Fresh Spring Soup with Baby Peas

To add protein, garnish this soup with a few cooked shrimp or a few tablespoons smoked ham, finely chopped.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 cup chopped scallions
  • 2 cloves garlic, peeled and smashed
  • 2 cups baby spinach
  • 1 cup baby arugula
  • ¼ cup olive oil
  • 2 oz. cornstarch
  • 3 cups gluten-free vegetable stock
  • ⅛ tsp. ground allspice
  • 2 tsp. grated lemon zest
  • 1½ cups fresh baby peas or 1 package (10 oz.) frozen peas
  • 1 cup heavy cream
  • 1 tsp. salt
  • ½ tsp. ground black pepper


  • In a stockpot over medium heat, sauté the onions or scallions, garlic, spinach, and arugula in olive oil for 5 minutes, to wilt them.
  • Whisk in the cornstarch and vegetable stock. Stir in the allspice and lemon zest. When smooth, move to a blender and purée.
  • Return the soup to the pot and add the peas. Cook for 5–8 minutes or until tender.
  • Add the cream, salt, and pepper. Serve hot.