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This delicious spring soup will fill your body with vibrant green energy. You’ll feel like going out and running around in the sunshine. Recipe updated 6/17/2020

I love the warmer weather of spring and I’m still enjoying soup for breakfast. I thought it was going to be a winter thing but I’m not ready to give up the soothing easy to digest nourishment I get from a nice warm soup. Maybe when it gets really hot, I’ll go back to smoothies, we’ll see.

One of the best things about eating soup for breakfast is you get to eat it for 2 or 3 days. Cook once and eat two or three times. All you have to do is reheat and serve. How great is that?

My spring soups are filled with the vibrant green vegetables coming into the markets.

Broccoli Sweet Pea Soup

This soup contains 2 of my favorite spring vegetables peas and spinach.

Peas are little powerhouses of nutrition that are super good for your health and benefit the planet.  Each cup has 8.5 grams of protein, more than twice as much protein as a tablespoon of peanut butter. Also lots of fiber.

How do peas help the planet?

  • Peas work with bacteria in the soil to ‘fix’ nitrogen from the air and deposit it in the soil. This reduces the need for artificial fertilizers since one of their main ingredients is nitrogen.
  • They’re able to grow on low amounts of moisture so they don’t need irrigation or use up our valuable water supplies.

Spinach has the incredible ability to restore energy, increase vitality and improve the quality of the blood. It’s because spinach is high in iron. Iron plays a major role in the function of red blood cells which help transport oxygen around the body.  More oxygen, more energy.  Find out more in my blog post, Is Spinach Really Good for You.

I also include broccoli. I consider broccoli a superfood. It’s one of the most nutritious vegetables, which is why your mother always told you to “eat your broccoli.”

Broccoli contains glucosinolates.  When you eat broccoli the glucosinolates contained in them are broken down into compounds called metabolites. The metabolites from glucosinolates improve your metabolism and have an antibiotic-like effect and help ward off bacterial, viral, and fungal infection in the intestines and other parts of the body.

I start the soup with sautéed shallots and garlic to give it a deep rich flavor.

Fresh dill is added at the end for a bright herby taste. It goes so well with the green vegetables.

The soup is so green and gorgeous. You know it’s going to give you a boost of energy.

I always like to have a good garnish on my blended soups.  In this case I topped it off with broccoli sprouts.  Spring is the time for sprouts. They contain more concentrated amounts of nutrients than the full grown plant. Enzymes from sprouts replace those your body no longer produces, improving your digestion. They are very alkalizing.

I grow them in trays with seed quilts from a company called Hamama.  They make growing these powerful little superfood greens fail-proof. Just add water once and harvest in a week. Delicious and full of living energy.

What could be better than this vibrant green spring soup. It’s ready in less than 30 minutes and has only 10 ingredients.

“That is one good thing about this world…there are always sure to be more springs.”
― L.M. Montgomery, Anne of Avonlea

If you like this recipe, try these other delicious nutritious green soups. They are all paleo, gluten free, dairy free and can be made vegan using vegetable broth:

Vegan Broccoli Spinach Soup

Creamy Dandelion Soup

Cheesy Broccoli Soup with Leeks and Potatoes

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Broccoli Sweet Pea Soup

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  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This is a vibrant green spring soup full of vegetables that make you want to get out and run around in the sunshine.


  • 1 tablespoon olive oil, avocado oil or ghee
  • 3/4 cup shallot, chopped, about 2 medium
  • 1 cup celery, chopped
  • 3 cloves garlic, chopped
  • ¼½ teaspoon Celtic sea salt
  • 5 cups broccoli crowns (about 1 large head), cut into chunks
  • 34 cups vegetable or chicken broth
  • 1 ½ cups frozen or fresh peas (I like to use petite peas)
  • 2 cups fresh spinach, firmly packed
  • ¼ cup fresh dill, chopped
  • Fresh pepper
  • 2 tablespoons lemon juice for serving (adds brightness)
  • Sprouts or dill for garnish (optional)


  1. Heat oil or ghee in a soup pot. Add shallots and celery.
  2. Sauté on medium for 3 minutes until they begin to soften.  Don’t let them brown.
  3. Add garlic. Sprinkle with salt. Sauté 1 minute.
  4. Add broccoli and stock. Use enough stock to barely cover the broccoli.
  5. Bring to a boil, turn down and simmer 5 minutes.
  6. Rinse peas, if using frozen. Add to the soup and let simmer 2 minutes.
  7. Add spinach, simmer 2 minutes more until spinach is wilted.
  8. Pour soup into the blender, add dill and blend until smooth and creamy. Add more broth if you want your soup thinner.
  9. Taste to adjust salt, stir in a little pepper.
  10. Stir in lemon juice just before serving.
  11. Garnish with sprouts or dill.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Soup, Breakfast
  • Cuisine: Paleo, Vegan, Gluten-free

If you like this recipe here are are few more soups you may enjoy this spring!

Thai Spinach Detox Soup
Easy Cream of Asparagus Soup
Healing Carrot Soup

If you give this Spring Broccoli Sweet Pea Soup a try, let us know what you think! Leave a comment or rate it – it’s super helpful to me and other readers. And don’t forget to take a picture and tag it #eat_well_enjoy_life on Instagram so we can see it.

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