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This pea soup is full of healthy prebiotics, fresh spring veggies, tons of flavor, and plenty of nourishment. A perfect gluten free soup to SPRING CLEAN your diet and keep your gut healthy! Make it cold or warm, both are divine. Vegan option.
If you love spring vegetables, this spring pea soup will become the perfect nourishing, refreshing spring meal for you.
Pea soup recipe ingredients
You just need a few simple, fresh (or frozne/canned) ingredients to make this cold soup recipe. Actually, you can enjoy the soup warm as well, but I prefer it chilled. Here’s what you’ll need:
- PEAS – Frozen or fresh peas; both work just fine. In addition to their bright green color, they also bring along some powerful nutrients.
Peas are good source of:
- Protein
- Dietary fiber
- Vitamins A, C, and K
- Folate
- Iron
- ARTICHOKE HEARTS (fresh or canned)
This ingredient is fat free and low in calories, so they’re great for snacking. I like to use them to make Warm Mediterranean Spinach Artichoke Hummus Dip. Just like peas, artichokes are also a good source of fiber and folate.
- AVOCADO
Best known for its delicious taste and creamy texture, avocados are a great source of healthy omega 3 fats. They’re fantastic to use in everything from avocado toast to guacamole, and even desserts like chocolate avocado mousse.
- GREEK YOGURT or COCONUT CREAM
Yogurt is high in protein and full of vitamins and minerals. Depending on the strain of bacteria, yogurt may also contain probiotics. If you are dairy intolerant, you can use coconut cream or coconut yogurt. In traditional cuisines, thick coconut milk/cream is used in desserts and thick sauces. It’s high in fat but this fat is mainly from MCT, which is great for the metabolism!
Peas, avocado, and artichoke hearts?? Sounds good together, but what makes this combo special?
The importance of combining these fiber filled foods together into a creamy pea soup is that they are all PREBIOTICS.
Prebiotics – FIBER rich carbohydrates/sugars that nourish good bacteria to help it to grow. This “feeding” action helps build a healthy microbiome in your gut. As a result, it can help BOOST your immune system, protecting the gut against unwanted toxins from food or the environment.
Remember all that talk about resistant starches? Yes, those are prebiotics!
Prebiotics are fermented (when digested) into short-chain fatty acids, which can then supply energy (fuel) for the cells that line your gut wall.
So in a sense, this fiber rich food is fueling more food to keep our digestive system healthy and nourished. See, food is medicine. Spring produce such as green peas, avocado, and artichokes are some of the best nutrient dense sources of prebiotic fiber.
And the fact that this soup recipe is first cooked then cooled increases the resistant starch (from the prebiotic fiber veggies). Plus, it’s just a healthy and delicious addition to your diet. But we all know that, right?
Important note about prebiotics
Important note: If you are sensitive to probiotic-rich foods, you might want to adjust slowly to prebiotic foods as well.
If you are suffering from SIBO, then certain prebiotic foods might be a little harder to adjust than others until your gut is healed. But overall prebiotics can do great things for gut health. If you really want dive into more gut health related topics, recipes, tips, etc., then check out my gut health meal plan and my friend Sarah’s Gut Health Website!
How to Make Artichoke Spring Pea Soup!
This raw creamy avocado pea soup with artichoke hearts is not only packed with nourishment, but it’s also super easy to make. All you need is a trusty blender and you’re set
- Prep your ingredients.
- Saute the onion
- Add your water or broth to the pan. Bring to a boil.
- Cook the peas in the liquid with the onion.
- Add in the the artichoke.
- Drain.
- Place in blender or use immersion blender.
- Blend. Add the avocado, yogurt, milk, garlic, and all the things needed to SPICE up the cold soup. Blend again.
- Serve cold soup or place back in pot to warm and serve hot. Either way, it’s divine!
Artichoke Avocado Pea Soup
- Prep Time: 10 min
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2-3 1x
Description
Pea soup made with spring peas, artichoke hearts, and avocado is full of fresh flavor and it has a gorgeous color! This soup can be served warm or as a cold soup recipe. Vegan option, and gluten free.
Ingredients
Soup
- 1 tbsp olive oil or butter for the pan
- 2/3 cup chopped onion or shallot.
- pinch of sea salt or kosher salt
- 1 3/4 cups to 2 cups purified water or broth (the more liquid you use, the thinner the soup)
- 12 oz fresh or frozen green peas
- 1/3 cup artichoke hearts (canned or from jar)
- 1 medium avocado
- 1 garlic clove or 2 tsp minced
- 3–4 fresh basil leaves (extra to garnish)
- 1/2 cup greek yogurt (7 ounces) or coconut milk/cream
- 1/4 tsp ground black pepper
- 1/2 tsp red pepper flakes (reduce for less spicy version)
- sea salt and cracked black pepper to taste
Topping Options
- Garlic or herb infused oil
- Gluten free cracker crumbs
- Green onions and fresh herb
- OPTIONAL – drizzle of or non dairy cream or creme fraiche.
Instructions
- Melt butter or oil in a medium pot over medium heat. Add onion and saute until onions are fragrant, but not too brown, 5 minutes or so.
- Add pinch of sea salt and water or broth to a saucepan. Stir to combine and bring to a boil. Add peas and artichoke and cook, stirring occasionally, until peas are tender, about 2 -3 minutes. Reduce to medium low to low.
- Peel avocado and remove pit.
- Place pea soup mixture in a blender and add in avocado, garlic, basil, yogurt, black pepper, and chili flakes. (see notes for immersion blender option).
- Blend on medium to medium-high for 2-3 minutes until creamy texture is formed.
- Place soup back into pot. Add salt and pepper to taste and stir until combined. Serve warm or allow soup to chill in fridge for 30 minutes.
- Spoon into bowls and drizzle with infused oil/and a touch of cream if desired.
- Garnish with cracked pepper, toasted nuts or gluten free seed crackers (crushed), and extra basil.
- Keeps best in fridge (covered and sealed) for up to 3 days or freeze for up to 3 months.
Notes
- Immersion blender may be used if you don’t have blender. Blend onion, water, peas, and artichoke in the pot first. Add the yogurt, avocado, and remaining ingredients, and blend again until creamy.
- Category: soup
- Method: blend
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 6
- Sodium: 225 mg
- Fat: 14 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 13 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: cold soup, pea soup, vegan, gluten free, peas, healthy, dairy free, soup
I love this soup! My favorite way to serve it is to add a little toasted quinoa or crackers to the top on top. If you are someone who can handle cultured dairy, then creme fraiche is also divine! Spoon it on, then lick the bowl clean. Happy gut!
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Do you add prebiotics to your diet? Favorite type of spring vegetable soup?
Cheers,
LC
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I love the addition of artichoke and avocado in your version! Pea soup is SO great at this time of year — the perfect bridge between cool days and warmer spring produce!
Soup, or dip?! Give me some crusty bread to dive into this!
Spring cleaning for the gut- love it! And I love that your husband ate this on toast because that’s such a “husband” thing to do 🙂 And you put coconut cream on top! I need this in my life this spring 🙂
they need their own toast club. LOL!
Amen to guy health! I need to try this. Love all the ingredients.
i kinda like guy health too. bahahha
I meant gut health! Haha!
Oh my goodness Lindsay not only is this gorgeous (that green is stunning!) but it sounds amazing. Artichokes are one of my favorite ingredients to add for an extra burst of flavor. I would love to make this and serve as an appetizer!
Yes! Try and it for an appetizer and invite me for dinner. Please?
This soup looks beautiful and delicious! Do you eat it warm or cold!? Or either? Happy Belated Easter!
I like it cold like gazpacho but you can definitely eat it warm
You have me sold with peas and artichokes <3 Peas just rock and artichokes have SOOOO much flavor! You KNOW when they are in a recipe 😉
SPRING!!!!!!! YAY!!!! How exciting is it when the weather warms up and spring calls our name?! This soup is soooo creative and seriously has everything I LOVE. Is it weird that I want to eat this for breakfast?! Seriously I totally would….ummm I mean WILL!
Totally allowed for breakfast! Haha pea smoothie bowl!
I love bright green things so I think I’d eat this no matter what was in it haha
Well then come over!
this screams SPRING and DELICIOUSNESS!
i know right? love that green goodness!
This looks so fresh and delicious Lindsay!
thanks Emma! let me know if you try it.
This is just how I like my gazpacho’s – nice and thick, flavoursome too. I make a great avocado, arugula and lemon gazpacho and definitely am inspired to test out your artichoke recipe. It looks so vibrant and delicious!
Omg that sounds to die for!! Can I come over for some? Haha I wish.
This sounds amazing… and just what I need right now. Healing foods… le sigh.
Yes!! You need lots of probiotics too! Are you taking that?
I wish peas did not make me toot! 🙂
Lol! That’s why you have to slowly add them in. They are so good for gut health. But I get it. This didn’t make me toot and I’m usually a tooter. LOL
This soup sounds amazing! I love all of these ingredients. Is it weird that I’m not usually a cold soup fan, but this sounds like a good one to try! Anything for some gut friendly prebiotics!.
Yum! This soup has all the good stuff and it is absolutely stunning! I love love love the color!
This looks amazing, girl!
Yay for freshness and renewed energy! <3 xo
For some reason, the girls have been boycotting veggies lately. With their love for cold foods (feels good with teeth coming in), I bet this would be the PERFECT recipe to try. Plus,I’ve never tried artichokes myself!
oh no, those girls! haha. maybe they will like this. Miss you!
What a yummy – and gorgeous – bowl of soup (and I don’t even like the color green, although I do love all those veggies!). If only you posted this two weeks ago in time for my spring recipe roundup. I’ll keep it for next year 😉
ahh darn! okay yes, next spring! <3
The gorgeous color of the green screams “Spring is here!” and I just want to make this for dinner asap!
Love that it is so easy and I think my fam would love it. Will def give this a try. I love coming to your blog when I need inspiration for new dinner recipes + catching up on what is going on in your neck of the woods! Hope all is well and you had a lovely Easter!! xx
I so very much prefer clean up and nourish to detox. Well said. Also if this soup says Spring, I say bring it on!
I am all about spring cleaning over here right now, which the books call nesting. Truth be told, it’s more like panicking. Ha!!
Any soup with coconut milk is a win in my book!! Avocado is such a creamy addition to anything. Looks awesome, friend!
I want this so bad. I’m a pea lover.
Girl it’s soooo good!
So this is a somewhat random question but I’ve never personally cooked with artichokes before. Are you using fresh artichokes in this recipe and steaming them beforehand to get to the hearts? Just curious. Thanks.
I hate peas, but this is so good! It’s delicious warm, too! I also like to dip tortilla chips in it. Definitely a must-try!
Oh I love the tortilla chip idea!! Yum!!
So this is a somewhat random question but I’ve never personally cooked with artichokes before. Are you using fresh artichokes in this recipe and steaming them beforehand to get to the hearts? Just curious. Thanks.
sure! Just updated that. I used canned or jarred artichoke hearts. Or you can use precooked, if you made them. Does that make sense?
Makes perfect sense! Thanks 👏🙂
I’m eating this as I’m typing this comment: If you landed here by chance like I did, know that this recipe is the real thing. Gorgeous umami taste.
What I did:
– pre-roasted the one garlic wedge on a pan for smoother garlic flavour
– drizzled oat yogurt on it
– added a chicken breast from yesterday for protein-needy husband
★★★★★
Oh that is a great idea! Definitely trying the roasted garlic. YUM! thank you Kitt!
=) I had to make it today again.
Husband requested crips bacon bits on top… Again, thanks for this recipe, I never cooked anything with artichokes before and now it’s my new favourite thing. *stop gushing now* =)