GO GREEN VEGETABLE SOUP

GO GREEN VEGETABLE SOUP
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One of my favorite things about my Go Green Vegetable Soup is the vibrant green color! When I think of the split pea soup of my childhood, images of Exorcist vomit spring to the forefront of my mind. A brownish-green, grainy soup that looks as inviting as a pair of sweaty gym socks.

When I decided to make my own pea soup the first thing I thought to myself was, I want it to be green, vibrant green! I wanted it to look fresh, clean, healthy, and yes…pretty. My pea soup is not a split pea soup. While I do like the taste of split pea soup, if not the look, I wanted something brighter in appearance, taste, and mouthfeel.

My Go Green Vegetable Soup combines green peas, spinach, celery, parsley, and mint. Instead of adding heavy cream or half and half, I use a boiled potato to get the creaminess that would otherwise come from a dairy product. This is soup is great for Winter, as most soups are but also for Spring and Fall. I personally like soup all year round so it wouldn’t be strange for me to make this is the summer.

I process this soup in my Vitamix as it blends leafy veggies into the smoothest texture I’ve ever seen by any blender or food processor. If you have a Vitamix you already know that it is truly next level! If you don’t have a Vitamix…go buy one. Just kidding…sort of. If you are not using a Vitamix, I can’t say for certain that the vegetables and herbs will break down to a smooth, velvety texture but the overall taste will still be there.

INGREDIENTS

Yield: 6-8 servings

4 cups frozen or fresh green peas

3 cups vegetable broth

1 cup fresh spinach leaves

1 cup kale

2 tbsp fresh mint leaves (+ extra for garnish)

2 tbsp parsley (chopped)

1 small to medium yellow potato (peeled and diced)

1/2 small yellow onion (diced)

1 stalk celery (chopped)

1 clove garlic (chopped)

2 tbsp extra virgin olive oil

sea salt

black pepper

DIRECTIONS

Pour extra virgin olive oil into a dutch oven or stockpot, add onion, garlic, celery, and a bit of salt and pepper. Saute on low to medium heat until onion is translucent, making sure not to let it brown. Once softened add vegetable broth, the diced potato, kale, and peas.

Bring to a boil and reduce to a simmer for approximately 10 mins.

Remove from the heat and add the spinach, mint, and parsley. Stir ingredients together.

Pour the soup mixture into the canister of your Vitamix and blend until smooth- approximately 60 seconds.

Taste and add more salt and/or pepper if necessary.

Pour the Green Vegetable Soup into bowls and garnish with fresh mint leaves.

Check out some of my other soup recipes: Roasted Butternut Squash Soup w/ Coconut Milk

Super Easy Red Lentil Soup

 

NOTES

If you are not using a Vitamix, I do not know if the leafy vegetables will blend smoothly in another type of blender.

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