Puréed Pea and Herb Soup

Photos by Michael Piazza / Styled by Catrine Kelty

Tender peas are one of the earliest signs of spring. This simple soup lets their sweetness shine, supported by fresh herbs and bright acidity.

Serves 4–6

3 cups vegetable broth
3–4 cups sweet peas, fresh or frozen
¼ cup sliced green onions
½ cup fresh basil
½ cup fresh parsley
¼ cup fresh cilantro
¼ cup fresh dill
zest and juice of 1 lemon
3 tablespoons white wine vinegar
salt
Greek yogurt, for serving (optional)

Combine broth, peas and green onions in a saucepan. Simmer until peas are tender.

Remove from heat and add herbs, lemon zest and juice and vinegar. Purée until smooth using an immersion blender or countertop blender. Season with salt.

Serve warm or chilled, topped with a dollop of Greek yogurt if desired.

This recipe appeared in the Spring 2026 issue as part of a larger story, Spring: Nature’s New Year.