Add the basil and the avocado (if desired), and blend. Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire). Remove soup from heat, add spinach and cilantro. Is this soup eaten hot or cold? Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. 1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen, 6 ounces spinach leaves (2 cups packed), washed well and spun dry. Stir in spinach, kale and nutmeg and gently cook for 1 minute. If using water add bouillon cube as well. Everything is from the freezer or storecupboard and so it can be made in a few minutes. Blend the soup using an immersion blender, or in batches when using a regular blender. Make a lemony, Greek-inspired chickpea soup in just 20 minutes. Hello my beautiful friends! Find great Your Way tips throughout the video to customize this dish just for your family. This wonderful spring-inspired soup highlights the fresh combination of peas and mint. Add chicken broth and 2 cups water; bring to a boil. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. View Recipe: Spinach, Pasta, and Pea Soup heat. Also, if you have a VitaMix, you can heat it by allowing the blender to … Serve and enjoy immediately! The first time I shared with you a soup recipe I told you how I usually make my own soups: I through in the pot a bunch of good ingredients that according to me go well together, without really following recipes or rules. In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Spinach and Green Pea Soup. Purée soup in a blender until smooth and transfer to a bowl. Spinach Soup Recipes Loaded Black-Eyed Peas, Spinach, and Vegetable Soup Loaded Black-Eyed Peas, Spinach, and Vegetable Soup ... Great soup on a cold winter day but I bet it would taste just as good at any other time! Start with defrosted peas, make the soup as directed, and then warm it gently on the stove or in the microwave until it’s the desired temperature. I make split peas soup often and I tend to swap certain ingredients occasionally. Add the asparagus, spinach, peas, and two cups of broth. Preparing the soup: Heat oil in large saucepan. Reasons to love this pea soup recipe. My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. I used plain greek yogurt, extra tarragon and salt, and some lima beans i had in the freezer since I didn't have enough fresh peas. ... Asparagus, Pea Shoot, Spinach, and Potato Soup Delicious homemade soup that's packed with green garden vegetables and herbs. Also, it’s easy to eye ball the quantities in this soup. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes). It's amazingly quick and easy to … This plant based soup … Add garlic and onions; sauté 30 seconds, stirring constantly. Puree this mixture in a blender or a food processor. Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves. Repeat process with remaining soup, mint leaves, and spinach. Home » Recipes » Soups, Chili, & Beans » Bright Green Spinach and Pea Soup. Soak at room temperature for at least 12 hours. We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge. Pea Soup with Spinach. Soups don’t only need to be served hot. Divide the soup between two serving bowls. YUM!!! Your choice! Add the spinach and peas. Season to taste with salt and pepper. Heat a large saucepan over high heat. The combination was certainly not what I expected. Thyme can also work well, but approach with caution and use sparingly, Thyme can be overpowering to the delicate flavor of the peas. Lower the heat and simmer, uncovered, for 20 minutes. Stir in the chicken stock. Add minced garlic to spinach and continue sautéing until spinach is completely wilted. In a blender or with a hand blender, puree soup. Toasted whole … I used fresh peas, fresh spinach, whole milk yogurt following the recipe exactly. If served within minutes of preparation, it’s a bright, vivid green. I like this soup cold, but it could easily be served hot. Soup also freezes well. I love soups, and it was cold and rainy (rare in drought-ridden Southern California)! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Added extra garlic and broth, but otherwise followed the recipe and it turned out well. Powered by the Parse.ly Publisher Platform (P3). Pour in the stock, bring to the boil and simmer for 10 mins. Join my mailing list and get my fun, printable Healthy Breakfast Flowchart - and never have a crummy breakfast again! Preparation. Recipe by Panda Rose. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Featured in: Soups With Spinach, Five Ways. You can use a stand or hand blender. I pureed it and added 1 cup of whole milk plain yogurt. Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms. It should not be heated. It was amazing. Image February 28, 2014 foodfluential 2 Comments. That’s why I believe there are so many delicious versions of this soup. Purée soup in a blender until smooth and transfer to a bowl. This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas. Puree soup using an immersion blender or food processor until smooth and creamy. Wow- that was surprisingly fresh and tasty. Add the spinach and peas. Blend the tomatoes, celery, and garlic with the juice of 1 orange until smooth. Stir 1/2 teaspoon Dijon mustard into the soup… A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal. Top up with a swirl of coconut milk, some spinach … The only ingredients that require chopping in this spinach pea soup recipe are the garlic, onion and potato. This is raw soup intended to be served at room temperature. Stir in oregano and next 4 ingredients (through spinach). (All the chopping will be done in no more than 3 minutes). Add chicken broth and 2 cups water; bring to a boil. Go. Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Stir in the spinach and yogurt and then blitz the soup until smooth. Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth. This soup was very good and easy to make. Author and Educator. including half of the greens, coarsely chopped. Transfer puréed soup to a clean soup pot. James Beard. Stir occasionally. This site uses Akismet to reduce spam. Season with salt to taste, and heat over low heat until warmed through and ready to serve. Does not need flour for thickening so is low carb and is absolutely delish. Serve it warm or chilled. Sauté the onion and garlic over medium heat for 3 minutes. Cover and simmer for 5 minutes. Add olive oil to pan; swirl to coat. DIRECTIONS.Heat olive oil in a large pot over low-med. Learn how your comment data is processed. ... Good hot or cold. I modified it by simply simmering the frozen peas in the stock with sugar and salt and pepper, but then cooled the mixture by adding the cup of ice and letting it set before pouring it over the fresh spinach and 3 tbspn fresh tarragon I had packed into my blender. Scoop out around 4 tablespoons of the peas and set aside to add to the top of the soup later. In searching for this recipe, I was trying to recreate a soup my husband and I had at the Fearrington House, a five star inn and restaurant in Pittsboro, NC. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes). Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it). Like the Fearrington house, I added some finely chopped, steamed shrimp that I had steamed with old bay seasoning in a mixture of half water and half apple cider vinegar. Ladle the soup into bowls and add some of the reserved peas to the top. How to make vegan spinach and pea soup: step-by-step. Add the frozen vegetables and 3tbsp of pesto and bring back to the boil so that everything is heated through. Heat the oil in a medium saucepan over medium heat. Allrecipes has more than 30 trusted spinach soup recipes complete with ratings, reviews and cooking tips. Heat oil in a large skillet and sautee the onion until soft but not brown. In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Learn: How to Make Soup From Evelyn Roses International Cookbook. Add 5 1/2 cups water and bring to a boil. Divide soup between 2 bowls and top with remaining yogurt. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. It's hard to believe that you can combine these ingredients and come up with a taste like this. Cook until the peas and asparagus are soft. Search Recipes. Cover and cook 10 minutes or until orzo is done. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted. Disclaimer & Disclosure | Privacy Policy | Contact. Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. Heat 1 tbsp of the olive oil in a saucepan over a low heat and sweat the onion. Serve with some croutons or crusty bread. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too. Add frozen peas, water or stock to pot. 1.In a large pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. Add orzo, lemon rind, and chickpeas. Start Here or Learn More. Yellow Split Peas Soup with Spinach Recipe Tips & Notes. Stir in the half and half and allow to cool to room temperature. Bring to a boil and then simmer for 10 minutes. This creamy Split Pea and Spinach soup is an easy Vegan, healthy, yummy and comforting food with so many health benefits!. Season with a little black pepper. Cold soup recipes are perfect to make in big batches, and can be just as delicious as their hearty winter counterparts. Hi. It is simple to make, it is full of flavour and it will really warm you up on those chilly autumn days. Season with sweet paprika, curry, and chilli powders. Thanks for the recipe! Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Cold Minted Pea Soup. Step 3 Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. This was so easy to make, and yet wholesome and delicious. Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck. Add the spinach by the handful until completely incorporated. The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. A deep green fresh tasting soup. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Soup should not be pureed or frozen with bacon. Add garlic and onions; sauté 30 seconds, stirring constantly. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. Remove from heat and puree (with an immersion blender, or in two … I plan to make this as a starter course for a formal luncheon I'm throwing for my cousin's baby shower. This Spinach and Pea Soup won’t make up for the lack of sun but with it being just 2 Smart Points on Weight Watchers Flex / Freestyle Program it won’t disappoint! It's light and bright flavor makes it an ideal spring or summer soup recipe. How To Cook: 1.Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a bowl or pan and add enough cold water to cover them by 1 inch. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.