Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Tested & Perfected Recipes

Feta cheese & pita croutons add tangy flavor and delicious crunch to every spoonful of this springy soup.

summery soup

With a bunch of asparagus sitting on my countertop, a bag of peas in my freezer and mint growing out of control in my garden, I created this soup on a whim. To give it a Mediterranean twist, I added feta cheese and pita croutons, which add tangy flavor and delicious crunch to every spoonful. The soup is wonderful hot but even better chilled.

ingredients

Begin by cooking the onions in olive oil until soft and translucent.

cooked-onions

Add 2-1/4 cups of the frozen peas, the asparagus, chicken broth, salt and pepper.

adding-chicken-broth

Bring to a boil.

boiling

Cover and simmer for about 15 minutes, until the vegetables are tender.

ready-to-blend

Add 1/3 cup of the feta, the mint, honey and fresh lemon juice.

adding-feta-and-mint

Using a hand-held immersion blender, purée the soup until almost smooth.

blending-soup

Taste and adjust seasoning, then stir in the remaining frozen peas and heat until warmed through.

adding-more-peas

For the croutons, combine the olive oil, garlic and salt in a small bowl.

seasoned-olive-oil

Toss with the chopped pita bread.

pita-croutons-ready-to-bake

Bake for 6-8 minutes, until golden and crisp.

baked-pita-croutons

Ladle the soup into bowls, top with remaining feta, more mint and pita croutons.

Pea-&-Asparagus-Soup-with-Feta-Mint-and-Pita-Croutons-1

 

Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons

Feta cheese & pita croutons add tangy flavor and delicious crunch to every spoonful of this springy soup.

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

For the Soup

  • 3 tablespoons extra virgin olive oil
  • 2 medium yellow onions, roughly chopped
  • 2-3/4 cups frozen green peas, divided
  • 1 bunch (about 1 pound) asparagus, trimmed and chopped into 1/2-inch pieces
  • 4 cups low sodium chicken broth
  • 1-1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • Heaping 1/2 cup (3 ounces) feta, divided
  • 1-1/2 tablespoons fresh lemon juice, from 1 lemon
  • 1/3 cup chopped fresh mint, plus more for garnish

For the Pita Croutons

  • 1 large pita, split open and cut into 1/2-inch squares
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove
  • 1/4 teaspoon salt

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, 6-7 minutes.
  2. Add 2-1/4 cup of the peas, the asparagus, chicken broth, salt and pepper; increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, until vegetables are very tender.
  3. Add the honey, 1/3 cup of the feta, lemon juice and mint. Using a hand-held immersion blender, purée the soup until smooth (it's okay to leave it a bit chunky if you like). If you don't have an immersion blender, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape. Taste and adjust seasoning with salt, pepper and more lemon if desired.
  4. Add the remaining 1/2 cup of frozen peas and simmer until warmed through. Ladle the soup into bowls and garnish with the remaining feta, mint and pita croutons. Serve hot or cold.

For Pita Croutons

  1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil. In a small bowl, combine the olive oil, garlic and salt. Place the pita bread on the prepared baking sheet. Drizzle the seasoned olive over top and toss until evenly coated. Bake for 6-8 minutes, until golden and crisp.
  2. Freezer-Friendly Instructions: The soup can be frozen (without the garnishes) for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 289
  • Fat: 16g
  • Saturated fat: 4g
  • Carbohydrates: 28g
  • Sugar: 11g
  • Fiber: 7g
  • Protein: 12g
  • Sodium: 853mg
  • Cholesterol: 13mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Love this soup….made it many times….will be serving it for Easter Dinner…..how far in-advance can I prepare the Pita Croutons?

    • — elaine on April 12, 2019
    • Reply
    • Hi Elaine, I’d say 2 to 3 days in advance if you store in an airtight container. 🙂

      • — Jenn on April 12, 2019
      • Reply
  • I really enjoyed this soup. I usually make a version with spinach and peas and mint and cream. This was another great version and tastes completely different, so its good for the repertoire.

    Make sure you follow directions and add the mint at the end, or it gets bitter…I didn’t do the croutons, but I am sure it adds a great texture!

    • — ddemos on December 20, 2018
    • Reply
  • I tried making this again, but this time with cauliflower instead of peas because I’m reducing my carbs and peas are a sweet/starchy vegetable. Also threw in some fresh baby spinach at the end.

    Soup was still quite good — but not as good as with the peas. Seemed a little too thin and the mint stood out more strongly. I’m going to enjoy this batch but the peas balance it out in a way that other veggies don’t seem to — or at least cauliflower.

    • — Kathryn on May 11, 2018
    • Reply
    • Good to know how it worked out with the tweaks; thanks for sharing!

      • — Jenn on May 11, 2018
      • Reply
  • Amazing and unique soup. There are so many recipes online for your run of the mill asparagus/pea soup but the mint, lemon, feta, and honey take this to another level. So good! Just made, has a taste hot, and can’t wait to chill to serve with dinner tonight. I do wish I had a vitamix to blend better, my cheapo immersion blender is fine but would prefer if the texture was smoother.

    I made one change since I realized that I was out of chicken broth and couldn’t bear to go to the store—I added one cup white wine when cooking the onions, then one cup water and two cups beef broth made with bouillon. Not sure how this could have affected the flavor but the result was good.

    • — Kathryn on May 6, 2018
    • Reply
  • Could I use vegetable broth to make it vegetarian?

    • — Rachel on March 20, 2018
    • Reply
    • Definitely!

      • — Jenn on March 20, 2018
      • Reply
  • I made this the other day, as I make a version using pea and spinach, and I was curious to know how asparagus might taste.

    I loved this soup, the consistency and the flavor. I added a touch of cream for some richness, but I will say it is heavy on asparagus flavor, and it does overpower the peas. I still really enjoyed it, and the pita croutons were a great addition. This will be in rotation, and I wonder if it might not taste wonderful as a cold summer soup.

    • — ddemos on November 30, 2017
    • Reply
  • I made this soup exactly as directed and it was delicious! The combination of all the ingredients work well together and the toppings are a great touch. The sweet peas make this soup stand out from other asparagus soups. My husband loved this soup and asked that I add this to my rotation of soups. He will not eat peas so he was shocked to learn that peas are one of the main ingredients.

  • I made this last night and my daughter who would never even try asparagus loved it! Wonderful fresh flavor in every bite. The addition of the lemon, mint, honey and feta add so many layers of flavor that all work so well together. I am now addicted to trying every new recipe that comes out on your blog.

  • I will be serving this at church Wed for soup supper. It’s delicious!

  • Subtle and complex flavors..we so enjoyed this wonderful soup. The presentation is elegant and definitely adds to the taste. Don’t skip anything. Used Bulgarian feta, could not find the French which I love. Jenn, I am in awe of all these terrific soups you have developed. I am trying everyone of them. Next is the Indian red lentil number…can hardly wait to taste it.

  • That’s exactly what I hoped it would be – fresh, summery, rich in flavour. good balance of sweet sour and salty. Will surely do it again. Pita croutons are a nice touch. thank you

  • I made this for dinner this evening. My husband enoyed it immensely and asked me let you know how well the flavors and textures are balanced. In addition to the great flavor, I like how easy it is to make!

  • Can you freeze this soup?

    • Yes Donna, this soup should freeze just fine. Hope you enjoy!

  • The recipe calls for asparagus, trimmed. Does that mean peeled of the outer part?

    • Hi Jim, no need to peel the outer part – just trim off the harder woody end of the spears.

  • I cant wait to make this soup but I have a cupboard full of regular chicken broth and no low sodium broth. Would you please recommend how much of the 1 1/4 tsp salt should be reduced. Thank you

    • Hi Leo, I would suggest cutting the added salt in half and then you can add more to taste as necessary.

  • I really enjoyed this soup. Really nice balance of flavours.

  • Subtly complex and creamy, this soup is rich and satisfying. You’ve provided yet another favorite for our table.

  • Must tell you your green pea and asparagus with feta and mint soup is wonderful. It’s subtle and yet its complexity is amazing. We used Persian feta which gave it a creamy silky texture.

  • Yum. I decided to withhold from adding anything after blending since I prefer my soups smooth. It tastes so rich and creamy — it’s hard to believe there’s only a small handful of cheese in the whole pot! Will definitely be keeping this recipe. Thanks!

  • Thanks for posting this Jennifer. Last week I tried asparagus/pea soup for the first time at a local restaurant and it was very good. It was on my todo list to find a recipe so this is perfect timing.

  • Hi Jen,

    This looks really great. But do you think this can be made without the feta? Or can you suggest some alternatives to feta? Not a fan of the feta…

    Thanks!

    • Hi Melissa, I would substitute another flavorful cheese, like Parmigiano-Reggiano or Pecorino Romano.

      • Now you’re talking! Fantastic. Thanks!

  • I can’t wait to make this , especially with the fresh peas and asparagus that will be coming in soon. I can probably give it 5 stars already because Chef Jenns soup recipes are superior!

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