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Bright Green Spinach and Pea Soup

By Andrew

4.67 from 3 votes

Jun 25, 2010, Updated Oct 03, 2017

This light vegetable puree from Deborah Madison’s terrific and extensive Vegetarian Cooking for Everyone can be served hot or cold, and makes a wonderful start to a meal.

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

4.67 from 3 votes

Bright Green Spinach and Pea Soup

By: Deborah Madison

If served within minutes of preparation, it’s a bright, vivid green.  We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 8 servings

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Ingredients 

1x2x3x

• ▢ 2 Tablespoons Olive Oil
• ▢ 2 bunches Scallions, including half of the greens, coarsely chopped
• ▢ 1 small Onion, thinly sliced
• ▢ 3 Carrots, thinly sliced
• ▢ 1 Celery Stalk, thinly sliced
• ▢ 1 Tablespoons chopped Marjoram or Basil, or 1 tsp. dried
• ▢ 10 Parsley Sprigs, chopped
• ▢ 1 large bunch Spinach, stems removed
• ▢ 1 cup Peas, fresh or frozen
• ▢ 3/4 teaspoon Salt
• ▢ Freshly Ground Pepper
• ▢ Lemon Juice, to taste

Instructions 

• Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. Cover and simmer for 5 minutes.
• Add 5 1/2 cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
• Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
• Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
• Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
• Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.

Nutrition

Calories: 61kcal, Carbohydrates: 6g, Protein: 1g, Fat: 3g, Sodium: 240mg, Potassium: 158mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4150IU, Vitamin C: 11.8mg, Calcium: 25mg, Iron: 0.7mg

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Update 6-28-10:  Replaced my photo with a far superior one, compliments of readers Chillindamos (photographer & flowerer) and Michelle (chef extraordinaire).