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Pantry Pea and Dill Soup

A wholesome and quick-to-make soup from Naturally Nourished, I show you just how fast it comes together so you can have a from-the-pantry meal in minutes. It’s been one of my favorites through studying, work, and busy motherhood as I can keep all of the ingredients on hand for when there’s “nothing to eat” in the house!

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Pantry Pea and Dill Soup


  • Knob of coconut oil or ghee
  • 2 medium yellow onions
  • Fine sea salt
  • 3 garlic cloves
  • 16 oz / 500 g frozen green peas
  • 3 cups / 750 ml hot vegetable broth
  • 1 Tbsp. dried dill
  • Zest 1 lemon
  • 1 Tbsp. freshly squeezed lemon juice, plus more as needed
  • Cold-pressed olive oil , for serving


  • In a medium saucepan, heat the coconut oil over medium heat. Add the onions and a pinch of salt. Cook until the onions have softened, about 5 minutes. Add the garlic and stir, cooking for 2 minutes more.
  • Add the peas and vegetable broth. Cook just until the peas are bright green and no longer frozen, 1 to 2 minutes only.
  • Quickly but carefully ladle the soup into a blender. Add the dill, lemon zest, and juice. Blend on high until completely smooth. Taste and adjust the seasoning, if necessary.
  • Transfer the soup to a sauce pan and heat until hot. Serve with a drizzle of olive oil.


Serves 4