Ten Ingredient Alkalizing Green Soup Recipe
Ten ingredients in a blender and you've got a potent, alkalizing green soup - spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power.
This is the greenest of green soups, and it couldn't be simpler to make. You put ten ingredients in a blender, puree, and then decide if you'd like to enjoy the soup hot or cold. In winter, I like the gently heated option, but keep in mind, this is also a fantastic summer soup when served chilled. It's a potent jolt of alkalizing vegetables and herbs, with some staying power thanks to the fat in the silky coconut cream, and the protein-rich split green peas. Serve your green soup topped with whatever herbs, sprouts, or nuts you might have on hand, or simply straight and green.
A few considerations - in winter, heat the soup gently. Just shy of a simmer. And just before serving. This will help maintain the beneficial qualities of the miso, and more of the alkalizing power of the greens.
One last thing. This is a fantastic on-the-go soup. Pour it into a thermos along with an ice cube or two in the summer. You know the drill for winter - warm it up a bit. Green soup for all seasons!
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Ten Ingredient Alkalizing Green Soup
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 (I like to soak in salt water), toasted almonds, celery &/or cilantro leaves
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Combine the split peas, spinach, celery, parsley, cilantro, garlic, miso, nutritional yeast, 1 tablespoon of the coconut cream, and the water. 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 needed.
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Serve topped with a drizzle of the remaining cream, and whatever toppings you have on hand.
*I use the thick coconut cream from the top of a can of full-fat coconut milk.
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Amazing recipe! So easy to make. Next time I would double the amount of green split peas to make the soup thicker. I also added a pinch of red pepper flakes.
this green soup looks so green that it seems like it is packed with so much of good stuff that we need to have, one of the best and healthiest soups!
Looks great. Never tried watermelon radish.
Just made this soup last night, with the aid of a pressure cooker, it came together very quickly. I must say that the raw celery overpowered the flavors of this soup. Tasted a bit too much like green juice. But it was healthy, and left me feeling warm and light, but full.
This looks wonderful! I’m wondering if you can recommend a brand of miso?
Sounds delish! Curious: Have you tried substituting plain green peas instead (e.g., frozen organic peas or petit pois)? I’m not as familiar with green split peas, but what I can tell from the internet is that they are the same but split peas are just dried versus fresh, so wondering if that would be an ok substitute … If so, I have all the other ingredients so could make it this week!
HS: Hi Sabrina – I use the dried split peas – you could swap, but I like the high-protein nutritional profile of the split peas. Makes the soup feel more like a meal, longer ;)….
This is a fabulous soup Heidi! So nutritious, so delicious and so easy to prepare! I added an avocado and some kale to the mix. I heated it up, but it doesn’t really need it. I didn’t add a garnish, but I think almonds would work really well here.
Yum. So easy to make and feels cleansing. I topped with toasted walnuts and almonds. Thank you.
Wow, this looks like the perfect blender soup! Love the addition of split green peas and what I know would be a vibrant flavor. If it’s anything like your herb soup from Near and Far, I know I’ll love this. Thanks for a simple but incredibly inspired soup, Heidi!
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