Green Soup
“This is such a healthy, simple meal yet so very tasty! The limited cooking time means that it is perfect for those weeknights when you are short on time but want to eat a homemade meal.”
This recipe was created by Vegan Chef Day.
Prep time - 10 minutes
Cook time - 5 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
2 handfuls baby spinach
1 cup frozen peas, defrosted
2 spring onions, white and green parts, roughly sliced
1 handful of parsley
1 handful of basil
The juice of half a lemon
2 tsp white miso
½ a can of chickpeas, drained and rinsed
Salt and black pepper, to taste
Water
Equipment
Blender or food processor
Saucepan
Method
Simply add all of the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the blender move the soup around. Add just enough to do this so your soup is still thick.
Put the soup into a saucepan, heat it gently, do not let it boil. This gentle heat will keep all of the health properties in the white miso.
Serve with dairy free yoghurt, a generous grind of black pepper and a few herbs. We used nasturtium from the garden which has a wonderful peppery taste.
Tips
For a wintry version of this soup swap out the parsley and basil for thyme and rosemary.
The chickpeas act as a thickening agent, you can substitute them with 2 tbsp nuts such as cashews.
Peas can be substituted with broad beans or edamame.
Be sure to use white miso for this recipe as dark miso would change the lovely bright green of the soup.
Green Soup
Ingredients
- 2 handfuls baby spinach
- 1 cup frozen peas, defrosted
- 2 spring onions, white and green parts, roughly sliced
- 1 handful of parsley
- 1 handful of basil
- The juice of half a lemon
- 2 tsp white miso
- ½ a can of chickpeas, drained and rinsed
- Salt and black pepper, to taste
- Water
Method
- Simply add all of the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the blender move the soup around. Add just enough to do this so your soup is still thick.
- Put the soup into a saucepan, heat it gently, do not let it boil. This gentle heat will keep all of the health properties in the white miso.
- Serve with dairy free yoghurt, a generous grind of black pepper and a few herbs. We used nasturtium from the garden which has a wonderful peppery taste.
Notes:
Equipment
Blender or food processor
Saucepan
Tips
- For a wintry version of this soup swap out the parsley and basil for thyme and rosemary.
- The chickpeas act as a thickening agent, you can substitute them with 2 tbsp nuts such as cashews.
- Peas can be substituted with broad beans or edamame.
- Be sure to use white miso for this recipe as dark miso would change the lovely bright green of the soup.