This is a recipe I developed during one of my classes in graduate school. It was in Healing Foods, which is divided up by a different color of the rainbow each week. This was the recipe I created during green week.

Once March arrives, I definitely begin gravitating toward more and more green foods. I think it has to do with the impending arrival of spring, and seeing trees, grass, and plants sprouting up bright green. There’s also the promise of more green vegetables arriving in the farmer’s markets! Peas are some of the first seeds planted in my garden each year, even before the threat of frost is over. That makes them some of the first vegetables I, along with other gardeners and farmers, get to harvest.

This recipe relies on frozen peas, however. Frozen peas are absolutely a staple in my freezer. Frozen peas are harvested at the peak of their freshness, and frozen quickly, preserving their high nutritional content. They’re incredibly convenient for adding a pop of color and sweetness to recipes such as fried rice, pastas, soups, and more. In this case, I use the whole bag to make up a light, comforting, bright green pea soup. It’s nice and warm while the weather is still cool, but not too heavy as we enter the change of seasons. Topped with some quick, homemade croutons, it’s the perfect early spring lunch or dinner.

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Original publication date: March 15, 2021 // Photos updated March 14, 2022