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Best Easy Sopa de Chícharo Recipe

Name: Best Easy Sopa de Chícharo Recipe
Total time: 45 min
Yield: 300 g
Ingredients: frozen green peas 3 cups; yellow onion 1 medium; celery stalk 2 pieces; carrot 1 medium; vegetable broth 4 cups; olive oil 2 tbsp; fresh cilantro 0.25 cup; fresh epazote (optional) 2 tbsp; dried oregano 1 tsp; bay leaf 1 piece; salt 1 tsp; black pepper 0.5 tsp

Creamy green pea soup blended smooth and seasoned with Mexican herbs. This vegetarian, healthy soup is rich in plant protein and makes a fresh, light family dinner starter.

Cook 45 min Difficulty EASY 220 kcal

#vegetarian #mediterranean #diabetic friendly

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Ingredients

Main ingredients

frozen green peas 3 cups
yellow onion 1 medium
celery stalk 2 pieces
carrot 1 medium
vegetable broth 4 cups
olive oil 2 tbsp

Seasonings/Sauce

fresh cilantro 0.25 cup
fresh epazote (optional) 2 tbsp
dried oregano 1 tsp
bay leaf 1 piece
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 33 g 60%

Protein 10 g 18%

Fat 5 g 22%

Serving size 300g

Cooking steps

1

Heat the olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté, stirring occasionally, until the vegetables are softened and onions are translucent, about 7 minutes.
2

Add frozen green peas to the pot, stirring to combine. Pour in the vegetable broth and add the bay leaf. Increase the heat to bring the soup to a gentle boil.
3

Reduce to low heat, cover, and simmer for 15 minutes to infuse the flavors and fully cook the peas. Remove and discard the bay leaf.
4

Add chopped cilantro, epazote (if using), oregano, salt, and pepper. Stir well and simmer uncovered for 3 more minutes to meld the herbs.
5

Turn off the heat. Using an immersion blender, blend the soup until completely smooth and creamy. Taste and adjust seasoning if needed. Serve hot, garnished with extra cilantro if desired.

Personalized Q&A

Q. What's the key ingredient in this Sopa de Chícharo recipe?

The foundation of this creamy soup is the green peas, which provide both its distinctive color and signature flavor. Combined with onions, carrots, and Mexican herbs like cilantro and epazote, the peas are central to giving the soup its plant-based protein and creamy consistency.

Q. What is the most important cooking point to ensure the soup comes out smooth?

It is important to simmer the soup gently for the full 15 minutes, allowing the vegetables and peas to fully soften. Blending after removing the bay leaf and simmering with fresh herbs ensures a velvety texture and even flavor infusion.

Q. How can I prevent the soup from becoming too thin or too thick?

Monitor the vegetable broth addition—use all 4 cups for a classic creamy soup, but if you prefer a thicker result, blend with only 3 cups, adding more as needed. Always start with less liquid; you can thin the soup after blending if desired.

Q. What nutrition details stand out for Sopa de Chícharo?

Each serving contains approximately 220 kcal, with 33g carbohydrates (60% of calories), 10g protein (18%), and 5g fat (22%). Its protein-to-carb ratio makes it a satisfying yet light vegetarian soup option.

Best Easy Sopa de Chícharo Recipe

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