"What might surprise you about this recipe is the depth in flavor. Cumin and coriander give the soup an almost meaty quality, and the potatoes make it hearty in a way that goes beyond just "pea soup.""
"The spices in this soup are perfect! Greens soup is usually a little flat; but this recipe kicked a usually boring soup into something elegant and wonderfully satisfying. I used a mixture of sorrel, arugula, spinach, and celery leaves. Divine!"
"The ingredient list leans on what's actually available in early spring, though most of these ingredients are actually available most of the year: Green peas, new potatoes, baby spinach, chives and fresh mint, onion, garlic, celery, cumin and coriander, and lemon juice."
This spring soup features peas, new potatoes, baby spinach, and fresh herbs like mint and chives for bright seasonal flavor. Cumin and coriander add unexpected depth and complexity, creating a hearty texture beyond typical pea soup. The aromatic base of onion, garlic, and celery builds the broth's foundation, while lemon juice brightens the final dish. Vegan and gluten-free, this recipe works as a main course or side dish. Ingredients are available year-round despite their spring association. Leftovers store refrigerated for up to four days and reheat gently on the stovetop.
Read at A Couple Cooks
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