A Greener Bowl: Sweet Pea Soup with a Twist

The local sweet peas are nearly here—but let’s be honest, few have the time (or patience) to shell enough of them for soup. Thankfully, frozen peas offer all the fresh, sweet flavour with none of the work. The trick to making them taste even better? Add more green. Sautéed leeks bring gentle sweetness, spinach offers an earthy lift, and a bit of potato adds subtle body and smoothness. The result is a quick, elegant soup that captures the essence of the season—clean, green, and deeply satisfying.

To add richness without dulling that brightness, skip the cream and finish each bowl with a drizzle of Deortegas Frantoio Organic Olive Oil. This Spanish single-varietal has a smooth, fruity intensity that enhances the flavour of the greens rather than covering them.

We’re always looking for ways to build flavour and texture without complicating the process. Here, torn sourdough is crisped in olive oil with Diaspora Co.'s single-origin turmeric and Épices de Cru’s cumin seeds and granulated garlic—a fragrant, golden topping that adds spice, crunch, and visual contrast. These croutons aren’t just a garnish—they’re a finishing touch that makes the entire bowl come alive.

This is a soup to return to often: quick enough for a weeknight, layered enough for guests, and always grounded in thoughtful, flavourful ingredients.

Greenest Sweet Pea Soup with Turmeric Crunchies
Serves 4–6

Ingredients
2 tbsp olive oil
2 cups sliced leeks (white and light green parts only)
2 tbsp chopped garlic
1 small yellow potato, peeled and diced (about 1 cup)
Salt, to taste
3 cups frozen green peas
142g baby spinach
6 cups homemade or low-sodium chicken stock

To garnish:
Chopped parsley
Deortegas Frantoio Organic Olive Oil
Turmeric crunchies (see below)

Method

1. In a large pot, heat olive oil over medium heat. Add the leeks and sauté for 6–8 minutes, until soft and sweet.

2. Stir in the garlic and diced potato, season lightly with salt, and cook for 2 minutes more, until the potatoes begin to soften.

3. Pour in the stock and bring to a boil. Reduce to a simmer and cook for 10 minutes, or until the potatoes are tender.

4. Add the peas and spinach. Simmer for 2 minutes, just until the spinach is wilted and the peas are bright green.

5. Blend until smooth using a standard or immersion blender. Taste and adjust seasoning as needed.

6. Serve warm, garnished with chopped parsley, a drizzle of olive oil, and a generous spoonful of turmeric crunchies.

Turmeric Crunchies
Makes about 1 cup

Ingredients
1 tbsp olive oil
¼ tsp Épices de Cru cumin seed
¼ tsp Diaspora Co. turmeric
¼ tsp Épices de Cru granulated garlic
1 cup small torn pieces of sourdough
Pinch of salt

1. Heat olive oil in a small pan over medium heat. Add the cumin seeds and sauté for 1 minute, or until fragrant.

2. Reduce the heat to medium-low. Stir in the turmeric until evenly distributed, then add the granulated garlic and sourdough pieces.

3. Cook for about 3 minutes, stirring gently, until the bread is coated in spices and lightly crisped. Season with a pinch of salt.

Pro tip: These turmeric crunchies store well in an airtight container and are excellent sprinkled over salads, grain bowls, or roasted vegetables for a pop of texture and flavour.

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