Springtime calls for lighter and refreshing foods. Especially for lunchtime, as I prefer to eat lighter foods, such as smoothies, salads or soups.
I made this soup on the fly when I had a busy day and luckily it turned out great. The texture is creamy with a hint of fresh basil and lemon. I can eat this all day!
WHY I LOVE THIS SPRING SOUP
This spring pea soup,
- Is packed with protein because of all the peas it contains
- Has lots of fiber
- Contains healthy fats to support our hormones
- Protects cells from free radical damage due to basil’s properties
You can double or triple the ingredients to make a large batch and eat it throughout the week.
If you try this recipe let me know! Leave me a comment, star it, and make sure to tag your beautiful photo on Instagram #LoveNourishInspire. I’d love to see your amazing creations. Xo
Spring Pea Soup
- 2 Tbsp avocado oil
- 1 medium-sized leek the white and the light green part only – sliced
- 2 cups low sodium vegetable broth
- 1 tsp sea salt
- 2 cups frozen peas – thawed
- 2 cups lightly packed spinach
- 1 cup lightly packed basil leaves
- 1 cup full fat coconut milk
- Juice of ½ lemon
- Olive oil
- Watermelon radish
- Black seeds
- Chili flakes
- Lemon zest
. In a heavy bottom pot heat the avocado oil on medium-high heat. Sautee the leeks for 5 minutes or until they soften.
Add the vegetable broth, salt and frozen peas. Bring to a boil, then reduce the heat and simmer for 2 minutes.
Remove from heat. Add the mixture to a high-speed blender along with spinach, basil, coconut milk and lemon juice.
Blend on high for a minute until creamy.
Adjust the seasoning.
Serve right away or reheat in the same pot before serving.
Top with a drizzle of olive oil, sprouts and black seeds. Enjoy!
*This soup can be refrigerated for up to 5 days or frozen for up to a month.
This is delicious. It is sustaining me during my first tortuous weeks of braces!