Got frozen or fresh green peas? This delicious fresh spring green pea soup is made from farm fresh or frozen green peas, organic romaine lettuce and organic parsley. It's a very simple combination of spring greens which produces a thick, but light, flavorful soup. Actually, I was surprised how good it tastes!
If you are pressed for time but still want something healthy, then this soup is for you. You can make it from start to finish in just 15 minutes. We all know that greens are really good for us, and this is a delightful way to eat your greens.
The romaine lettuce imparts a mild pleasant flavor into the soup and gives it a little fiber as well. The fresh (or frozen) green peas give the soup its bright green color, and the parsley just adds a little extra flavor. Together, when these greens are blended, they produce a rich tasting soup.
Now that it is growing season in most parts of the country, this is a great way to use up some of your abundant spring lettuce from your garden or from your CSA pick up!
Do you belong to a CSA?
CSA stands for community supported agriculture. It is usually an organic farm that anyone in the community can join (in advance) and then be entitled to pick up organic vegetables one day a week during growing season. I opted to take a half share which means my pickup will be every other Monday starting now and going through November. I believe there are CSA's in most communities across the US.
This week I'll be getting broccoli raab, bok choy, romaine lettuce, butterhead lettuce, endive, escarole, dandelion greens, radishes and turnups plus a variety of herbs! I'm excited. ( Elise - if you are still reading my blog, I joined Anchor Run this year-)
Back to my soup- Vegan, gluten free, and delicious!
Spring Green Pea Soup Recipe ( meets vegan and gluten free standards)
Author: Judee Algazi- Gluten Free A-Z Blog
Prep Time : 5 minutes
Cook Time: 5 minutes
Blend Time: 5 minutes
Serves 4 cups of soup
Ingredients:
4 cups of of Chopped Romaine Lettuce
1/2 chopped parsley
1 cup of frozen ( uncooked and thawed) or fresh green peas
Olive or Coconut oil spray
4 and 1/2 cups of boiling vegetable broth or boiling filtered water ( I used water and it was great)
Himilayan Salt and cracked pepper to taste.
Directions:
Saute the chopped lettuce in coconut oil spray in a large wide Dutch oven until slightly wilted . Add the chopped parsley and frozen peas and continue to saute for a few minutes making sure to coat all the vegetables- adding a few more sprays of oil if necessary. Add 4 and half cups of boiling water to the skillet. Cook an additional 5 minutes until vegetables are cooked but not overly cooked. Peas should stay green. Using an immersion blender , blend well but leaving the liquid just slightly chunky.. Add Himalayan salt and pepper to taste. Top with some chopped dandelion greens if desired. Serve immediately while hot OR eat a room temperature later.
Will be also shared on Souper Sundays at Kahakai Kitchen
Will be also shared on Souper Sundays at Kahakai Kitchen
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