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Spring Pea Soup

45 Minutes
8 People
Overhead view of a bowl of spring pea soup.


3/4 cup diced onions
3/4 cup diced leeks
1/2 cup chopped scallions
2 Tbsp extra-virgin olive oil
1 tsp minced garlic
2 1/2 cups fresh English peas or frozen peas, thawed
5 cups Vegetable Stock
1/2 cup chopped chives
1 tsp mint
1/2 tsp sea salt
1/4 tsp freshly ground black pepper


  1. In a large saucepan, sauté onions, leeks and scallions in olive oil until onions are translucent. Add garlic and shucked peas and sauté for 2 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.

  2. Add chives and mint and cook 5 minutes. Remove from heat and transfer to a blender container and puree until smooth. Add salt and pepper.


Calories 80
Protein 4g
Sodium 161mg
Carbohydrates 13g
Fat 2g
Fiber 4g
Cholesterol 0mg
Servings 8 (3/4 cup ea.)