Recipe courtesy of:
Fatfree
Vegan Kitchen
Green on Green Soup
1 onion, chopped
4 cloves garlic, chopped
3 carrots, cut into chunks
1 sweet potato, cut into chunks
1/2 cup split peas, rinsed and drained
6 cups water
8 ounces mushrooms, halved
2 pounds chopped greens—any combination of any greens, such as kale, collards,
swiss chard, spinach, romaine, bok choy
2 teaspoons oregano
1 teaspoon celery salt (optional)
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper
3 tablespoons nutritional yeast
1/2 cup finely chopped fresh or frozen basil (or about 2 tablespoons dried*)
1 tablespoon cashew butter (optional, but good)
1 tablespoon lemon juice
salt to taste
Optional Garnishes:
Lemon slices
Plain soy yogurt
Place the first 6 ingredients into a large pressure cooker, seal, and bring to
high pressure. Reduce heat to maintain high pressure for 8 minutes. Remove from
heat and allow pressure to come down naturally while you prepare the remaining
ingredients. (For stove-top cooking, simmer until split peas are tender, about
30 to 45 minutes.)
When the pressure is down, use a hand blender to puree the soup. Or, blend in
batches in a regular blender—be careful because this is hot and splatters
easily. Add the next 6 ingredients (*and the dried basil, if you're using it)
and cook for about 30-45 minutes, until greens are completely tender. Add
additional water if necessary to prevent soup from becoming too dry.
Add the remaining ingredients and use your blender again to puree the greens and
mushrooms until fairly smooth. Check seasoning and add salt as needed, and thin
with a little water if you find it too thick. Serve with additional lemon or try
it with a spoonful of plain soy yogurt stirred in.
Makes 4-6 servings. Based on 4 servings, without salt, this provides: 290
Calories (kcal); 4 g Total Fat; (11% calories from fat); 18 g Protein; 52 g
Carbohydrate; 0 mg Cholesterol; 89 mg Sodium; 20 g Fiber.
Want to see how healthy this soup is? Based on a 2000 calorie-per-day diet, it
provides 41% of your calcium, 23% of iron, 167% of vitamin C, 612% of vitamin A
(i.u.), 212% vitamin B6, 50% vitamin B12, and 143% of folicin. The only thing
it's low in is sodium!
Copyright 2006 Susan Voisin and
Fatfree Vegan Kitchen
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link
to http://blog.fatfreevegan.com/2007/01/green-on-green-soup.html