Creamy Kale and Pea Soup Recipe

What happens when you cook up a bunch of leafy greens and peas? Well, I’m calling it my creamy green monster, a quick and delicious soup. It’s flavorful, packed with healthy ingredients, and super filling.

This was my second week of receiving both kale and collard greens in my produce delivery. Last week, I made a side dish utilizing them both, a stewed mixture with tomatoes. Unfortunately, you didn’t see it because I forgot to photograph it … whoops!

Tomorrow is my next produce delivery and I had these greens still hanging out in the fridge. I started to stress today because I think I’m receiving more kale tomorrow. I don’t know why but I haven’t been in the mood for the texture of these greens — they are tough and actually resist becoming soft. For this reason, they work well in soups and stews. I wondered what would happen though if I pureed them. The result was an amazing success!

I used chicken broth as the soup base, then flavored with garlic and onion, as well as herbs and seasonings. Carrots and peas were used to add an underlying sweetness. I finished with yogurt to give the soup a bit of creaminess and tang. Even if you don’t like peas or greens, you’ll likely enjoy this soup.

Creamy Green Monster

6 cups fat-free broth (I used chicken)
1 cup carrot, chopped
1 onion, chopped
1 garlic clove, minced
1 bay leaf
1 tsp. dried thyme
1 tsp. pepper
1/2 tsp. salt
6 cups kale/collard greens, chopped
1 1/2 cups peas
1/2 cup flat leaf parsley
1/2 cup greek-style fat-free yogurt (Oikos)

In a large pot, bring broth, carrot, onion, garlic, bay leaf, thyme, pepper and salt to a boil. Cover and simmer for 10 minutes.

Add kale and collard greens, cover and continue to simmer for another 10 minutes. Add peas and parsley, simmer for an additional 5 minutes.

Using a stick blender or blender, puree the soup until smooth. Stir in yogurt until blended.

Serve with a dollop of yogurt, a sprinkle of parsley, a pinch of smoked paprika or cumin, and a drizzle of olive oil. I also floated a few pieces of roasted tofu in it as well.

If you’ve noticed, I’ve been using Oikos yogurt in nearly every recipe this week. Well, it’s true — I bought a large container and have been trying it out in a variety of ways. Unfortunately, this concludes my container for this week …

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  1. I wouldn’t call the soup a “monster”! Your soup actually looks much more appetizing than one green soup that graced the cover of a Good Food magazine. What are you going to do when the check from Oikos arrives in the mail? Haha, just kidding :)

  2. Your creamy green monster looks delicious! I love the idea of blending up those greens. I will never enjoy tofu but I can just leave that out! The soup sounds very healthy too, yum! I also just realised I don’t have a link to you on my sidebar – what a crime! I’m going to remedy that straight away….

  3. This looks great – it’s a great use for all that kale and collard greens. I was going through a kale phase a couple of months ago, but pureeing it never occurred to me.

    The title of your post was funny. I live in Boston and “green monster” isn’t really asssociated with soup here :)

  4. Gorgeous green soup Allen…now you have something to fight against as per your third wish (become a superhero!).

  5. Manggy: haha! *sigh* … I wish there were a big check in the mail :-)

    Helen: Thank you! You can skip the tofu, I won’t force you to eat it :-) Thanks also for adding me to your sidebar!

    Fearless Kitchen: Ahhh, I forgot about the most famous Green Monster!

    Peter G: :-)

    Erin: Ahhh, yes *that* green monster — this soup is dedicated the folks back east! Actually, sports references occurring on my site are purely coincidental and should not be construed that I have any knowledge of sports … unless you consider baking a port :-)

  6. Delicious sounding soup, and I love the addition of roasted tofu. The perfect protein addition. I always throw a dollop or so of yogurt on my soups. …Adds a whole new dimension.

  7. Is the kale or collards equal to one bunch or more? Thanks! This soup looks yummy – and it’s over 90º here!

  8. ~M: I used one bunch of each but I removed the stems and thew away a few bad leaves here an there. In the end, it was about 6 cups chopped, with an equal amount of each green.

  9. Mmmm, I love your idea of pureeing the kale! Your soup sounds divine – the perfect way to still enjoy soup in the spring and summer!

  10. This looks great…. it’d be so much fun to make a little tofu monster in it for kids, well not just kids I’d love it too.

    I love the sound of all those flavours together, it really does sound delicious and filling

  11. Another Bostonian here, assuming this recipe included at least 1 Fenway Frank and some cheap beer :-)

    Happy to find a great use for kale instead. Thanks!

  12. if you want to make it even more nutritious and filling you gotta add chia seeds! anyone adding chia seeds to their recipes? i especially like mine in soup and oatmeal these days so your green monster soup would be ideal!

  13. This looks incredible – love the fresh ingredients!!! It is simple yet special. I give it a Cheers To Extraordinary Entertaining and will use when I have guests.


  14. i absolutely love the idea of this soup. we are huge fans of collard greens, kale and mustard greens (which could be a great addition!). super healthy and very satisfying. I could see adding some chunks of veggies and maybe chorizo to make a heartier winter stew.

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