A beautifully vibrant and luxuriously smooth soup, this Pea, Basil, Spinach, and Pistachio Soup is a celebration of fresh, earthy flavors with a hint of nutty richness. Combining the natural sweetness of peas, the aromatic depth of basil, the velvety texture of spinach, and the subtle crunch of pistachios, this dish is a perfect harmony of taste and texture.
The base of the soup is built upon lightly sautéed onions and garlic, which add a delicate savory depth while allowing the bright, fresh flavors of the ingredients to shine. Sweet green peas contribute a mild, slightly grassy sweetness that pairs beautifully with the fragrant, peppery notes of fresh basil. Spinach not only enhances the soup’s striking green hue but also provides a silky consistency and a boost of nutrients. The addition of pistachios lends a delicate, nutty undertone, enriching the soup with a creamy mouthfeel and a hint of natural buttery flavor.
Blended to perfection, the soup is velvety and smooth, with a balanced combination of herbal freshness, subtle sweetness, and nutty warmth. A final garnish of crushed pistachios adds texture and contrast, while a drizzle of extra virgin olive oil or a swirl of crème fraîche elevates the dish with a touch of indulgence.
This Pea, Basil, Spinach, and Pistachio Soup can be enjoyed warm for a comforting, cozy meal or served chilled as a refreshing summer appetizer. Whether paired with crusty sourdough, a sprinkle of parmesan, or a hint of lemon zest, it’s a nourishing and elegant dish that delights the palate with every spoonful.
Ingredients (Serves 4)
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 500g frozen or fresh peas
- 500ml vegetable stock
- 100g fresh spinach
- 25g fresh basil leaves
- 50g unsalted pistachios, shelled
- 100ml double cream (or coconut milk for a dairy-free version)
- Salt and black pepper, to taste
- Juice of ½ lemon
For Garnish (Optional):
- 1 tbsp crushed pistachios
- A drizzle of extra virgin olive oil
- A swirl of crème fraîche or Greek yogurt
- Fresh basil leaves
Instructions
1. Sauté the Aromatics
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Cook the Peas and Stock
- Add the peas to the pan and stir well to coat them in the onion and garlic mixture.
- Pour in the vegetable stock and bring to a gentle simmer. Cook for 5-7 minutes, until the peas are tender but still bright green.
3. Blend the Soup
- Remove the pan from the heat and add the fresh spinach, basil leaves, and pistachios. Stir well—the residual heat will wilt the spinach and basil.
- Using a blender or an immersion blender, blend the soup until completely smooth.
- Stir in the double cream and season with salt, black pepper, and lemon juice. Blend again for a velvety finish.
4. Adjust Consistency and Serve
- If the soup is too thick, add a little more stock or water to reach your preferred consistency.
- Taste and adjust seasoning if needed.
5. Garnish and Serve
- Ladle the soup into bowls and drizzle with extra virgin olive oil.
- Sprinkle with crushed pistachios and fresh basil leaves.
- For extra richness, add a swirl of crème fraîche or Greek yogurt.
- Serve warm with crusty bread or enjoy chilled for a refreshing summer dish.
Serving Suggestions:
- Pair with toasted sourdough or a parmesan crisp for extra crunch.
- Add a poached egg on top for a protein boost.
- Serve as a starter for a sophisticated dinner or as a light, nutritious meal.
This Pea, Basil, Spinach, and Pistachio Soup is a beautifully balanced dish that’s packed with freshness, natural sweetness, and nutty depth—perfect for any season! 🍵🌿