Green Pea and Spinach soup is a wonderful way to get some greens into your body. Eating something green everyday is very important and one of our Top 10 tips for eating healthy. That is because the color green indicates that a variety of nutrients and vitamins are present.
Nutritionally speaking, green peas are rich with valuable trace minerals. 1 cup of cooked peas has 134 calories and 16% of the RDA of phosphorus, 42% of the RDA for manganese and 14% of the RDA for zinc.
- 1/2 medium onion chopped
- 4 cloves of garlic
- 2 tablespoons olive oil
- 1/8 teaspoon ground cloves or 3 cloves
- 1/4 teaspoon black pepper
- 1 tablespoon fresh or dried rosemary
- 6 cups vegetable stock
- 1 cup fresh or fresh frozen peas
- 4 cups fresh spinach
- dash of salt
- microgreens for garnish
- Saute the onion, garlic, cloves and black pepper in olive oil on medium heat for 2-3 minutes. Add the stock and bring to boil and simmer for 5 minutes.
- Add the peas into the warm stock, and cook for 5 minutes and then add the spinach.
- Take off the heat and let cool for a few minutes and puree with an immersion blender.
- It is best if served immediately. Sometimes before pureeing the soup, I add a few raw Brazil nuts for the extra nutrients (they are high in selenium) and flavor. There are a number of interesting options to compliment the dazzling green and you can add a drizzle of your favorite herb infused oil, fresh ground flax meal, lemon zest or microgreens. This soup can also be served chilled in the warm summer months and garnished with cashew cream.
One tip for making your own stock is to take all the loose ends of vegetables that you might normally throw away and add to a big pot, cover with water and simmer for 30 minutes. Feel free to add any of your favorite fresh or dried herbs to the stock as well for extra flavor. This is a great use for organic matter we normally throw away and the cooked vegetables can still be composted.
This recipe is from my dear friend Siri Chand @ http://www.luminousfoods.com/ check her website for Ayurvedic vegetarian and vegan recipes