As you can see, I’m ready for spring, so ready that I made this almost florescently green soup and ate it cold. If it’s possible to will a spring into springing by eating springtime foods, this minty soup should do the trick. With sweet green peas and fragrant mint, it just tastes like spring.
I think it’s the greenest thing I’ve ever cooked, certainly more vibrant than my previous green champion, Green on Green Soup. And it’s also probably my easiest soup. I just threw everything into the VitaMix, not even bothering to defrost the package of frozen peas first. The serving sizes I used to figure the nutritional stats below are small, appetizer portions, but I’m going to level with you: I ate two servings followed by an apple and called it lunch. I thought I’d still be hungry, but this simple soup somehow manages to be both refreshing and satisfying at the same time.
So eat your green soup and help me convince the weather gods that spring is here. I’m ready for open windows and affordable organic strawberries and asparagus!
Minty Raw Pea and Spinach Soup
- 1 cup water
- 1/4 cup raw cashews (about 1 ounce) or 1/4 avocado
- 1 clove garlic , peeled
- 12 ounces frozen green peas (no need to thaw)
- 2 cups fresh baby spinach , packed (about 3 ounces)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh mint
- freshly ground black pepper , to taste
- salt to taste
- lemon wedges , to serve
- Place the water, cashews or avocado, and garlic into blender and blend at the highest speed until completely smooth. Add the peas, spinach, lemon juice, and mint and blend at high speed, using a pusher if your blender has one, until thick and smooth. Taste and add freshly ground black pepper, salt, and additional lemon juice, if needed. Serve cold, with lemon to squeeze into individual servings.
I like this soup cold, but it could easily be served hot. Start with defrosted peas, make the soup as directed, and then warm it gently on the stove or in the microwave until it’s the desired temperature. Also, if you have a VitaMix, you can heat it by allowing the blender to run on high for an extra 2 or 3 minutes.
The cashews give this soup richness and depth of flavor, but if you want to reduce the fat, use avocado instead and subtract 25 calories and 2 grams of fat from the nutritional figures below. If you can’t have any fat, you can leave out both cashews and avocado and subtract 3 grams of fat and 39 calories, but the results won’t be as delicious.