat. 

4. Lower the heat and add the add the pea shoots. Place the lid on the pot and simmer for 5 minutes over low heat until the shoots have wilted and become soft.

Cooking time for the shoots to soften may vary. 

5. Transfer the pea shoots mixture to a food processor and blend until smooth. You can also use an immersion blender. 

Add the cream and season to taste.

How To Serve Pea Shoot Soup

This soup is ideal as a light lunch, served with a crunchy baguette or sourdough bread. Due to its light and mild flavor, it also makes a great starter or side dish.

Serve with a poached egg or small pieces of steamed cod for a more filling meal. 

How To Store This Soup

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat over low heat to preserve the bright green color. 

Variants To Try

Try adding other mild vegetables such as white potato, parsnip, or white turnip to the soup. A  vegetable mixture is a great way to adapt this soup to a main meal and use some veggies from the garden.

The soup may become a little thicker, which in itself is not a problem, but you may like to add a little extra cream, stock, or water.

If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!