Bright Green Spinach and Pea Soup

4.67 from 3 votes

Spinach and Pea Soup

This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

4.67 from 3 votes

Bright Green Spinach and Pea Soup

By: Deborah Madison
If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 servings

Ingredients 

  • 2 Tablespoons Olive Oil
  • 2 bunches Scallions, including half of the greens, coarsely chopped
  • 1 small Onion, thinly sliced
  • 3 Carrots, thinly sliced
  • 1 Celery Stalk, thinly sliced
  • 1 Tablespoons chopped Marjoram or Basil, or 1 tsp. dried
  • 10 Parsley Sprigs, chopped
  • 1 large bunch Spinach, stems removed
  • 1 cup Peas, fresh or frozen
  • 3/4 teaspoon Salt
  • Freshly Ground Pepper
  • Lemon Juice, to taste

Instructions 

  • Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. Cover and simmer for 5 minutes.
  • Add 5 1/2 cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
  • Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
  • Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
  • Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
  • Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.

Nutrition

Calories: 61kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Sodium: 240mg, Potassium: 158mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4150IU, Vitamin C: 11.8mg, Calcium: 25mg, Iron: 0.7mg
Like this recipe? Rate and comment below!

Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire).

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

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Michelle
June 26, 2010 10:43 am

Looks good! Kara and I will have to try this one too…