PREP TIME: 5 MIN – COOK TIME: 5 MIN
Makes about four
Green soup is the
perfect cleansing food for January after a holiday season of indulgences.
Be sure to rinse/wash all your greens well prior to
using. You can make a chunky, alternative version of this soup by adding the
split peas after pureeing the rest of the ingredients.
1 cup cooked split green peas
2 ounces (2 handfuls) spinach, de-stemmed
1 large celery stalk
1 ounce parsley leaves (1 handful)
1 ounce cilantro leaves (1 handful)
1 clove garlic
1 tablespoon miso
1 tablespoon nutritional yeast
2 tablespoons coconut cream*
2 1/2 cups water
Toppings: any/all of the following:
shaved watermelon radish,
celery &/or cilantro leaves
Combine the split peas, spinach, celery, parsley, cilantro,
garlic, miso, nutritional yeast, 1 tablespoon of the coconut cream, and the
Puree until silky smooth.
Transfer to a medium saucepan, and (if desired) heat gently
until hot but not simmering.
Taste, and adjust with a bit of salt or more miso, if
Serve topped with a drizzle of the remaining cream, and
whatever toppings you have on hand.
* thick coconut cream from the top of a can of full-fat
coconut milk work well.