This is the greenest of green soups, and it couldn't be simpler to make. 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 your green soup 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.
One last thing. This is a fantastic on-the-go soup. Pour it into a thermos along with an ice cube or two in the summer. You know the drill for winter - warm it up a bit. Green soup for all seasons!
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.
*I use the thick coconut cream from the top of a can of full-fat coconut milk.