Calming Green Soup
It’s soup. It’s green. That’s for sure! This simple soup is not only an awesome color, but also has a naturally sweet flavor and a wonderfully smooth texture.
Recipe Source:
Reprinted with permission from The Medicinal Chef, by Dale Pinnock (Sterling Publishing Inc. Co. 2013) Photography by Martin Poole
Number of Servings:
3 to 4
Ingredients:
- olive oil, for cooking and drizzling
- 1 white onion, minced
- 1 garlic clove, minced
- 3 c fresh or frozen peas
- 1 large zucchini, coarsely chopped
- 1 large potato, roughly diced, skin left on
- generous 2 cups vegetable stock (made from stock cubes or bouillon powder)
- 1 6-oz. bag baby spinach
- small bunch fresh mint leaves
- sea salt and black pepper
Directions:
- Heat a little olive oil in a large pan, add the onion and garlic, and cook for 4 to 5 minutes, or until softened.
- Add the peas, zucchini, and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened, about 10 to 15 minutes.
- Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones. Season with salt and pepper. Transfer in batches to a blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.