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I am pretending it’s Spring… Sweet Pea Soup! (Bite This)

Posted By Aria Alpert On December 29, 2012 @ 12:49 am In Bite This,Full Recipe List,Recipes / Soups & Salads,Recipes / Vegan | 7 Comments

Photographer Aria Alpert

It’s still cold here. And I don’t mean kinda cold. I mean freaking cold. Like snow is still in the forecast. It’s almost April?! I don’t think I am the only one having trouble accepting this very out of control weather pattern. So, this (chilly!) afternoon I am gonna do what any full blooded California girl does when it snows….pretend that spring has sprung and make a Spring Sweet (frozen) organic pea soup!! And it worked. Well, that is until I went outside…brrrrrr… :)  

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For The Recipe

2 TB extra virgin olive oil or coconut oil

1/2 large yellow onion, peeled and chopped

1 celery stalks, chopped

1/2 medium Japanese sweet potato, peeled and diced

1 1/2 bags frozen organic sweet peas

filtered boiling water to cover veggies by about 1 inch

1 bay leaf

1 cup homemade almond or cashew milk

juice of 1/2 lemon, Meyer lemon is preferable but regular works fine

fresh ground black pepper

1 tsp sea salt, or more to taste

Instructions:
Heat oil in a medium pot then saute onions, celery and a nice pinch of sea salt. Stirring occasionally, about 5 minutes. Then add sweet potato and cook, about 5 more minutes. Cover vegetables with boiling filtered water. About 5 cups. Add bay leaf and bring to light boil then turn down heat for about 10 minutes or until potato is soft. Add one bag of frozen peas, saving the other 1/2 bag for later (no need to defrost them before hand!) stir about 2 minutes then turn off heat and let stand for about 5 minutes. Cool a bit before carefully transferring, in batches, to a high speed blender and blend throughly. Pour back into pot and turn heat to simmer. Add the 1/2 bag of peas, 1 tsp sea salt, freshly ground black pepper, 1 cup of almond milk and lemon juice. Stir to combine. Taste and add more salt if necessary.


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