Here are all the best peas recipes for using this healthy green veggie! This list of pastas, soups, and salads uses everything from green peas to pea shoots.
Are you a peas lover? Peas have had a troubled reputation: “eat your peas” is a mantra of well-meaning but controlling parents to their children. Why the bad rap? We’re not sure, but these days, peas have a new lease on life. They’re beautifully bright green and taste fresh and sweet. Even better, they’re full of plant-based protein (and one of the best vegetables you can eat).
Here are all the best peas recipes for using this bright green vegetable! From vibrant green vegetable chowder to pasta with peas, feta and dill, there is no shortage of inspiration for cooking with these green orbs. Most use green peas, but we’ve thrown in a split pea recipe and a few for cooking with pea shoots, too. Ready to get cooking?
And now, our best peas recipes!
Peas fun facts
Want to learn more about peas! Here’s a bit more info about these healthy veggies that may convince you to eat more peas recipes:
- They’re part of the legume family, like chickpeas and lentils. But they’re more often eaten as a starchy vegetable (like corn or potatoes).
- They are high in plant-based protein. 1/2 cup of peas has 4 grams of protein. The calorie count is also fairly low: 62 calories for the same amount. (Source)
- Split peas vs green peas: what’s the difference? Split peas are a peeled and dried version of green peas. Of course the most common way to serve split peas is as a soup (here’s our recipe).
- Are fresh peas better in recipes than frozen? Actually according to Epicurious, no! Fresh peas are great for snacking, but frozen hold up better in recipes and have all the same nutrients.
- Should I eat canned peas? There’s often lots of sodium in canned peas, and their texture becomes pretty mushy. So we recommend using frozen!
This vibrant pea soup is bright green and fresh, featuring green peas, potatoes, spinach, chives, and fresh mint. It’s perfect for a cozy meal!
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 large yellow onion, chopped
- Kosher salt
- 3 garlic cloves, minced
- 2 ribs celery, thinly sliced
- 10 small new potatoes, cut into small cubes
- Freshly ground black pepper
- Juice of 1/2 lemon
- 4 cups vegetable broth
- 1 pound fresh or frozen English peas
- 4 cups baby spinach
- 2 to 3 green onions or chives, thinly sliced, for garnish
- Handful mint leaves, chopped (optional)
- Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion, and a few pinches of salt; saute for 5 minutes.
- Add the garlic, celery, potatoes, a pinch of salt, and black pepper to taste, and cook, stirring, for another 5 minutes until fragrant. Add the lemon juice and let it absorb for 1 minute then pour in the vegetable broth or water.
- Bring the liquid to a boil, lower the heat to a simmer, and cook, covered, until the potatoes are tender, 10 to 15 minutes. Add the peas and greens to the soup and stir until the greens wilt.
- Transfer 1 1/2 cups of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Taste and adjust the seasonings as necessary. Serve the soup garnished with chives, fresh mint, and a squeeze of lemon.
Reprinted with permission from Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking by Anya Kassoff.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan
Keywords: Peas Recipes, Pea Soup
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.