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


  1. 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. 

  2. Serve topped with a drizzle of the remaining cream, and whatever toppings you have on hand.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Serves 4


*I use the thick coconut cream from the top of a can of full-fat coconut milk.