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Vernal Pea Soup with Cream Cheese Dumplings

Posted by Sunsweet - Thursday, March 10, 2016

An elegant starter. A light and tasty lunch. A bowlful of springtime beauty. Our delicious Vernal Pea Soup with Cream Cheese Dumplings is actually surprisingly simple to make. And with less than 300 calories in each bowl, we are certain that it'll become a firm favourite in your family's recipe repertoire, too. Enjoy!


1 onion
1 tsp. olive oil 
400 g frozen peas
300 g vegetable stock 
200 ml kefir
80 g California prunes 
100 g cream cheese 
4 sprigs of mint 
Salt & pepper (coarse)


  1. Finely dice onion. Heat oil in a pan and sauté onions until translucent. Add peas and sauté for 1 minute. Deglaze with vegetable stock, bring to a boil and simmer for about 10 minutes over medium heat.
  2. Remove pan from heat and finely blend with a hand blender. Pour the soup into a metal bowl, place it in cold water and allow soup to cool.
  3. Stir kefir into the cold soup. Season with salt and pepper. Finely chop prunes and mint and mix with cream cheese. Form small dumplings using 2 wet teaspoons and serve with the soup. Garnish with mint and pepper.

Tip: serve with toasted baguette.