Creamy Spanish Pea Soup | Possibly the BEST Pea Soup EVER

This Creamy Spanish Pea Soup, known as Crema de Guisantes, is what simple and delicious food is all about. We’re talking a ton of great flavors, heart-healthy ingredients and done in a little over 30 minutes. Serve it next to some slices of crusty bread drizzled with olive oil and a bottle of Spanish red wine for a great meal.

To blend the ingredients, I used a hand-held blender. You can also use a food processor, stand-up blender or even a nutribullet. Either way, make sure to blend the ingredients until you get a smooth puree. This will ensure you get that beautiful creamy goodness.

I topped off the soup with a dollop of plain Greek yogurt. As it adds another layer of flavor to this soup. You can easily veganize this recipe by omitting the yogurt or using a plant-based one.

TIPS & TRICKS to Make this Recipe: Make sure to add in the peas frozen and not thawed out, as they are at their peak when frozen. You can serve this soup warm, at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just whisk in some water before serving.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA I USED (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make Creamy Spanish Pea Soup

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Creamy Spanish Pea Soup

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 208 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 onion
• 4 cloves garlic
• 1 leek (cleaned)
• 1 carrot (peeled)
• 1 potato (medium in size)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp dried thyme .50 grams
• 1 bag frozen peas 12 oz / 340 grams
• sea salt & black pepper
• Greek yogurt (optional)

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, roughly chop the onion, roughly chop the garlic, thinly slice the leek and roughly chop the carrot

3. Add the cut vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly sautes

4. While the vegetables are cooking, cut the potato (peeled) into small bite-sized pieces

5. After 6 to 7 minutes and the vegetables are lightly sauteed, add in the chopped potato, sweet smoked Spanish paprika, dried thyme and season with sea salt & black pepper, mix together, then add in enough water to just barely cover the ingredients, I added 1 1/2 cups (360 ml), then turn it up to a high heat

6. Once the potatoes are just cooked through, between 10 to 15 minutes, add in the frozen peas, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 5 to 7 minutes or until the peas are just tender, then remove from the heat

7. After about 5 minutes and the ingredients have slightly cooled, transfer everything into a tall plastic cylinder, using a hand held blender blend the ingredients until you get a smooth puree, you can also use a food processor, stand up blender or even a nutribullet

8. Heat the same fry pan with a medium heat and add in the puree, then slowly whisk in between 1/2 cup to 1 cup (120 ml to 240 ml) water or until you get a creamy soup, taste to ensure your seasonings are right on the money

9. Transfer into shallow bowls, top off with a dollop of Greek yogurt (optional) and garnish with some peas, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Creamy Spanish Pea Soup

Amount Per Serving

Calories 208 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 170mg7%

Potassium 580mg17%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 8g9%

Protein 7g14%

Vitamin A 3699IU74%

Vitamin C 51mg62%

Calcium 61mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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