Name: Witches Brew (Green Pea Soup) Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tbsp olive oil; 1 onion, roughly chopped; 3 garlic cloves, minced; 1 cup potatoes, diced; 3 cups frozen green peas; 1 handful of baby spinach; 1 tsp ground pepper; 1 tsp salt; 3 cups vegetable stock; 1 tbsp olive oil; 8 oz white or brown mushrooms; 1 cup vegetable stock; 1/2 tsp salt; heavy cream or coconut milk; micro rainbow mix; peas; ground black pepper; crushed red pepper (optional)

If you’re on the hunt for a soup that’s vibrant, comforting, and just a little bit magical, then you have to try my Witches Brew (Green Pea Soup) Recipe. Trust me, this isn’t your average green pea soup—it’s packed with flavors, textures, and even a fun twist with those spooky “skull” mushrooms that make it perfect for any season, especially Halloween. Once you make this, you’ll see why it’s become a favorite not only with my family but with everyone I share it with.

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Why You’ll Love This Recipe

Bursting with fresh flavors: The sweetness of peas combined with herbs and spices creates a soup that’s anything but boring.
Fun presentation: Those quirky mushroom “skulls” add a little edible whimsy that’s perfect for dinner conversation or holiday fun.
Simple and quick to make: You’ll be amazed how easily the ingredients come together in just about 30 minutes.
Versatile for all diets: Whether you prefer coconut milk over cream or want to keep it vegan, this recipe adapts beautifully.

The image shows black bowls filled with green soup placed on a dark surface. Each bowl has a smooth green soup base with a swirl of cream in the center. On top of the soup, there are two cooked mushrooms, some green microgreens, and small green vegetable pieces scattered around. The mushrooms are brown and slightly shiny from cooking. Around the bowls, there are fresh mushrooms and some scattered microgreens on the white marbled surface that add a natural touch. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I love how these ingredients work together to create a bright, creamy soup without any fuss. Plus, you’ll find everything is pretty pantry-friendly save for the fresh spinach and mushrooms, which give it that extra boost.

Olive oil: This helps to soften and flavor the onions and garlic while keeping things light and fresh.
Onion: Adds a sweet, savory base for the soup; I usually keep the pieces chunky for texture.
Garlic cloves: They bring a wonderful aroma and depth—don’t skip them!
Potatoes: Perfect for thickening the soup naturally and adding creaminess.
Frozen green peas: Easily available and full of vibrant color and sweetness.
Baby spinach: A handful goes a long way for freshness and a subtle earthy taste.
Ground pepper and salt: Balance the flavors and enhance the natural sweetness of the peas.
Vegetable stock: The foundation of the soup’s liquid, bringing everything together.
Mushrooms: For the fun “skull” garnish, adding a savory, meaty contrast.
Heavy cream or coconut milk: Creates a silky finish—perfect for dairy or dairy-free diets.
Micro rainbow mix, peas, ground black pepper, crushed red pepper (optional): These final touches add texture, color, and a hint of spice.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This soup is a fantastic canvas for your kitchen creativity. I often tweak it depending on the season or what’s in my pantry, and I encourage you to do the same to make it truly your own.

Dairy-free version: I swap heavy cream with creamy coconut milk sometimes, and it adds a lovely subtle sweetness while keeping things rich.
Add herbs or spices: Sometimes, I add a pinch of fresh thyme or a dash of smoked paprika to deepen the flavor profile.
Protein boost: Adding a swirl of white beans or tossing in some cooked quinoa before blending can turn this into a heartier meal.
Mushroom choices: For those fun “skulls,” I’ve tried mixing white button and baby bella mushrooms — the contrast just makes them pop visually.

How to Make Witches Brew (Green Pea Soup) Recipe

Step 1: Sauté the Aromatics and Potatoes

Start by heating the olive oil in a large soup pot over medium heat. Toss in your chopped onion, minced garlic, and diced potatoes. Stir often and keep an eye on the potatoes—they should become semi-soft after about 5 minutes. The smell at this stage? Absolute heaven. This gentle cooking builds the flavor base for your witches brew.

Step 2: Add the Peas, Spinach, and Seasonings

Next, add the frozen green peas, baby spinach, salt, and ground pepper. Stir everything for another minute so the spinach wilts and the peas begin to warm up. Then pour in the vegetable stock, crank the heat to bring it all to a boil, and reduce it to a gentle simmer. Let it cook for 10-15 minutes until everything is tender—this is where the magic thickens.

Step 3: Blend Until Smooth and Creamy

Once the veggies are soft, it’s time to blend. Use an immersion blender right in the pot—or transfer to a regular blender in batches—to purée the soup until it’s irresistibly smooth and creamy. I love this step because your kitchen fills with a fresh, green aroma. Return the blended soup to the pot and bring it to a boil gently again to warm through.

Step 4: Sauté the Mushrooms “Skulls”

While the soup simmers, heat olive oil in a medium pan and add your cleaned, halved mushrooms seasoned with salt. Sauté just for a minute, then add a splash of vegetable stock and cook until soft—but be careful not to let them get mushy or lose their shape! This step is key for keeping those spooky “skull” shapes sharp and fun.

Step 5: Serve and Garnish the Witches Brew (Green Pea Soup) Recipe

Ladle the soup into bowls, then get creative with your garnish. I drizzle a little heavy cream (or coconut milk for dairy-free), sprinkle some micro rainbow mix, fresh peas, black pepper, and add crushed red pepper for a kick if I’m feeling daring. And of course, those mushroom skulls get to top it all off—my family goes crazy for how cute and delicious they look!

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Pro Tips for Making Witches Brew (Green Pea Soup) Recipe

Use frozen peas for sweetness and convenience: Fresh peas are great but frozen are often sweeter and save prep time.
Reserve some peas before blending: Stirring a few whole peas back in adds delightful texture contrast.
Don’t overcook mushrooms: Sauté them just long enough to soften while retaining shape for the best “skull” presentation.
Be gentle when blending hot soup: Let it cool slightly before blending in batches to avoid splatter and burns.

How to Serve Witches Brew (Green Pea Soup) Recipe

A white bowl filled with smooth, bright green soup forms the base layer, topped with a swirl of white cream. On the cream and soup sit two cooked mushrooms, one dark brown and the other light brown, adding texture and depth. Scattered around are small green peas and fresh green microgreens with fine stems. Tiny red chili flakes are sprinkled on top, giving a pop of color. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top the soup with a swirl of cream or coconut milk for that gorgeous contrast against the green, followed by a scatter of microgreens and fresh peas. The black pepper adds a little crackly bite, and crushed red pepper flakes bring just enough heat—especially if you like a touch of spice. Plus, those mushroom skulls bring the fun factor every time!

Side Dishes

My go-to side for this soup is a crusty artisan bread or garlic-rubbed toast to sop up every last drop. Sometimes I add a simple green salad with lemon vinaigrette to keep things light and fresh. And if I want to go all out, roasted root vegetables complement the soup’s sweet earthiness perfectly.

Creative Ways to Present

For Halloween, I’ve served the soup in hollowed-out mini pumpkins or black bowls with edible glitter dust for a spooky shimmer. You can also pipe the cream in spiderweb patterns or add edible flowers for a mystical twist. It’s such a fun recipe to play with—you’ll have a blast impressing your guests!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover witches brew soup in an airtight container in the fridge for up to three days. The flavors actually deepen overnight, so sometimes I think it tastes even better the next day. Just give it a good stir before reheating.

Freezing

Freezing works well if you want to meal prep. I freeze soup in portions in freezer-safe containers or heavy-duty bags. When thawed, the creamy texture holds up nicely if you stir gently while reheating. I usually freeze without the mushroom garnish and add fresh ones after defrosting.

Reheating

To reheat, I warm the soup slowly on the stove over medium-low heat, stirring frequently to prevent sticking or burning. You can add a splash of stock or water if it gets too thick. Avoid boiling again to keep that smooth texture. Then add fresh garnish and those signature mushroom skulls for presentation.

FAQs

Can I make Witches Brew (Green Pea Soup) Recipe vegan?

Absolutely! Just swap out the heavy cream for coconut milk or your favorite plant-based cream. Also, make sure to use vegetable stock without animal-derived ingredients. The soup remains rich and creamy without any dairy.
Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully when in season and can add a slightly sweeter flavor. Just make sure to shell them before cooking and adjust the cooking time slightly, since fresh peas might cook faster.
How do I make the mushroom skull garnish?

Clean your mushrooms and cut in half. Use a small piping tip or straw to carefully poke out “eyes,” and make slits on the stem for “teeth.” Sauté lightly with salt and a splash of stock to keep their shape and soften them perfectly.
Is this soup suitable for kids?

Definitely! It’s a sweet, mild, and creamy soup that children usually love. You can skip the crushed red pepper garnish if you want to keep it kid-friendly.

Final Thoughts

This Witches Brew (Green Pea Soup) Recipe holds a special place in my kitchen rotation because it’s easy, delicious, and just playful enough to brighten any meal. From first timers to seasoned cooks, this soup is a joy to make and even more fun to eat. So go ahead—blend up some green goodness, add those cheeky mushroom skulls, and share the magic with your loved ones. I promise, they’ll be asking for it again and again.