Jun 04, 2013

French Minted Pea Soup

This is one of Dr. Fuhrman’s most popular recipes. I had never made it before. Wow! You will love the sweet and subtle flavors in this soup. It’s scrumptious. Thanks, Dr. Fuhrman!

Ingredients:

  • 10 ounces frozen green peas
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 3 TBS Dr. Fuhrman’s VegiZest, or other no salt soup base seasoning
  • 3 cups water
  • 1 bunch fresh mint leaves (save a few leaves for garnish)
  • 3 dates, pitted
  • ½ cup raw cashews or ¼ cup raw cashew butter
  • ½ TBS Spike no-salt seasoning, or other no salt seasoning, to taste
  • 4 tsp fresh lemon juice
  • 4 cups shredded romaine lettuce or chopped baby spinach
  • 2 TBS fresh snipped chives

Instructions:

  1. Simmer peas, onions, garlic, and VegiZest in water for about 7 minutes. 
  2. Pour pea mixture into a high powered blender or food processor. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy. (see notes)
  3. Add lettuce or spinach and let it wilt in hot liquid. 
  4. Pour into bowls and garnish with chives and mint leaves.

Helyn’s Notes: Whenever I’m using cashews for creaminess in a soup, I always blend the cashews first with a small amount of the soup liquid (use enough liquid just to cover). This ensures the creaminess since the cashews get very finely blended. Enjoy this soup, hot or cold!



Makes enough for 2 as a main dish.

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