Lemony Pea and Spinach Soup

I used wine instead of vermouth and then added the juice of a whole lemon. After a taste I felt it definitely needed that acid so I'm happy with the result! I didn't have pasta so I did some wild rice and I love the thickness that brings to the soup. This is a great way to get so many veggies in one meal!

I didn’t have baby spinach so I used frozen spinach. It worked out fine. I used the Vitamix for pureeing. I used spring onions instead of chives. The next day it was still fresh as can be. I fried up pumpkin seeds, coriander, red pepper flakes and almond slivers. All in a bit of canola oil, mixed Garam massala and some sugar and salt. So the soup was decorated with parsley, lemon zest, spring onion,seed mix and crème fraîche. It needed contrasting flavors. It worked out beautifully.

Wow! This was one of the tastiest recipes I’ve ever made. Who knew that a soup that is so healthy and so quick to make could be so satisfying? Great the way it is written but I found a couple of additions that were a slight improvement IMHO. I added a half avocado chopped up and 1/4c fresh mint. I think the avocado gives the soup a great mouthfeel when blended with the other ingredients. Enjoy!

Used what I had: 4 fat spring onions, 4 cloves garlic, 6 stalks chopped celery, a pound of frozen peas, 2 chopped zucchini, green veg broth, and an entire bunch of finely chopped dill, salt & pepper. Added a couple tablespoons of miso and juice of whole lemon after cooking/before blending. This was delicious! Will not wait until frig needs cleaning to make this soup again :-)

Easy, fresh, and really delicious. I made a few swaps based on what I had in my fridge (fennel for celery, dill for parsley), and bulked up the last of my spinach with a few handfuls of arugula. It all made for a light and very springy soup.

A lovely, fresh and healthy pea soup - a great take on what is often a tad lacklustre. Super easy and took about 40 mins in total. I used white wine and omitted the pasta at the end and instead served with Ali Slagle's Garlic Bread (https://cooking.nytimes.com/recipes/1019684-garlic-bread?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=2). What a wonderful dinner, highly recommend!

Made this soup and was absolutely wonderful when eaten immediately after making. I had leftovers for the next day and it was awful. I tried adding more seasoning and some brown rice, but it has a bad smell and sour taste. Don’t know what to do to salvage the leftovers.

I used garlic infused olive oil to cook, added a few red pepper flakes and only had frozen spinach so doubled up on parsley for freshness (which I love) and it was very good. Immersion blender worked well. The leeks are stars here.

Great recipe, so easy. I added lemon juice and cayenne at the end, and dolloped with yogurt. Thanks.

Delicious!! Season well with salt and pepper and use a flavorful broth (I used Better Than Bouillon Chicken Base) and this soup is not by any means bland! I inadvertently tossed the green parts of my leeks so I added in some additional scallions I had wasting away in the fridge to pad the leeks a bit - worked perfectly! I do recommend using a blender to puree - I tried with my immersion blender and it just didn't get it smooth enough. Re-blended in my blender and the texture was perfect!

Wow! This rocked!! I cut the recipe in half. I did add half a lemon's juice and a tablespoon of miso. I did not add any pasta or rice. Served with saltine crackers and an albarino. Divine meal!! Will make again.

Didn't have celery but use some onion instead. Had the greens of organic radishes that were still looking good, so added those. Used white wine, not as much broth then followed the recipe. Very good and easy!

This one's a keeper! Substitutions I made based on what I had: no parsley, added juice of half a lemon, used white wine in place of vermouth, sour cream in place of creme fraiche. Came out fresh and vibrant!

One of my new favorite recipes. Added lots more salt, lemon, and approx 2 cups of freshly grated Parm to the mixture while using the immersion blender (just my personal preference). Paired so nicely with a gorgeous Chenin Blanc, and a fresh baguette with radishes and butter with Maldon salt. Wonderfully easy to make and adapt to your taste.

Closest thing I've ever had to a salad in soup form (in a good way). I made this without any of the pasta or garnishes, except the lemon zest (per Alexa's note), and it was still delicious. Seems like a great way to clear out any wilted greens or herbs in the bottom of your fridge, too. I added a handful of basil which was wonderful. I think mint would be good as well. Alternatively, I might even add a parmesan rind next time for an extra savory kick.