Spring Pea Soup –
Made with spring peas, spinach and microgreens, this healthy soup is perfect for spring.
Dr. Stacie Stephenson / March 5, 2022 / Lifestyle Medicine & Nutrition
4 tablespoons olive oil
4 cups English spring peas
1/2 white onion, chopped
4 cloves garlic, peeled and minced
1 cup fresh baby spinach
3 leaves mint, destemmed
1 quart chicken stock or bone broth (or any broth you have)
Salt and pepper to taste
Pea shoot microgreens, for garnish
1/4 cup plain unsweetened coconut or almond milk yogurt, for garnish
Drizzle of olive oil
Add the 4 tablespoons of oil to a medium stock or soup pot over medium heat.
When the oil is hot, add the peas and onions and sauté over medium heat until the onions are translucent. Stir in the garlic and stir until fragrant.
Add the spinach, mint and broth. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 to 30 minutes.
Remove the soup from the heat. Ladle half the soup into a blender. Vent the lid and carefully blend until smooth.
Pour the soup into a bowl and set aside.
Blend the ramining soup. Put all the pureed soup back into the soup pot. Taste and add salt and pepper to your preference.
Warm it up again, if it has cooled. Ladle the soup into four bowls and garnish with fresh pea shoots, a dollop of yogurt, and a drizzle of olive oil. Serve immediately.
Created by Dr. Stacie Stephenson (“The VibrantDoc”), Board Member at American Nutrition Association
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