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This spring green soup with sugar snap peas is an easy, tasty way to use up greens. With paleo, vegan, and Whole30 versions, everyone can enjoy this soup!
I’m pretty much the worst when it comes to using up salad greens. I’m not a salad person but I’m trying to become one, so I optimistically buy heads of lettuce and spring mixes with big plans to make showstopper salads like this one, simple side salads to add green to meals that otherwise lack verdant hues, and everything in between. As you may have guessed, it doesn’t always happen in time.
That’s where this spring green soup with sugar snap peas comes in. As I read through the April issue of Bon Appetit, I was excited to find a recipe in which salad greens that are a bit past their prime are blended into a fresh soup with peas and a little potato and topped with a dollop of creme fraiche. It sounded delicious, and like the perfect way to redeem myself by using up lots of healthy greens without having to eat a sad salad.
I decided to add a bit of an Asian twist to my soup, throwing some ginger and garlic into the base and deepening the flavors with a splash of fish sauce for umami and a squeeze of lime for acidity. The result is a soup that’s surprisingly light and refreshing, but with an intriguing taste that keeps you coming back for spoonful after spoonful.
Since this soup is all about not wasting food (and I also wanted to make it easy to create a Whole30-compliant version), I used whole sugar snap peas. Those pods are good for you, and including them means there’s no shelling required. If all you have is frozen peas, though, you can use those instead–that’s actually what’s called for in Bon Appetit’s recipe.
