I love soups any time of the year and while winter soups are warming and hearty, as soon as the lighter days of spring starts, I’m looking at lighter recipes that are packed with seasonal ingredients. One of my all time favorites is English Pea Soup, using freshly picked peas. Only this time I’m adding a rather special ingredient with Forever Oceans Kanpachi, which turns this easy soup into a healthy entree for the whole family to enjoy! 


Spring Pea Soup topped with Forever Oceans Kanpachi

Serves 4



4 x 4oz Forever Oceans Kanpachi Filets


Freshly ground black pepper

2 tablespoons olive oil


For the soup:

2 tablespoons olive oil

1 small onion, peeled and roughly chopped

1 stick celery, roughly chopped

1 clove garlic, peeled and minced

1 tablespoon freshly chopped thyme or parsley

6 cups peas

6 cups vegetable stock


Freshly ground black pepper


How to make

For the soup:

Take a medium size saucepan, place over a medium heat on the stove, add the oil. Then add the onion and celery, cook until softened, about 3 to 4 minutes stirring occasionally. Add the garlic and thyme, stir and cook for 1 minute.


Stir in the peas, add the stock and bring to a boil, reduce the heat and simmer for 5 minutes until the peas are tender. Carefully pour the soup into a blender and blend until smooth, add salt and pepper to taste.


For the Kanpachi:

Take a medium size frying pan, place over a medium heat on the stove, add the oil. Season the Kanpachi filets, then carefully place them in the pan, cook for 3 minutes, then carefully turn over and cook for another 3 to 4 minutes or until cooked through. 


To Serve:

Divide the soup between four warm soup bowls, add a portion of Kanpachi to each bowl, topped with garnish of your choice, Parmesan crisps, pea shoots, chopped parsley or a swirl of cream. Serve.


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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