Samin’s Pea Soup, sort of.

This recipe is adapted from something I heard listening to Samin Nosrat and Hrishikesh Hirway’s podcast Home Cooking. Samin mentioned a “pea soup recipe”, and because I have several bags of frozen peas on hand at all time, I gave this a whirl. One of the things I love so much about how Samin cooks is her irreverence towards recipes (clearly she’s my cooking spirit animal). I’ve always viewed recipes as more of a suggestion rather than some hard and fast rule I have to follow. We all have different tastes and varying ingredients on hand, and I hardly think it’s worth making a special trip to the store for an obscure ingredient when I have something on hand I can substitute.

Serves 4; Time: 1 hour


  • 1 bag (450g) frozen peas
  • 1 yellow onion
  • 1-2 cups homemade stock (veggie, or chicken)
  • 3 cloves garlic
  • 1 tsp white pepper
  • 1/4 cup tahini
  • 1 tbsp of apple cider vinegar (or fresh lemon juice)
  • several handfuls of chopped dill (1/2 handful for each bowl when serving)
  • Aleppo chili flakes (or whatever chili flakes you have on hand)
  • salt to taste

1. Chop the onion into slivers. In a skillet or a dutch oven, sweat the onion on low heat in olive oil until blonde. 

2. Add in the thawed peas (just leave them out on the counter for a bit, or run under warm water), garlic cloves, and stock (I used the leftover bean water from beans I simmered that day because I was out of stock). Simmer on low heat for 30 min. 

3. Remove from heat and blend the pea, onion, garlic mixture with the tahini in a food processor until creamy. 

4. Add in the apple cider vinegar until the soup lifts and tastes bright. 

5. Divide into bowls and top with the Aleppo chili, a drizzle of tahini, a few drops of olive oil, and a generous helping of dill. 

Leave a Comment