Alkalizing Green Soup
Author, "Near & Far"
"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 it 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, just before serving. This will help maintain the beneficial qualities of the miso, and more of the alkalizing power of the greens. 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."—JBF Award–Winning Author Heidi Swanson
- 1 cup cooked split green peas
- 2 ounces (2 handfuls) de-stemmed spinach
- 1 large celery stalk
- 1 ounce (1 handful) parsley leaves
- 1 ounce (1 handful) cilantro leaves
- 1 clove garlic
- 2 tablespoons coconut cream, divided*
- 1 tablespoon miso
- 1 tablespoon nutritional yeast
- 2 1/2 cups water
- Salt to taste
- Toppings (optional): shaved watermelon radishes, toasted almonds, celery leaves, or cilantro leaves
*Such as the thick coconut cream from the top of a can of full-fat coconut milk.
Combine the split green peas, spinach, celery, parsley, cilantro, garlic, 1 tablespoon of the coconut cream, miso, nutritional yeast, and the water into a blender. Purée until the mixture is silky smooth. Transfer it to a medium saucepan, and (if desired) heat the soup gently until it is hot but not simmering. Taste, and adjust with a bit of salt or more miso, if needed. Serve the soup topped with a drizzle of the remaining coconut cream and whatever toppings you have on hand.