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Pea soup recipe - Dr. Axe

Easy, Blended Pea Soup Recipe (With Chickpeas!)

  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Diet: Gluten Free


This pea soup recipe is made with anti-inflammatory spices like turmeric, ginger, garlic and curry powder, along with coconut milk.


  • One 16-ounce can chickpeas
  • 3 medium parsnips, chopped
  • pounds frozen peas
  • 8 ounces beef bacon, cooked
  • 4 cups chicken bone broth
  • 1 cup coconut milk
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 tablespoon green curry paste
  • 1 tablespoon yellow curry powder
  • ½ cup cilantro, chopped
  • ½ teaspoon ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. In a large pot, on medium, combine all ingredients except for bacon.
  2. Bring pot to a boil, and then simmer on medium-low for 20–30 minutes or until parsnips are tender.
  3. In a food processor, add the soup and broth in portions and puree.
  4. Add soup back to pot, and stir in cooked bacon before serving.


  • You can use fresh peas to make fresh pea soup instead of frozen.
  • To this pea soup vegetarian, simply skip the bacon and use vegetable broth in place of the chicken bone broth.
  • Prep Time: 10min
  • Cook Time: 30min
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 297g
  • Calories: 315
  • Sugar: 8.2g
  • Sodium: 500mg
  • Fat: 15.7g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7.7g
  • Trans Fat: 0g
  • Carbohydrates: 29.1g
  • Fiber: 9g
  • Protein: 16.4g
  • Cholesterol: 24mg

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