This soup just glows with green goodness! The perfect spring soup–its light, ridiculously quick to prepare, and totally tasty!
AKA Back to the 70’s pea and lettuce soup – this may not sound like a dish to get excited about (cooked lettuce anyone???) …But once you try it I just know you’ll be clamouring for more. If your tribe is likely to need convincing, do what I do and call it Green soup! (Like Dr Seuss’ Green eggs and ham, kids seem to go for it without cottoning on to the fact that its good for them!)
I’ve taken this one from Sarah Wilson’s Simplicious cook book – and added a few tweaks. Sarah’s the woman who taught the world how to quit sugar in 8 weeks (for good). I thoroughly recommend this book (and her sugar free approach) for its down to earth tasty food and great advice on preparing, soaking and fermenting for gut health.
She also has tips and tricks to help you use up every scrap in your pantry and fridge for a no waste kitchen. That’s a big plus in my book. Up to 30% of food is actually wasted in the developed world, including Australia, which is like throwing every third bag of groceries straight into the bin. Yeesh!
If you only have 15 minutes to get dinner on the table this is definitely the recipe for you. Serve with some crusty sour dough or rice paper rolls for a lighter supper.
1 large onion or leek
2 to 3 cloves of garlic
1 tablespoon of any kind of flour (I use quinoa or gluten free)
2 cups peas (I use more!)
1 big cos lettuce chopped
2-3 cups of vegetable stock
1 cup water
½ cup chopped mint
Juice of 1 lemon
Salt and pepper
How to make green pea and lettuce soup
Saute onion or leak with the garlic in olive oil (or butter if you prefer), add the flour, and cook till softened. Add stock and water, then peas and chopped lettuce. Bring mixture to the boil, then reduce heat, cover and simmer for 5 minutes. Take off the heat and add lemon juice, chopped mint and salt and pepper to taste. Blend mixture with stick blender till mixture is creamy. Gently heat and serve with a dollop of organic yoghurt or slick sour cream and almond crackers or your favorite wholegrain sourdough bread.
Experiment with different greens depending on what you have available – such as a mix of kale, baby spinach or whatever you have to hand.