pea shoot soup

Pea shoots taste like the essence of fresh peas in the pod you get later in the summer. Raw, they’re perfect on their own or in sandwiches and salads. Cooked, they marry that fresh pea flavor to a dish. One of my favorite ways to use them cooked is in cream of cauliflower pea shoot soup:

Cream of Cauliflower Pea Shoot Soup


  • 1 tablespoon butter
  • 1 medium leek, sliced into rings
  • ½ cup dry white wine
  • 1 head fresh cauliflower, chopped into large pieces
  • 4 cups stock (vegetable, chicken, or beef – whichever taste you prefer)
  • 4 cups fresh pea shoots
  • Couple dashes garlic powder


  • In a stock pot, melt the butter and add the sliced leeks
  • Sautee the leeks until just soft, add the wine
  • Heat for a few minutes to vaporize the alcohol
  • Add the cauliflower and stock
  • Simmer until the cauliflower is soft
  • Add the fresh pea shoots, stir into the mix
  • Cover for 3-5 minutes and simmer until the pea shoots are bright green
  • Add the garlic powder
  • Puree the soup with an immersion blender stick or run through a countertop blender or food processor in batches until smooth
  • Add salt and pepper to taste

The pea shoots turn the soup a vibrant green — a beautiful complement to any dinner.

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