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Easy Fresh Green Peas Soup Recipe

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I love to share easy recipes inspired by home-made meals. I learned in my mother's kitchen. Cooking begins at home.

Green peas soup is one of the most common, universal, plant-based food with so many variations around the world.

I will share my variation shortly. First, it's important to know some basic facts about green peas.

Also known as garden peas, green peas are spherical soft seeds that come from pods.

Green peas are nutritious legumes containing vitamins, proteins, fiber, and antioxidants. Hence, they can boost your heart health and protect you from diseases like cancer.

Most people refer to green peas as a vegetable. Maybe it's because they are green or there is some science behind it. As for me, I've always seen them as legumes because they are seeds. Also, my mother and teachers always said green peas contain a lot of proteins.


Fresh green pea soup is delicious and beneficial to your body.

However, green peas may have negative effects on some people such as bloating.

But you don't have to give up eating peas. This recipe contains ingredients that help to combat bloating and alleviate gas.

Turmeric and ginger can help reduce the effect of uncomfortable digestive symptoms. I prefer to use the fresh variations of these roots. Still, you may use the powdered forms of these ingredients.

Aside from alleviating symptoms for people who have a bloating problem with peas, turmeric adds color to the food.

I love the end result of this green pea soup. It is so colorful and tasty.

The mix of orange, green, cream, and red of fresh green pea soup is appealing to the eye. The combined taste of potatoes and peas dominate the soup. The turmeric, carrots, and tomatoes give the soup a rich color.

Check out the easy green pea soup recipe below and let me know if you have a similar or different opinion.

In this recipe, I used fresh green peas. They came straight from the farm and were shelled immediately from the pods.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

4 servings


  • 1 cup fresh green peas, shelled
  • 1 cup potatoes, cut into small cubes
  • 1/2 cup carrots, grated or chopped
  • 1 red onion medium-sized bulb, sliced rings
  • 2 tomatoes, sliced rings
  • 1/2 teaspoon fresh garlic (or garlic powder), crashed
  • 1/2 teaspoon fresh ginger (or ginger powder), crashed
  • 1 teaspoon fresh turmeric (or turmeric powder), crashed
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 cup parlsey leaves, optional
  • 4 tablespoons cooking oil
Scroll to Continue

I crash the garlic and ginger together.


  1. Put the fresh peas in a pan and add two teaspoonfuls of oil to the pan.
  2. Keep stirring until the oil covers all seeds. Let them cook until the color of the peas changes to a darker shade of green.
  3. Fry the peas in the oil for 10 minutes. By now you should see some tinges of brown on the seeds.
  4. Place the peas aside.
  5. Add 2 teaspoons of oil to the pan. Add the onions. saute them for 5 minutes on medium heat.
  6. Add potatoes cubes and mix well with the onions and oil.
  7. Add carrots and mix well. Cover the pan and let cook for 10 minutes. Stir at intervals of 3 minutes so the potatoes don't stick to the pan.
  8. Add the tomatoes, garlic, ginger, and turmeric and mix. This is when you can add the cayenne pepper or capsicum if you have them in your ingredients.
  9. Let the mixture cook for around 5 minutes until the tomatoes are soft.
  10. Add the peas and 1 teaspoon of salt. Mix it well and let it cook for 5 minutes.
  11. Pour 1 cup of hot water into the mixture.
  12. Stir for a minute or so, then cover the pan and let it boil for 10 minutes.
  13. If you have fresh parsley leaves, you can add them to the soup after it's done.
  14. Serve with dishes like rice, pasta, parathas, or chapatis.

Note: Since the peas were fresh from the farm and recently shelled, I had to wash them first to rinse off some remnants of the pods and other dirt.

Stir fry the fresh peas first, and then place them aside

Keep stirring until the oil covers all seeds. Let them cook until the color of the peas changes to a darker shade of green with tinges of brown.

Keep stirring until the oil covers all seeds. Let them cook until the color of the peas changes to a darker shade of green with tinges of brown.

I love to fry the fresh green peas in oil first because it strengthens the taste and scent. My tastebuds find them sweeter this way. However, you may also skip this step and add the fresh peas later.

Add the tomatoes, garlic, ginger, and turmeric.

Add the tomatoes, garlic, ginger, and turmeric.

This is how it looks before you add the water to the mixture.

This is how it looks before you add the water to the mixture.

I prefer to add the salt after the potatoes are tender.

After adding water to the green peas mixture

After you add the water and bring it to boil, the mix of color is so beautiful.

After you add the water and bring it to boil, the mix of color is so beautiful.

Reader beware this is a homemade recipe. So, I call it peas stew or pea soup depending on my current state of mind. I think it's a thin line between calling it stew or soup.

Anyway, this recipe may also be applied to other grains as well. You can replace the green peas with fresh groundnuts, boiled soft beans, lentils, black-eyed peas, or chickpeas.

What's great about green peas is how they become tender quickly. You may need to boil other grains first before cooking them in a similar manner as the fresh green peas in this recipe.


© 2020 Centfie


Centfie (author) from Kenya on October 31, 2020:

Thank you, John Hansen, for your nice comments. I am happy to know you read my stuff. I am a fan of your poems.

And Brenda, thank you very much for reading. Maybe one time I'll dig into the "sounds" in your poems.

BRENDA ARLEDGE from Washington Court House on October 31, 2020:

It looks wonderful. Sometimes the best recipes are those one creates himself.

I read your article about sounds on poetry. I post mostly poetry so I found it interesting.

John Hansen from Gondwana Land on October 30, 2020:

Centfie, this looks and sounds delicious. Thank you for sharing the wonderful recipe.

I read your wonderful articles about Metaphors in Poetry but couldn't comment on them, unfortunately. So, just letting you know here. I loved the poems you selected as examples.

Centfie (author) from Kenya on October 26, 2020:

Thanks Dora

Dora Weithers from The Caribbean on October 21, 2020:

Thanks for this interesting recipe. I intend to t to try it. Thanks also for that little bit on the benefits of turmeric in the soup.

Centfie (author) from Kenya on October 18, 2020:

Hello Ivana, thank you for your kind comment. It's amazing to know that! World's apart... But similar experiences

Ivana Divac from Serbia on October 18, 2020:

Thanks for sharing! My variation is very similar, except for cayenne pepper and parsley. I definitely have to try adding those!

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