Be sure to rinse/wash all your greens well prior to using. You can make a chunky, alternative version of this soup by adding the split peas after pureeing the rest of the ingredients.
1 cup cooked split green peas
2 ounces (2 handfuls) spinach, de-stemmed
1 large celery stalk
1 ounce parsley leaves (1 handful)
1 ounce cilantro leaves (1 handful)
1 clove garlic
1 tablespoon miso
1 tablespoon nutritional yeast
2 tablespoons coconut cream*
2 1/2 cups water
Toppings: any/all of the following: shaved watermelon radish (I like to soak in salt water), toasted almonds, celery &/or cilantro leaves
Combine the split peas, spinach, celery, parsley, cilantro, garlic, miso, nutritional yeast, 1 tablespoon of the coconut cream, and the water. Puree until silky smooth. Transfer to a medium saucepan, and (if desired) heat gently until hot but not simmering. Taste, and adjust with a bit of salt or more miso, if needed. Serve topped with a drizzle of the remaining cream, and whatever toppings you have on hand.
Makes about four cups.
*I use the thick coconut cream from the top of a can of full-fat coconut milk.
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