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 baby spinach; 1 tsp ground black 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 recipe that’s bursting with flavor, easy to pull together, and perfect for anyone who loves a little kitchen magic, you’re in for a treat. This Witches Brew (Green Pea Soup) Recipe is my go-to comfort soup — vibrant green, creamy without any cream, and just the right amount of savory with a hint of earthiness from those playful mushroom “skulls.” I absolutely love how this turns out every time, and you’ll find that it’s a total crowd-pleaser whether it’s Halloween or just a chilly evening.

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Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: Using pantry staples like green peas and potatoes creates a naturally sweet and creamy base without fuss.
Fun & Festive Presentation: Those mushroom skulls turn this soup into a whimsical delight that’s perfect for spooky celebrations or anytime you want a fun twist.
Versatile and Vegan-Friendly: You can easily swap dairy cream for coconut milk to suit your diet with no compromise on taste.
Quick and Cozy: Ready in about 30 minutes, it’s a fast way to warm up that doesn’t skimp on comfort.

The image shows two black bowls filled with green soup placed on a dark surface, surrounded by scattered mushrooms and fresh greens. The soup has a smooth texture and is topped with two cooked mushrooms in each bowl, some leafy microgreens, small green peas, and a small dollop of white cream in the center. There are few red chili flakes sprinkled on top, adding color contrast. The background is softly blurred, keeping the focus on the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

I’ve found that fresh, simple ingredients let this soup shine, and shopping for good quality frozen peas and fresh mushrooms can really lift the flavor. Potatoes give it that lovely creamy texture without needing cream.

Olive oil: Adds richness and helps soften the veggies beautifully.
Onion: Gives a sweet base with a hint of warmth when caramelized.
Garlic cloves: Just enough to add depth without overpowering.
Potatoes: The secret to that smooth, velvety feel in the soup.
Frozen green peas: Convenient and pick the freshest variety you can find for vibrant flavor.
Baby spinach: Sneaks in extra greens and a subtle earthiness.
Ground pepper and salt: Essential for seasoning; adjust to your taste.
Vegetable stock: Use a good quality one for maximum flavor depth.
Mushrooms (white or brown): For those iconic skull garnishes that really make this soup fun.
Heavy cream or coconut milk: Use whichever fits your preference for a luscious finish.
Micro rainbow mix and peas: Adds fresh color and texture on top.
Crushed red pepper (optional): Gives a little kick if you like a spicy touch.

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

I love playing around with this Witches Brew (Green Pea Soup) Recipe — it feels like a blank canvas that you can adapt based on your mood or dietary needs. Feel free to make it your own!

Vegan Variation: Swap the heavy cream for coconut milk, just like I do when I’m cooking for friends who avoid dairy. It adds a subtle coconut undertone that beautifully complements the peas.
Spicy Kick: I sometimes toss in a pinch of smoked paprika or cayenne for an extra layer of warmth — it’s surprisingly good!
Herb Boost: Fresh mint or basil stirred in at the end adds a fresh pop that you might not expect but will love if you like bright flavors.
Mushroom Mix: Using both white and brown mushrooms creates a nice visual and textural contrast for the skulls, which always makes my family go crazy for this presentation.

How to Make Witches Brew (Green Pea Soup) Recipe

Step 1: Sauté the Aromatics and Potatoes

Start by warming 3 tablespoons of olive oil in a large soup pot over medium heat. Toss in your chopped onion, minced garlic, and diced potatoes. Stir often so nothing sticks or burns—about 5 minutes until the potatoes are just starting to soften. This step builds the base flavors, so don’t rush it.

Step 2: Add the Green Ingredients and Stock

Stir in the frozen green peas, baby spinach, salt, and pepper. Give it a good mix for about a minute until the spinach wilts slightly. Then pour in 3 cups of vegetable stock. Bring everything to a boil, then reduce to a simmer for 10 to 15 minutes until all veggies are tender. I love when the spinach almost melts into the soup here — it’s such a cozy sight.

Step 3: Blend Until Smooth and Creamy

Remove the pot from heat and blend the soup until completely smooth and creamy. You can use a regular blender in batches or an immersion blender right in the pot. Make sure there are no chunks left — the silky texture is what makes this soup so comforting. Return the blended soup to the pot and bring it back to a gentle boil to warm through.

Step 4: Prepare the Mushroom Skulls

While the soup simmers, heat 1 tablespoon olive oil in a medium pan. Add your cleaned and halved mushrooms along with ½ teaspoon salt. Sauté for just one minute to soften but maintain their shape — don’t let them sit too long face-down or the skull shape might warp. Pour in 1 cup vegetable stock and let them cook gently until soft but still intact. These mushroom skulls add the perfect spooky flair, and I discovered that cutting small slits to resemble teeth plus poking eyes with a piping tip really brings them to life.

Step 5: Serve and Garnish Your Witches Brew

Ladle the bright green soup into bowls. Swirl in a spoonful of heavy cream or coconut milk for a luscious effect. Top with that fun micro rainbow mix, a few fresh peas, a sprinkle of black pepper, crushed red peppers if you like heat, and the mushroom skulls. It never fails — my family’s eyes light up at this presentation every single time!

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

Use Frozen Peas for Vibrant Color: Fresh peas can be hit or miss outside of spring, but frozen ones retain that sweet flavor and gorgeous green that makes this soup pop.
Don’t Overcook Mushrooms: I learned to sauté them briefly before adding stock so they stay firm and perfect for the skull effect.
Blend in Batches if Needed: If your blender is small, working in batches ensures an ultra-smooth, creamy texture without spills.
Adjust Thickness with Stock: If your soup feels too thick, adding extra stock while warming helps get the perfect pourable consistency.

How to Serve Witches Brew (Green Pea Soup) Recipe

A white bowl filled with smooth green soup forms the base layer, topped with a swirl of white cream placed slightly off-center. On top of the cream, there are two cooked mushrooms, one darker brown and one light brown, positioned near each other. Scattered around the mushrooms and cream are fresh green peas, small green leaves, and thin green and red sprouts, adding texture and color. Tiny red flakes are sprinkled over the soup, and a few drops of black pepper are visible, spreading across the surface. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I go all out with the garnishes here. A swirl of heavy cream or coconut milk adds richness and looks beautiful. Microgreens like a micro rainbow mix bring freshness and a pop of color. Fresh peas keep that bright green theme going, and I always add some freshly ground black pepper and crushed red pepper flakes for a little personality.

Side Dishes

My favorite pairing with this Witches Brew is a crusty warm baguette or garlic breadsticks. For something lighter, simple roasted carrots or a mixed green salad with lemon vinaigrette balance the creamy soup beautifully. My family also loves dipping homemade herb crackers directly into the bowl—total comfort food vibes.

Creative Ways to Present

For Halloween parties, I’ve turned this soup into a real showstopper by floating the mushroom skulls like eerie boats and using black bowls to make the green color really pop. I even added edible flowers for a mystical forest touch one year—it was such a hit! Presentation is half the fun with this Witches Brew.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge for up to 3 days. Before storing, let it cool completely to avoid condensation, which can water down the soup. When reheated, the flavors seem even better the next day!

Freezing

If you want to freeze this soup, let it cool fully, then transfer to freezer-safe containers or bags. I recommend leaving a bit of space for expansion. It freezes beautifully and can be kept for up to 3 months—just thaw overnight in the fridge for best results.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. Adding a splash of vegetable stock or water as it warms helps bring back the perfect creamy texture. Avoid boiling it rapidly to keep that fresh green color and flavor.

FAQs

Can I make Witches Brew (Green Pea Soup) Recipe without potatoes?

Yes! Potatoes add creaminess, but if you want a lighter soup, you can replace them with cauliflower or simply increase the peas and spinach for thickness. Just be aware the texture will be a bit different—less velvety but still delicious.
How do I make the mushroom skulls look so realistic?

I found that halving the mushrooms and carving small details like eyes and teeth with a small piping tip or straw makes a big difference. Using both white and brown mushrooms gives nice color contrast, and sautéing them just enough keeps their shape intact.
Is this soup suitable for a vegan diet?

Absolutely! Just swap the heavy cream garnish for coconut milk, and make sure your vegetable stock is vegan-friendly. The soup naturally has no animal products, so it’s a great vegan-friendly option.
Can I cook this soup in advance for a party?

Yes, this soup actually tastes better the next day once the flavors meld. Prepare it a day ahead, store it in the fridge, then reheat gently before your party. Add garnishes and mushroom skulls just before serving to keep them fresh and impressive.
What’s the best way to blend the soup?

You can use either an immersion blender right in the pot or a countertop blender. If using the latter, blend in small batches to avoid splattering and always be careful with hot liquids. The key is to blend until perfectly smooth and creamy.

Final Thoughts

This Witches Brew (Green Pea Soup) Recipe holds a special place in my heart because it combines comfort, flavor, and a bit of seasonal whimsy all in one pot. It’s incredibly satisfying to share something that’s not only tasty but also sparks smiles around the table. The next time you’re craving something green, creamy, and uniquely festive, I really hope you give this recipe a try—you’ll be glad you did, and your kitchen just might smell a little more magical.