Apr 23, 2014
Sweet Pea Soup
Greetings healthy readers! Happy Day After Earth Day! It’s hard to believe that it’s been a whole WEEK since I’ve posted something for you. That’s the longest time between posts since I started this blog. Well, I have an excuse. We’ve been moving. Ugh. I’m a tired puppy but we’re almost all the way moved in. Still lots of unpacking to do. Best part? My new kitchen. It’s huge! I’m having a lot of fun setting it up as well as doing some decorating in the other rooms. We only moved 6 miles away so we’re still in the glorious Smoky Mountains. I love it here! It’s truly heaven on earth.
Today’s recipe is one that I’ve been meaning to post for some time now. It’s so fresh and perfect for Spring! Pretty easy, too. I hope you’ll try it!
- 1 pound fresh or frozen sweet peas
- 1 onion, diced
- 1 TBS summer savory
- 1 TBS marjoram
- 1 cup raw cashews
- 1 quart salt-free vegetable stock
- 2 medjool dates, pitted and chopped
- 1 TBS lemon juice
- 1 TBS mellow white miso
- handful of fresh sprouts
- Place all ingredients, except the miso, peas and sprouts, into a soup pot and simmer on low until the onions are tender.
- Add the peas. If using frozen peas, simmer just until they’re thawed. If using fresh, take the pot off the heat and set aside.
- Place the cashews and enough of the soup broth to cover in a high-powered blender and blend until smooth. NOTE: If you don’t have a high-powered blender, you can use any blender, just soak the cashews in fresh water for about 5 hours prior.
- Add the cooked soup ingredients and blend again until smooth.
- Make a slurry out of the miso by adding it to about 1 TBS of water and mixing well.
- Return the blended soup to the pot and add the miso slurry, stirring well to combine.
- Serve garnished with some sprouts of your choice. I used fresh pea shoots—found at Trader Joe’s!
Serves 4. Enjoy!