Chilled Parsley and Green Pea Soup

What You'll Need

  • high-speed blender
  • small saucepan
  • bowls for serving
  • knob of coconut oil
  • 2 medium onions
  • 4 cloves garlic
  • a couple pinches sea salt
  • 1lb. shelled peas
  • 2 cups flat leaf (Italian) parsley, chopped
  • 1 liter vegetable broth (depending on how fluid you like it)
  • zest of ½ lemon
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cold-pressed olive oil

Parsley and Peas go together like…

Well, you might even say they go together better than peas and carrots, being as they’re both green…

Peas form the creamy body of this soup from My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton, and parsley plays a starring role. It’s the perfect spring soup, sweet and herbaceous, and it goes down easy hot or cool, depending on the weather, or the mood.

If you have the time and inclination, shell the peas fresh. Not only do fresh peas sing so sweetly with their bright color and flavor, but there is something deeply satisfying about shelling peas. It’s a kind of beautiful garden ritual that fosters the connection to the pea plant and the food that is soon to nourish you. We don’t do it much anymore, as a society. We don’t need to. But try shelling them anyway, sometime, especially if you are cooking with friends. You’ll be glad you did. To be sure, this soup is delicious made with frozen peas, too, and so simple if you keep a pound of frozen peas in your freezer.

A fine way to celebrate Spring, however you spoon it.
pea soup ingredients
Serves 4


Roughly chop onions and mince garlic.
chopped garlic
If using fresh peas, shell the peas. Consider saving the pea pods for stock.
shelling peas
In a large stockpot, heat a knob of coconut oil. When melted, add onions and a couple pinches of salt, stir to coat, cook for 5-10 minutes until onions have browned.

Add garlic, stir to coat, cook three minutes.

Add 3 cups of the vegetable broth, (reserving 1 cup for blending).
add vegetable stock
Add the peas.
fresh pea soup
Bring to a simmer and remove from heat.

Chop the parsley roughly, reserving the stems for stock or other uses.

Fold the parsley into the soup.
parsley soup
When the parsley has wilted, transfer the soup to a blender and blend on high until smooth (add extra broth if desired).

Add lemon zest, juice, and olive oil, and blend again. blended soupSeason to taste. Drizzle soup with olive oil before serving, if desired. Serve as is, or let cool slightly, then place in the fridge until fully chilled. Keeps for 3-4 days in the fridge.

pea soup

Over to You

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