Are you ready to transform ordinary green peas into a spectacular, restaurant-worthy soup that will make your taste buds dance? This Green Pea Soup with Radishes is not just another recipe—it's a flavor explosion that combines the sweet, delicate essence of green peas with the sharp, peppery crunch of radishes. In just 30 minutes, you'll create a stunning dish that looks like it came straight from a gourmet kitchen, impressing your family and guests with minimal effort and maximum flavor!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups green peas (fresh or frozen)
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup radishes, sliced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prepare your ingredients by finely chopping the onion and thinly slicing the radishes. If using frozen peas, allow them to thaw slightly at room temperature.
- Heat olive oil in a medium-sized soup pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add green peas to the pot and stir, cooking for an additional 2-3 minutes to enhance their flavor and warmth.
- Pour vegetable broth into the pot, ensuring all peas and onions are covered. Bring the mixture to a gentle simmer.
- Cook the soup for about 10-12 minutes, allowing the peas to become tender and fully cooked. Stir occasionally to prevent sticking.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer to a standard blender in batches.
- Season the soup with salt and pepper to taste, adjusting seasoning as needed.
- Ladle the soup into serving bowls and garnish with thinly sliced radishes on top for a fresh, peppery crunch.
- Serve immediately while hot, optionally with a drizzle of olive oil or a sprinkle of fresh herbs.
Tips
- Use fresh or high-quality frozen peas for the best flavor and vibrant green color.
- Don't rush the onion sautéing process—letting them become translucent develops a deeper, sweeter base flavor.
- For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.
- If you want a richer soup, substitute part of the vegetable broth with cream or coconut milk.
- The radish garnish is crucial—slice them paper-thin for the best texture and visual appeal.
- For added complexity, try roasting the radishes briefly before garnishing or adding a hint of mint to the soup.
- This soup can be made ahead and reheated, with flavors often improving after resting for a few hours.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
