If you’re in search of a soup recipe that not only tastes DELICIOUS but is also one of the healthiest things you’re gonna eat all year, then rest easy baby doll, because I got you! 🙂 Let’s cyber high five and continue reading.
I LOVE soup. Well, I pretty much love all bowl food… that said, this soup was off the chains relish, easy to make and also, involves only 7 ingredients! Just goes to show that Mama Earth knows what she’s doing when it comes to seasonal eating. Vegetables just taste better when they are in season – their vibrancy in texture and flavor is extraordinary.
This recipe is loaded with vitamins, minerals and antioxidants. The two key players to this recipe are peas and swiss chard, also known as silver beet. Swiss Chard is a nutritional powerhouse. It’s up there with kale. Its dark green complexion is a tip off that it is one nutrient dense little dude. Swiss chard is one of the highest sources of Vitamin K, responsible for blood clotting and also helps to build and strengthen our bones. Its high antioxidant content means it assists in fighting off free radical damage, acts as an inflammatory and is even linked to preventing diabetes. Yes. Please. More. This beauty is one of my favs.
Peas are also phytonutrient rich and a terrific source of plant based protein. They are also high in fiber and help to prevent cardiovascular disease by reducing bad cholesterol.
The addition of mint as a finishing touch is just a classic component to a spring pea soup. Its fresh flavor really enhances the subtle sweet undertones of peas and I wouldn’t have it without. However, feel free to garnish any way you like. Chopped toasted hazelnuts or even a sprinkle of lemon zest would be amazing.
- 2 tbs neutral oil
- 1 leek chopped, white and light green parts only (apprx 1 cup)
- 1 lg yukon gold potato, washed and cubed
- 10 oz chopped swiss chard, apprx 2 cups
- 5 oz chopped spinach, apptx 1 cup
- 2 cups english peas (frozen is fine)
- 2 cloves garlic, chopped
- 3 cups vegetable stock
- pinch red pepper flakes
- salt to taste (about 1 tsp depending on broth)
- Optional : 2 tsp spirulina
- Almond Milk Sour Cream (or vegan equivalent)
- 2 tbs fresh mint, minced
- small radishes, thin sliced
- fresh ground pepper
- In a large stock pot over medium heat, add the oil.
- Add the leeks and sauté until translucent, about 5 mins.
- Next add the potato and a pinch of salt and pepper.
- Stir and sauté the potato for about 3 mins.
- Add the chard and spinach, give a toss and let it wilt. About 3 mins.
- Next add the peas and garlic and a bit more salt. Combine.
- Add the stock and bring to a boil.
- Once boils, lower the heat and allow to cook until the potatoes are tender. Apprx 20 mins.
- Turn off heat and carefully transfer to a processor or blender or use a handheld immersion and blitz, until pureed.
- Taste for seasonings.
- Serve warm or room temp with garnishes to your liking but being sure to include the mint as the mint really brings out the sweetness of the peas.