Pea Soup
I’ve been on a bit of a soup streak lately.
And honestly? It’s hilarious to me because if you told younger Archit that he’d grow up to voluntarily make soup… he would’ve spat out his Frooti.
See, growing up, I had this very clear idea that soup fell into two categories:
Old people food
You’re-sick-so-here’s-something-warm food
It didn’t help that I spent a huge chunk of my childhood around my grandparents — and soup was basically their love language. They always had a pot of something simmering away: tomato, mixed veg, dal-water masquerading as “broth.”
And every time I’d ask, “Why soup again?” the answer was always some variation of:
“Easy to digest,”
“Light on the system,”
or my personal favourite,
“Beta, teeth are only for decoration at this age.”
So obviously, I grew up thinking soup = old people.
Or soup = you have a fever, here is your punishment.
But now?
Now that I’m older — and freezing — and suddenly aware of things like “joint stiffness” and “oh my god, Delhi winters are brutal”… I get it.
The soup lifestyle found me.
Somehow, soups have gone from “boring” to “comfort in a bowl."
From “for grandparents” to “for survival.”
From “liquid sadness” to “liquid bliss.”
And this pea and spinach soup is exactly that: warm, velvety, fast, and the kind of green that makes you feel like a functioning adult… without actually requiring you to be one.
It takes ten minutes. It tastes like twenty.
And it is perfect for those evenings where your body says, “Boss, give me something warm or I’m going offline.”
Recipe
Ingredients (Serves 2–3)
Oil – 1 tbsp
Onion – ½ medium, sliced
Frozen green peas – 1½ cups (about 200–220 g)
Baby spinach – 1 cup (loosely packed)
Water – 400–450 ml
Garlic powder – ½ tsp
Vegetable stock powder – ½–1 tsp (optional but tasty)
Salt – to taste
Black pepper – ½ tsp
Cream – 1–2 tbsp for finishing
For the sourdough croutons
Sourdough – 2 slices, cubed
Olive oil – 1 tbsp
Oregano – a pinch
Salt – a pinch
Method
1. Make the croutons
Toss sourdough cubes with olive oil, salt, and a bit of oregano.
Toast in an air fryer or oven at 180°C for 6–8 minutes until crisp.
2. Build the soup
Heat oil in a pan.
Add sliced onions and cook until soft and lightly golden.
Add your frozen peas and cook until they turn bright green.
Throw in the spinach and let it collapse into the heat.
Pour in the water, season with garlic powder, vegetable stock powder, salt, and pepper.
Simmer for 4–5 minutes.
3. Blend it
Turn off the heat and blend everything smooth smooth.
Pour back into the pot and adjust consistency to your liking.
4. Finish
Stir in a spoon of cream.
Top with croutons.
Maybe even a drizzle of olive oil if you’re feeling fancy.
