Recipe: Spring Greens and Peas Soup

From the Vitality Food Feature ‘Freshen Up Your Spring Menu with Plant-Based Meals‘.

In the northern hemisphere, when the sun makes its climb towards the spring equinox, the earth goes green with anticipation of renewal. This is when our thoughts turn to love and our diet turns to light, cleansing foods. Of all the seasons, this is the one that delights me most when I fill my basket with spring greens like baby spinach, kale, sorrel, chives, lemon balm, parsley, tender maché, dandelion, asparagus and fiddleheads.  (Makes: 4 servings)

Ingredients

  • 2 Tbsp extra virgin olive or coconut oil
  • 1 medium sweet onion, chopped
  • 2 cups vegetable broth or water
  • 3 cups fresh, shelled green peas
  • 1 to 2 cups spring greens (see above), coarsely chopped
  • ¾ cup plain yogurt, divided
  • 4 Tbsp whole, shelled pistachio nuts
  • 4 Tbsp thinly sliced fresh basil

1) Heat oil in a heavy-bottomed saucepan over medium heat. Add onions and cook, stirring frequently for 5 minutes or until soft.

2) Add water or broth and the peas and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes. Add the greens and simmer until the peas are tender and the greens are wilted, about 5 minutes.

3) Working in batches, purée the peas/greens mixture using a blender or food processor. For a fine textured soup, strain the peas back into the saucepan. Add 3 tablespoons of yogurt and heat through.

4) Ladle into soup bowls and divide the remaining yogurt evenly among the 4 bowls. Top each bowl with 3 tablespoons yogurt, 1 tablespoon nuts, and 1 tablespoon basil.

Pat Crocker's mission in life is to write with insight and experience, cook with playful abandon, and eat whole food with gusto. As a professional Home Economist (BAA, Toronto Metropolitan University, Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. Her wellness practice transitioned over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest books, Cooking with Cannabis and The Herbalist’s Kitchen. www.patcrocker.com

Leave a Reply

Your email address will not be published. Required fields are marked*

Recent Posts

Book excerpt: French Women Don’t Get Fat

An excerpt from the book, French Women Don’t Get Fat, published by Alfred A. Knopf,… Read More

1 week ago

Briefs – Foods That Starve Cancer; Pain Meds Affect Testosterone in Unborn Babies; Heartburn Drugs and Mortality Risk

(Originally published Sept. 2017; Updated October 31, 2024) Turmeric, Apple Peel, Red Grapes Starve Cancer… Read More

2 weeks ago

5 Tips for Managing Blood Sugar to Heal Hypoglycemia and Diabetes

(Updated October 30, 2024) The Role of Supplements, Low-glycemic Carbs, and Exercise When we think… Read More

2 weeks ago

Manage Menopause Naturally: 3 Steps to Heal and Cleanse the Liver

The following is an excerpt from "Managing Menopause Naturally: Before During, and Forever" by Emily… Read More

3 weeks ago

What The Experts Do To Prevent Alzheimer’s Disease

If you ask the average person what causes Alzheimer's Disease they'll probably say 'it's in… Read More

3 weeks ago

The Critical Link Between Oral Health and Overall Well-Being

(Updated Oct 1st, 2024) Studies are increasingly showing a link between dental health and overall… Read More

1 month ago

This website uses cookies.

Read More