Ten Ingredient Alkalizing Green Soup

Ten Ingredient Alkalizing Green Soup Recipe

This is my anti-dote to the holidays with all their sweets, drinks, and, cold, short days. You put ten ingredients in a blender, puree, and then decide if you'd like to enjoy the soup hot or cold. In winter, I like the gently heated option, but keep in mind, this is also a fantastic summer soup when served chilled. It's a potent jolt of alkalizing vegetables and herbs, with some staying power thanks to the fat in the silky coconut cream, and the protein-rich split green peas. Serve topped with whatever herbs, sprouts, or nuts you might have on hand, or simply straight and green.

A few considerations - in winter, heat the soup gently. Just shy of a simmer. And just before serving. This will help maintain the beneficial qualities of the miso, and more of the alkalizing power of the greens.

Ten Ingredient Alkalizing Green Soup

Ten Ingredient Alkalizing Green Soup

Happy holidays everyone. I'll post some more clean eating favorites to the front page in the coming days & weeks for new year inspiration.

Ten Ingredient Alkalizing Green Soup

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.

Prep time: 5 min - Cook time: 5 min

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Wow, this looks like the perfect blender soup! Love the addition of split green peas and what I know would be a vibrant flavor. If it's anything like your herb soup from Near and Far, I know I'll love this. Thanks for a simple but incredibly inspired soup, Heidi!

Katie @ Whole Nourishment

Yum. So easy to make and feels cleansing. I topped with toasted walnuts and almonds. Thank you.

Meredith DiMola

This is a fabulous soup Heidi! So nutritious, so delicious and so easy to prepare! I added an avocado and some kale to the mix. I heated it up, but it doesn't really need it. I didn't add a garnish, but I think almonds would work really well here.


Sounds delish! Curious: Have you tried substituting plain green peas instead (e.g., frozen organic peas or petit pois)? I'm not as familiar with green split peas, but what I can tell from the internet is that they are the same but split peas are just dried versus fresh, so wondering if that would be an ok substitute ... If so, I have all the other ingredients so could make it this week!

HS: Hi Sabrina - I use the dried split peas - you could swap, but I like the high-protein nutritional profile of the split peas. Makes the soup feel more like a meal, longer ;)....


This looks wonderful! I'm wondering if you can recommend a brand of miso?

Amber H

Just made this soup last night, with the aid of a pressure cooker, it came together very quickly. I must say that the raw celery overpowered the flavors of this soup. Tasted a bit too much like green juice. But it was healthy, and left me feeling warm and light, but full.


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