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Parsley & Pea Soup

Active Time: 30 minutes / Cook Time: 20 minutes

Makes 6 servings

parsley and pea soup.jpg


  1. Heat the oil or ghee in a stockpot over medium-low heat. Sauté onions until soft and translucent, about 4-6 minutes. Stir in garlic; cook one minute.
  2. Add broth, bring to a simmer.
  3. Add peas and parsley, stir just to wilt parsley and turn off the heat. Stir in the lemon zest.
  4. Use an immersion blender or transfer half of the soup (Careful! It’s hot!) to a blender, remove the center of the lid, cover with a kitchen towel, and process until smooth. Add to a bowl and repeat with the other half of the soup. Stir in the lemon juice and salt. Drizzle with olive oil, if using.
  5. Let cool completely. Store 4 servings in separate containers in the fridge, and 2 servings in separate containers in the freezer for lunch on Days 1, 3, and 7.
  6. This soup is delicious cold, warm, or at room temperature.


  • 2 tablespoons coconut oil or ghee
  • 1 medium onion, chopped (1- 1 ½ cups)
  • 2 garlic cloves, minced
  • 5-6 cups vegetable broth, depending on desired consistency
  • 20 oz. green peas, fresh or frozen
  • 2 cups slightly packed parsley leaves (smaller, more tender stems are fine, but avoid the thicker ones)
  • Zest and juice of a lemon
  • ½ teaspoon fine sea salt
  • Extra-virgin olive oil, for drizzling (optional)