Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
This post may contain affiliate links. Read my full disclosure policy. Welcome spring with a bowl of this vibrant green pea and asparagus soup topped with feta cheese and pita croutons—just perfect, whether you enjoy it hot or chilled! Isn’t it true that sometimes the best dishes are born from needing to use up what’s in the fridge or what’s growing in the garden? This spring soup came together just like that. I had a bunch of asparagus on my countertop, a bag of peas in my freezer, and mint practically taking over my backyard, so I thought, why not? To give it a Mediterranean twist, I added feta cheese and pita croutons, which add a tangy flavor and delicious crunch to every spoonful. The soup is great hot, but you’ve got to try it chilled—the leftovers are even better that way! Table of Contents What You’ll Need To Make Green Pea & Asparagus SoupStep-By-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Green Pea & Asparagus Soup Step-By-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Green Pea & Asparagus Soup Step-By-Step Instructions Begin by cooking the onions in olive oil until soft and translucent. Add 2-1/4 cups of the frozen peas, the asparagus, chicken broth, salt and pepper. Bring to a boil. Cover and simmer for about 15 minutes, until the vegetables are tender. Then add 1/3 cup of the feta, the mint, honey, and fresh lemon juice. Using a hand-held immersion blender, purée the soup until almost smooth. Taste and adjust seasoning, then stir in the remaining frozen peas and heat until warmed through. For the croutons, combine the olive oil, garlic, and salt in a small bowl. Toss with the chopped pita bread, then bake for 6 to 8 minutes, until golden and crisp. Ladle the soup into bowls, top with remaining feta, more mint, and pita croutons. You May Also Like RecipeComments (50)Add Comment Recipe Comments (50) Add Comment Ingredients For the Soup 3 tablespoons extra virgin olive oil 2 medium yellow onions, roughly chopped 2¾ cups frozen green peas, divided 1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-inch pieces 4 cups low sodium chicken broth 1¼ teaspoons salt ¼ teaspoon freshly ground black pepper 1 tablespoon honey Heaping ½ cup (3 ounces) feta, divided 1½ tablespoons fresh lemon juice, from 1 lemon ⅓ cup chopped fresh mint, plus more for garnish 3 tablespoons extra virgin olive oil 2 medium yellow onions, roughly chopped 2¾ cups frozen green peas, divided 1 bunch (about 1 pound) asparagus, trimmed and chopped into ½-inch pieces 4 cups low sodium chicken broth 1¼ teaspoons salt ¼ teaspoon freshly ground black pepper 1 tablespoon honey Heaping ½ cup (3 ounces) feta, divided 1½ tablespoons fresh lemon juice, from 1 lemon ⅓ cup chopped fresh mint, plus more for garnish For the Pita Croutons 1 large pita, split open and cut into ½-inch squares 2 tablespoons extra virgin olive oil 1 garlic clove ¼ teaspoon salt 1 large pita, split open and cut into ½-inch squares 2 tablespoons extra virgin olive oil 1 garlic clove ¼ teaspoon salt Instructions 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. Add 2¼ 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. Add the honey, ⅓ 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. Add the remaining ½ 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. 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. Add 2¼ 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. Add the honey, ⅓ 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. Add the remaining ½ 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 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. 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. 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. 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 Per serving (6 servings) Calories: 289 Fat: 16g Saturated fat: 4g Carbohydrates: 28g Sugar: 11g Fiber: 7g Protein: 12g Sodium: 853mg Cholesterol: 13mg 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. See more recipes: Freezer-FriendlyMake-AheadSoupsAmericanGreek Freezer-Friendly Make-Ahead Soups American Greek