Pea Soup with Thyme in 20 Minutes

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If you haven’t noticed I really like soups. In fact, when it comes to recipes I think soups are my specialty. Not only do I love soups for the ease of digestibility, but also because of their complexity of flavor and comforting nature.

There really is nothing better than a bowl of hot soup on a cold day… is there?

Especially for me on a February night when I come home from the barn and can’t feel my extremities. And now with Ava (my daughter) in my life, I think my soups will be serving as my dinner/ baby food.

I find that a lot of people are intimidated by soups and they don’t often go out of their way to make them. That is why I am presenting this soup right in time for the cold weather shift.

It is easy to make and only takes about 25 minutes. You don’t even have to wait for anything to boil! This soup is bright in flavor, starchy, filling and super satisfying when piping hot. It freezes well and lasts 1 week in the refrigerator.

Also note that this pea soup tastes great cold and can also be served in the summer as a refreshing cold soup.

I can’t wait to hear what you think of this one!

20 minute Pea Soup with Thyme

Yield: 6 cups


  • 1 T Butter or coconut oil
  • 2 ½ Cups Leeks, chopped
  • 1 Clove Garlic, chopped
  • 4 ½ Cups Frozen Peas
  • 4 C Water
  • 1 T Fresh Thyme
  • 1 Lemon, juiced
  • ¼ C Coconut Milk, (optional)


  1. 1) In a large pot, melt butter. Sweat the garlic, onion and salt on medium low heat until leaks are translucent (10minutes). Stir often to ensure leaks don’t brown.
  2. 2) Add 4 cups of water and bring to a simmer. Once simmering add the peas and thyme. Cook for another 8-10 minutes or until the peas are tender.
  3. 3) Emulsify in a blender and add one teaspoon of butter while blending to thicken the soup or coconut milk.
  4. ** To preserve color and serve cold as a summer soup transfer to an ice bath after step three and stir in coconut milk and lemon juice.

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