The soup recipe above is a classic combination, and mint is the traditional herb to match with peas. James Beard. The only ingredients that require chopping in this spinach pea soup recipe are the garlic, onion and potato. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. Add minced garlic to spinach and continue sautéing until spinach is completely wilted. Hello my beautiful friends! Puree this mixture in a blender or a food processor. Ring in the New Year with a bowl of hearty black-eyed pea soup loaded with veggies and good luck. Remove from heat and puree (with an immersion blender, or in two … Your choice! This was so easy to make, and yet wholesome and delicious. Start Here or Learn More. Add the spinach and peas. This pea soup is bursting with the flavor of fresh peas, even though we usually make it with frozen peas. Learn: How to Make Soup In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. Search Recipes. Repeat process with remaining soup, mint leaves, and spinach. That’s why I believe there are so many delicious versions of this soup. This plant based soup … I used plain greek yogurt, extra tarragon and salt, and some lima beans i had in the freezer since I didn't have enough fresh peas. Ladle soup into bowls, and garnish with a drizzle of olive oil, crack of freshly ground pepper, and a few mint leaves. It should not be heated. It was amazing. This wonderful spring-inspired soup highlights the fresh combination of peas and mint. Heat 1 tbsp of the olive oil in a saucepan over a low heat and sweat the onion. Start with defrosted peas, make the soup as directed, and then warm it gently on the stove or in the microwave until it’s the desired temperature. Add the asparagus, spinach, peas, and two cups of broth. Stir in the half and half and allow to cool to room temperature. Puree soup using an immersion blender or food processor until smooth and creamy. Add garlic and onions; sauté 30 seconds, stirring constantly. Home » Recipes » Soups, Chili, & Beans » Bright Green Spinach and Pea Soup. Heat a large saucepan over high heat. I used fresh peas, fresh spinach, whole milk yogurt following the recipe exactly. Bring to a boil and then simmer for 10 minutes. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes). Cover and simmer for 5 minutes. Join my mailing list and get my fun, printable Healthy Breakfast Flowchart - and never have a crummy breakfast again! Soup also freezes well. In a blender or with a hand blender, puree soup. DIRECTIONS.Heat olive oil in a large pot over low-med. Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth. This creamy Split Pea and Spinach soup is an easy Vegan, healthy, yummy and comforting food with so many health benefits!. Learn how your comment data is processed. Preparing the soup: Heat oil in large saucepan. This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal. Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms. Add chicken broth and 2 cups water; bring to a boil. Thanks for the recipe! Divide soup between 2 bowls and top with remaining yogurt. Also, if you have a VitaMix, you can heat it by allowing the blender to … Pour in the stock, bring to the boil and simmer for 10 mins. Serve and enjoy immediately! I plan to make this as a starter course for a formal luncheon I'm throwing for my cousin's baby shower. Add 5 1/2 cups water and bring to a boil. Stir 1/2 teaspoon Dijon mustard into the soup… View Recipe: Spinach, Pasta, and Pea Soup Add the basil and the avocado (if desired), and blend. Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire). Add olive oil to pan; swirl to coat. Author and Educator. Serve with some croutons or crusty bread. Heat the oil in a medium saucepan over medium heat. Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it). Cold Minted Pea Soup. This site uses Akismet to reduce spam. Yellow Split Peas Soup with Spinach Recipe Tips & Notes. including half of the greens, coarsely chopped. Add the spinach and peas. Preparation. Is this soup eaten hot or cold? Top up with a swirl of coconut milk, some spinach … 1.In a large pot heat up 2 tablespoons of the oil, add the chopped onion, garlic and cubed potato. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of Ladle the soup into bowls and add some of the reserved peas to the top. If served within minutes of preparation, it’s a bright, vivid green. Soups don’t only need to be served hot. Make a lemony, Greek-inspired chickpea soup in just 20 minutes. Add garlic and onions; sauté 30 seconds, stirring constantly. In searching for this recipe, I was trying to recreate a soup my husband and I had at the Fearrington House, a five star inn and restaurant in Pittsboro, NC. In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted. Sauté the onion and garlic over medium heat for 3 minutes. Image February 28, 2014 foodfluential 2 Comments. Soup should not be pureed or frozen with bacon. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal. Then add water or broth and cook for 20 more minutes until the spinach and kale has completely wilted down. It's light and bright flavor makes it an ideal spring or summer soup recipe. Add the frozen vegetables and 3tbsp of pesto and bring back to the boil so that everything is heated through. Stir in the chicken stock. It's amazingly quick and easy to … Purée soup in a blender until smooth and transfer to a bowl. Add frozen peas, water or stock to pot. Heat oil in a large skillet and sautee the onion until soft but not brown. Disclaimer & Disclosure | Privacy Policy | Contact. Season with salt to taste, and heat over low heat until warmed through and ready to serve. We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge. Hi. Remove soup from heat, add spinach and cilantro. Add onion, cover and cook until onions are softened (stir occasionally) about 5 minutes Then add broth, salt, a few turns of freshly ground black pepper and the tarragon, bring to a boil. Stir in oregano and next 4 ingredients (through spinach). Purée soup in a blender until smooth and transfer to a bowl. Does not need flour for thickening so is low carb and is absolutely delish. The first time I shared with you a soup recipe I told you how I usually make my own soups: I through in the pot a bunch of good ingredients that according to me go well together, without really following recipes or rules. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too. This soup was very good and easy to make. Cover and cook 10 minutes or until orzo is done. Add the spinach and basil and cook for a minute or two, until the greens are wilted. Stir in ice and 1/2 cup yogurt, stirring until ice is melted and soup is chilled. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes). Soak at room temperature for at least 12 hours. (All the chopping will be done in no more than 3 minutes). Added extra garlic and broth, but otherwise followed the recipe and it turned out well. Featured in: Soups With Spinach, Five Ways. Pea Soup with Spinach. Add chicken broth and 2 cups water; bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes. Go. YUM!!! Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. This is raw soup intended to be served at room temperature. Stir in the spinach and yogurt and then blitz the soup until smooth. Stir in spinach, kale and nutmeg and gently cook for 1 minute. Find great Your Way tips throughout the video to customize this dish just for your family. Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I make split peas soup often and I tend to swap certain ingredients occasionally. Reasons to love this pea soup recipe. I love soups, and it was cold and rainy (rare in drought-ridden Southern California)! Season to taste with salt and pepper. Scoop out around 4 tablespoons of the peas and set aside to add to the top of the soup later. Like the Fearrington house, I added some finely chopped, steamed shrimp that I had steamed with old bay seasoning in a mixture of half water and half apple cider vinegar. Also, it’s easy to eye ball the quantities in this soup. Transfer puréed soup to a clean soup pot. ... Asparagus, Pea Shoot, Spinach, and Potato Soup Delicious homemade soup that's packed with green garden vegetables and herbs. Blend the tomatoes, celery, and garlic with the juice of 1 orange until smooth. I pureed it and added 1 cup of whole milk plain yogurt. Spinach Soup Recipes Loaded Black-Eyed Peas, Spinach, and Vegetable Soup Loaded Black-Eyed Peas, Spinach, and Vegetable Soup ... Great soup on a cold winter day but I bet it would taste just as good at any other time! Add orzo, lemon rind, and chickpeas. ... Good hot or cold. Serve it warm or chilled. Cold soup recipes are perfect to make in big batches, and can be just as delicious as their hearty winter counterparts. Cook until the peas and asparagus are soft. Powered by the Parse.ly Publisher Platform (P3). It's hard to believe that you can combine these ingredients and come up with a taste like this. Recipe by Panda Rose. A deep green fresh tasting soup. Season with a little black pepper. Spinach and Green Pea Soup. You can use a stand or hand blender. How to make vegan spinach and pea soup: step-by-step. I modified it by simply simmering the frozen peas in the stock with sugar and salt and pepper, but then cooled the mixture by adding the cup of ice and letting it set before pouring it over the fresh spinach and 3 tbspn fresh tarragon I had packed into my blender. From Evelyn Roses International Cookbook. Stir occasionally. Wow- that was surprisingly fresh and tasty. If using water add bouillon cube as well. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Season with sweet paprika, curry, and chilli powders. Step 3 Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Divide the soup between two serving bowls. Add the spinach by the handful until completely incorporated. Add onion, garlic and chili, lower the heat and let stir for a couple of minutes or until softened. The combination was certainly not what I expected. Thyme can also work well, but approach with caution and use sparingly, Thyme can be overpowering to the delicate flavor of the peas. Allrecipes has more than 30 trusted spinach soup recipes complete with ratings, reviews and cooking tips. Toasted whole … Add the shallot and cook, stirring, until tender, 3 to 5 minutes. My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. Everything is from the freezer or storecupboard and so it can be made in a few minutes. I like this soup cold, but it could easily be served hot. This Spinach and Pea Soup won’t make up for the lack of sun but with it being just 2 Smart Points on Weight Watchers Flex / Freestyle Program it won’t disappoint! heat. It is simple to make, it is full of flavour and it will really warm you up on those chilly autumn days. In a saucepan simmer peas, spinach, sugar, tarragon, salt, and pepper in broth 15 minutes, or until peas are very tender. 1 pound fresh green peas, shelled (about 1 1/2 cups), or 1 1/2 cups thawed frozen, 6 ounces spinach leaves (2 cups packed), washed well and spun dry. Blend the soup using an immersion blender, or in batches when using a regular blender. How To Cook: 1.Starting a day ahead, wash the chick-peas in a sieve under cold running water, then place them in a bowl or pan and add enough cold water to cover them by 1 inch.