I am soooo ready for spring! We were spoiled here last year with an early start to the season and this year’s continued cool weather is starting to get me down.
So in an effort to cheer myself up and to pump up my body and my family’s bodies with some healthy greens and protein I whipped up a batch of this super easy and super yummy soup. It has surprisingly few ingredients and the end product is creamy and flavourful and packed with nutrients. As an added bonus, it also works perfectly as a lunch or dinner on my Jump Start Cleanse.
Split green peas are one of the most nutritious leguminous vegetables, rich in health benefiting minerals, vitamins and antioxidants. Few foods provide such substantial amounts of protein or fiber as green peas. And of course powerhouse spinach ranks very in nutrient richness. Packed with vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids and flavonoids.
I served this to my husband as Green Spring Soup, to the older kids as a Protein-Packed Muscle Builder Soup and to the toddler as Incredible Hulk Soup and they all gobbled it down. So feel free to use whatever tactics necessary to sell this hearty and nutritious dish. I also picked up a delicious organic loaf of de la terre multi-seed sourdough bread for my husband and the kids to enjoy alongside their soup (none for me on the cleanse but I was very satisfied with the soup and some leftover green smoothie from breakfast).
Give this soup a try and I think you’ll be amazed at how rich and delicious it is. And maybe it will put a little “spring” in all of our steps!
Green Split-Pea Spring Soup
1 tbsp. extra virgin olive oil (plus more for drizzling over finished soup in bowls)
1 large onion, chopped
1 clove of garlic, minced
2 cups of uncooked split green peas, rinsed and drained
6 cups of boiling water + 2 Vegetarian “chicken” bouillon cubes (available at most health food stores or you can use vegetable bouillon)
1 1/2 cups of packed spinach, rinsed
1 tsp fresh lemon juice
Sea salt and black pepper to taste
Smoked paprika for sprinkling on top
In a large soup pot, heat olive oil over medium heat. Add onions, garlic and salt and cook for 2-3 minutes until softened.
Add the peas and boiled water/bouillon mixture and bring to a boil. Turn down the heat and simmer uncovered for 25-30 minutes until the peas are cooked through but not overcooked (they should still have a bit if crunch vs being mushy).
Scoop out half of the soup into a large bowl and set aside. Using a blender, puree the other half of the soup until smooth. Add in the spinach and continue blending until brilliant green and very smooth.
Put both the soup in the blender and the reserved soup in the bowl back into the soup pot and stir to combine. Feel free to add more stock if the soup seems too thick. Stir in lemon juice and salt and pepper if desired.
Ladle soup into bowls and top with a drizzling of olive oil and a dash of smoked paprika. Enjoy!