Zupa Z Zielonego Groszku

Name: Zupa Z Zielonego Groszku
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Polish
Ingredients: 500 g Green pea, frozen; 120 g Onion, diced; 2 clove Garlic, minced; 30 g Butter; 200 g Potato, peeled and diced; 100 g Parsley root, peeled and diced; 900 ml Vegetable broth, hot; 80 g Sour cream, stirred smooth; 5 g Fresh mint, leaves picked; 1 tsp Salt; ½ tsp Black pepper, ground

Zupa Z Zielonego Groszku · ready in 45 min · 4 servings · 269 kcal per serving · easy · 11 ingredients

A vivid Polish green pea soup, quickly simmered and blended to keep its emerald colour, with butter-soft aromatics and a gentle sour cream finish.

Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 4
kcal: 269
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

500 gGreen pea, frozen
120 gOnion, diced
2 cloveGarlic, minced
30 gButter
200 gPotato, peeled and diced
100 gParsley root, peeled and diced
900 mlVegetable broth, hot
80 gSour cream, stirred smooth
5 gFresh mint, leaves picked (optional)
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, blender, cutting board, knife, peeler, measuring jug, kitchen scale, heavy pot, ladle, fine sieve, mixing bowl, spoon

Instructions

Gather Ingredients
Gather and measure all ingredients; set out a heavy pot, board, knife, peeler, ladle, blender, sieve, bowl, and spoon. · 10 min
What to look for: Ingredients are measured, vegetables are diced, and tools are within reach.
Soften Aromatics
Melt butter in the pot, add diced onion and garlic, and sauté over medium heat until soft and translucent, about 5 minutes. · 5 min
What to look for: Onion looks glossy and translucent, with no deep browning.
Sweat Roots
Add diced potato and parsley root, then cook for 2 minutes, stirring often so the vegetables take on buttery aroma without browning. · 2 min
What to look for: Root vegetables are shiny and lightly coated in butter.
Simmer Broth
Pour in vegetable broth, bring to a gentle boil, then simmer until the potato pieces are tender, about 15 minutes. · 15 min
What to look for: Broth bubbles gently and potato pieces hold shape but look soft.
Cook Peas
Add green peas and simmer for 5 minutes only, keeping the heat gentle so the soup stays bright emerald rather than dull. · 5 min
What to look for: Peas are hot, tender, and still vivid green.
Blend Smooth
Blend the soup immediately until smooth, then press it through a fine sieve into a bowl for a silkier Polish-style texture. · 5 min
What to look for: Soup is smooth, glossy, and evenly green after straining.
Cream Season
Return the soup to low heat, stir in sour cream, then season with salt and black pepper until balanced and lightly tangy. · 2 min
What to look for: Sour cream is fully blended and the soup looks creamy but not boiling.
Serve Fresh
Ladle the hot soup into bowls and finish each portion with fresh mint; serve at once while the colour is vivid. · 1 min
What to look for: Each bowl is hot, bright green, and topped with fresh mint leaves.

Nutrition (per serving)

kcal	269
Protein	10 g
Carbohydrates	36 g
of which sugars	11 g
Fat	11 g
of which saturated	7 g
Fibre	10 g
Sodium	1184 mg

Nutri-ScoreB

Allergens

Contains: milk

May contain: celery

Ingredient substitutions

Butter

Sunflower oil: Use only if avoiding butter; the soup will taste less rich.

Potato

Parsley root: Use for a lighter, more aromatic soup with less potato body.

Parsley root

Potato: Use when parsley root is unavailable; the soup will be milder and starchier.

Vegetable broth

Water: Use water and season carefully with salt and black pepper.