RECIPE 2 minutes

Spring Pea Soup

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Andrea Beaman is a natural foods chef, thyroid expert, and television host dedicated to alternative healing and sustainable living. Try her spring pea soup made with fresh or frozen peas.

Organic, frozen mixed vegetables are good for quick-and-easy stir-fries and soups. While I highly encourage you to prepare fresh food from local and seasonal products, if you don’t have time or access, count on frozen vegetables to help you out in the kitchen.

By Andrea Beaman

Prep Time:
5 min
Cook Time:
15 min

Serves 2-4


  • 1 tablespoon olive oil
    2 large spring onions, white and green parts, diced, or 1 large onion, peeled and diced
    1 (16-ounce) bag frozen green peas or 2 cups fresh green (English) peas, shelled
    1/2 teaspoon dried rosemary
    4 cups vegetable stock or water
    1 teaspoon sea salt
    freshly ground black pepper
    1 or 2 mint leaves, minced


  1. In a large pot, heat oil and sauté onions 1 to 2 minutes. Add green peas, rosemary, stock, and salt. Bring to a boil. Reduce heat to medium-low, cover, and cook for 10 to 15 minutes. Remove vegetables and puree in a food processor or blender. Return pureed vegetables back to the soup. Add freshly ground black pepper and adjust seasoning to taste. Garnish with mint. 

    Reprinted from Health is Wealth: Make a Delicious Investment in You! © Andrea Beaman 2011.