We’re in the mood for Spring. This vibrant sweet soup tasted great on a cold but clear day. We are looking forward to making it with peas and spinach fresh from the garden, but that will be a while yet.

Minty Pea and Spinach Soup - Click here to license this image

Serving Size: 4


  • 3 cups frozen peas
  • 1 small package frozen spinach
  • 2 shallots
  • 1 vegetable bouillon cube
  • 2 cups water
  • 3 Tbs. nutritional yeast flakes
  • Fresh basil leaves
  • fresh mint leaves
  • salt and pepper to taste


  1. Place the peas and spinach in a large pot. (reserve a couple of peas as garnish)
  2. Add the water and vegetable bouillon cube and bring to a boil.
  3. While the sop is cooking, peel the shallots, chop finely and add to the soup.
  4. Pick the leaves from the basil and mint springs and also add to the soup.
  5. Add the nutritional yeast.
  6. When the soup has come to a boil, remove from the heat and puree it.
  7. We wanted a thick and chunky soup, so I did not puree it for long. If you want it very smooth then puree for longer.
  8. Taste the soup and add salt ad pepper or other flavorings as desired. We really enjoyed the soup just as it was, slightly sweet and minty.


If you would like a creamier soup, you can add soy cream after you have pureed the soup.