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Sunrise Springs spring pea soup

Spring Pea Soup

This was one of many dishes we all fell hard for during a Spa Cleanse weekend at Sunrise Springs resort. With spring in full swing, this soup offers just enough density to make it satisfying while still being light enough to welcome the new season with open arms.

Course Main Course, Soup
Cuisine American
Keyword soup, vegan
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 - 8
Author The Cowgirl Gourmet in Santa Fe adapted this from Chef Rocky Durham of the Blue Heron Restaurant


  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic diced
  • 1 1/4 teaspoons kosher or sea salt
  • 1/2 cup white wine
  • 3 cups vegetable stock
  • 2 16 oz. bags frozen organic peas
  • 1 tablespoon flat leaf parsley finely minced
  • 1 tablespoon mint finely minced
  • 1/2 cup coconut milk
  • White pepper to taste


  1. In a soup pot over medium-high heat, add olive oil and onions. Stir well to coat and let the onions soften. Stirring frequently, cook for about 3-5 minutes. 

  2. Add the garlic and cook for 1 minute, stirring frequently so the garlic doesn't burn.

  3. Deglaze the pan with the white wine and stir well to get up all of the bits on the bottom of the pan. Add vegetable stock and bring to a simmer.

    Sunrise Springs pea soup broth
  4. Add the frozen peas and let cook about 2-3 minutes, until the peas are no longer frozen. Add the parsley and mint.

  5. Turn off the heat and begin to puree the soup in a blender until its perfectly smooth.

    Sunrise Springs pea soup pre-puree
  6. Return silky smooth soup to the pot over medium heat, add coconut milk and stir to combine. Taste and add more salt if needed and season with white pepper.

  7. Serve when the soup is hot. Refrigerate any leftover soup and enjoy tomorrow and the next day.

    Sunrise Springs pea soup plated