Popeye's Sweet Pea Soup

Named after the spinach-loving sailor, this soup stacks green on green. A full pound of spinach meets green peas twice over, dried for the broth body and fresh shelled for texture, all cooked with diced yam, celery, red onion, and a garlic-basil hit.

The surprise move is 3 tablespoons of molasses stirred in with the soy sauce. Neither dominates, but together they add a mellow, sweet-savory depth that ordinary pea soup can’t reach. The yam works similarly, melting into the broth and giving it a silky backbone without the heaviness of cream.

This soup is almost militantly healthy, vegan, dairy-free, iron-rich, and budget-friendly but the flavor doesn’t feel like a compromise. Salt from soy sauce and sweetness from molasses keep every spoonful interesting.

Serve as-is for a chunky rustic soup, or blend half in a blender for a creamier texture. Either way, it’s better on day two.

Kitchen Tips

• Wash spinach thoroughly; grit hides in the leaves and ruins texture.
• Add the fresh shelled peas in the last 5 minutes to keep their color and pop.
• Taste before adding salt; soy sauce contributes significantly.
• Use tamari for a gluten-free version; same flavor profile.

Variations

• Stir in a can of coconut milk for a richer, tropical-leaning version.
• Add grated ginger with the garlic for subtle warmth.
• Top each bowl with crispy fried shallots or toasted pumpkin seeds.