This Spinach and Pea Soup is creamy, velvety, healthy, and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas, and well seasoned with a variety of spices. Plus, it's vegan, gluten-free, and nutritious.
The best part? It's a quick and easy one pot recipe that's ready in under 30 minutes — perfect for busy weeknights or lazy cooking days when you don't feel like spending a lot of time in the kitchen. It also stores well and is freezer-friendly, so you can make this well in advance and enjoy it for months to come.
Why You'll Love this Spinach and Pea Soup
- It's healthy and nutrient dense. This spinach and green pea soup is packed with green goodness. I mean isn't it obvious? The two main ingredients are spinach and green peas. Spinach is a great source of iron, folic acid, vitamin K, and vitamin C. While, green peas are also bursting with B vitamins, a variety of minerals, and protein.
- Loaded with flavor. This soup is packed with veggies, greens, coconut milk, and seasoning — and these ingredients were made for each other. The curry and chili powder provide a little kick which livens up the subtle flavours of the peas and spinach, while the coconut milk provides a rich, smooth contrast to the hearty veggies.
- It's quick and easy to make. For a recipe that is packed with so much flavour, you will be surprised at how easy it is to make. It is one of the easiest soups you can make. It's a one pot recipe that takes under 20 minutes to cook. And, you do not even have to defrost any peas first.
- Serve it hot or cold. This is one of those soups that is cozy and comforting warm but it also refreshing and surprisingly good cold.
Ingredient Notes
To make this easy Spinach and Pea Soup, you will need the following ingredients (full measurements in recipe card below):
- coconut oil - you can also substitute with any vegetable oil that you have on hand.
- onion
- garlic
- green peas - feel free to use fresh green peas or frozen ones. You don't need to thaw them first, you can just throw them directly into the soup.
- baby spinach
- cilantro
- coconut milk - this is what makes the soup so lush and creamy but keeps it vegan too.
- vegetable stock - use vegetable stock to keep the recipe vegan, or substitute with chicken stock if you don't have any dietary restrictions.
- seasoning - a flavorful combination of paprika, curry powder, chili powder (adjust this to your level of spiciness), salt, and pepper.
- garnish - feel free to garnish the soup with a drizzle of coconut milk, some green peas, and/or baby spinach leaves. It's totally optional but looks great when serving.
You will also need measuring cups and spoons, a large saucepan, and an immersion blender or food processor / blender.
How to Make the Best Spinach and Pea Soup
- Sauté aromatics. Heat coconut oil in a large saucepan over a medium heat. Add chopped onion and garlic, and sauté until soft and translucent, about 2-3 minutes. Then, add green peas and cook for another 2-3 minutes.
- Add liquids and simmer. Add coconut milk and stock. Bring the soup to a simmer, and simmer for 10 minutes.
- Add greens. Remove the soup from heat and add spinach and cilantro.
- Puree. Use an immersion blender to puree the soup until smooth and creamy. You can also transfer the soup to a food processor or blender and puree, then transfer the soup back into the pot.
- Season. Stir in paprika, curry, and chilli powder. Season to taste with salt and pepper.
How to Serve
Serve this healthy spinach and green pea soup with a swirl of coconut milk, some spinach leaves and a few green peas. You can even add more chilli powder for more of a kick.
I like to serve this green soup for lunch with a salad and a sandwich or bread for dipping. It is also an excellent choice as a first course at dinner alongside your favorite mains. Some of my favorite dishes to pair pea soup with are:
- Garlic Breadsticks
- Sweet Kale Salad
- Vegan Hummus Wrap
- Garlic Naan Bread
- Buckwheat Salad
- Pita Grilled Cheese
Recipe Tips and Tricks
- How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
- How to store: Spinach and green pea soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
- How to freeze: This soup also freezes very well. Allow the soup to cool to room temperature, then store in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
- How to reheat: Reheat spinach soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
More Soup Recipes
- 60 Best Soup Recipes
- Split Pea Soup
- Creamless Cream of Asparagus Soup
- Artichoke Soup
- Roasted Carrot and Ginger Soup
- Broccoli Cheese Soup
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Recipe
Spinach and Pea Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Spinach and Pea Soup is creamy, velvety, healthy and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, roughly chopped
- 3-4 cloves of garlic, minced
- 2 cups green peas, fresh or frozen
- 1 ⅓ cup coconut milk
- 2 cups vegetable or chicken stock
- 4 cups baby spinach
- 1 cup fresh cilantro, chopped
- 1 teaspoon paprika
- 1 teaspoon curry powder
- ¼ teaspoon chili powder (or more to taste)
- salt and pepper (to taste)
For the garnish (optional):
- 1-2 tablespoons coconut milk
- 1 tablespoon green peas
- baby spinach leaves
Instructions
- Heat coconut oil in a large saucepan over a medium heat. Add chopped onion and garlic, and sauté until soft and translucent, about 2-3 minutes. Add green peas and cook for another 2-3 minutes.
- Add coconut milk and stock. Bring the soup to a simmer, and simmer for 10 minutes.
- Remove the soup from heat and add spinach and cilantro.
- Use an immersion blender to puree the soup until smooth and creamy. You can also transfer the soup to a food processor or blender and puree, then transfer the soup back into the pot.
- Season with paprika, curry, and chilli powder. Season to taste with salt and pepper.
- Divide the soup between four serving bowls. Top up with a swirl of coconut milk, some spinach leaves and a few green peas. You can even add more chilli powder for a bit of a kick. Serve warm.
Notes
How to change the consistency: To thin out the consistency of the soup, add more stock. To thicken it, continue to simmer until you reduce the soup to your desired consistency, or add about 1 cup less stock.
How to store: Spinach and green pea soup keeps for up to 4 days in the refrigerator. Store covered in the pot or in an airtight container.
How to freeze: This soup also freezes very well. Allow the soup to cool to room temperature, then store in an airtight container or freezer bag for up to 3 months. To serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
How to reheat: Reheat spinach soup on the stovetop over medium-low heat until warmed through. You may have to add a splash of water to thin out the soup if it has thickened up too much when stored.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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henry topham says
lovely tasty soup, perhaps a little thick after first helping so added a further 300ml of water. Froze the remainder and look forward to eating again. For once i stayed true to the recipe as had plenty of flavour.
Terri Nicole says
This is my new staple soup. I can make it in 5 minutes in my vitamix and using onion and garlic powders. Great flavors!
leah@everykidinsights.com says
This looks amazing. I make a similar soup with zucchini instead of spinach, but I'm sure the addition of these amazing spices will completely rev it up!