Spring Pea Wasabi Soup Recipe
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5 from 1 vote

Spring Pea Wasabi Soup

Spring Pea Wasabi Soup Recipe - A brilliant cup of fresh spring greens to delight your eyes and your palate. Plus, it's gluten-free, dairy, free and vegan!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Asian
Servings: 8
Calories: 119kcal
Author: Sommer Collier


  • 4 cups green peas, fresh or frozen
  • 2 cups diced jicama, peeled
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 2 teaspoons fresh grated gingerroot
  • 3 cloves garlic, minced
  • 4 cups water or vegetable stock
  • 1 teaspoon salt
  • 1/2 teaspoon white ground pepper
  • 1/2 teaspoon ground mustard
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon wasabi paste
  • 2-3 tablespoons freshly squeezed lime juice
  • 1/2 cup unsweetened coconut milk
  • Wasabi peas, for garnish


  • Set a large soup pot over medium heat. Add the water, onions, celery, garlic, ginger and jicama. Simmer for 10-15 minutes until the onions are tender.
  • Stir in the salt, pepper, mustard, parsley and peas. Return to a boil and simmer another 5 minutes, or until the peas are tender.
  • Remove from heat. Mix in the wasabi paste and 2 tablespoons lime juice. Blend with an immersion blender or standard blender, being careful not to burn yourself with the hot soup. (If using a standard blender, open the vent, but cover the top with a kitchen towel so the hot soup doesn't splash out.)
  • Taste, then add additional lime juice, salt and pepper if needed. Ladle the soup into bowls and garnish with coconut milk and wasabi peas.


NOTES: Fresh green peas may need a bit longer cooking time, since frozen green peas have already been blanched.


Serving: 1cup | Calories: 119kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 315mg | Potassium: 338mg | Fiber: 6g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 41mg | Calcium: 42mg | Iron: 1.6mg