As you can see, I’m ready for spring, so ready that I made this almost florescently green soup and ate it cold. If it’s possible to will a spring into springing by eating springtime foods, this minty soup should do the trick. With sweet green peas and fragrant mint, it just tastes like spring.

I think it’s the greenest thing I’ve ever cooked, certainly more vibrant than my previous green champion, Green on Green Soup. And it’s also probably my easiest soup. I just threw everything into the VitaMix, not even bothering to defrost the package of frozen peas first. The serving sizes I used to figure the nutritional stats below are small, appetizer portions, but I’m going to level with you: I ate two servings followed by an apple and called it lunch. I thought I’d still be hungry, but this simple soup somehow manages to be both refreshing and satisfying at the same time.

So eat your green soup and help me convince the weather gods that spring is here. I’m ready for open windows and affordable organic strawberries and asparagus!

Print 5 from 1 vote Add to Recipe BoxGo to Recipe Box Minty Raw Pea and Spinach Soup If you don’t have a high-powered blender, I recommend using avocado rather than cashews. See the Variations below for nutritional details. Prep Time 10 minutes Cook Time 1 minute Total Time 11 minutes Servings 4 Author Susan Voisin Ingredients 1 cup water 1 cup water

1/4 cup raw cashews (about 1 ounce) or 1/4 avocado 1/4 cup raw cashews (about 1 ounce) or 1/4 avocado

1 clove garlic , peeled 1 clove garlic , peeled

12 ounces frozen green peas (no need to thaw) 12 ounces frozen green peas (no need to thaw)

2 cups fresh baby spinach , packed (about 3 ounces) 2 cups fresh baby spinach , packed (about 3 ounces)

1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice

1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint

freshly ground black pepper , to taste freshly ground black pepper , to taste

salt to taste salt to taste

lemon wedges , to serve lemon wedges , to serve Instructions Place the water, cashews or avocado, and garlic into blender and blend at the highest speed until completely smooth. Add the peas, spinach, lemon juice, and mint and blend at high speed, using a pusher if your blender has one, until thick and smooth. Taste and add freshly ground black pepper, salt, and additional lemon juice, if needed. Serve cold, with lemon to squeeze into individual servings. Notes I like this soup cold, but it could easily be served hot. Start with defrosted peas, make the soup as directed, and then warm it gently on the stove or in the microwave until it’s the desired temperature. Also, if you have a VitaMix , you can heat it by allowing the blender to run on high for an extra 2 or 3 minutes. Variations:

The cashews give this soup richness and depth of flavor, but if you want to reduce the fat, use avocado instead and subtract 25 calories and 2 grams of fat from the nutritional figures below. If you can’t have any fat, you can leave out both cashews and avocado and subtract 3 grams of fat and 39 calories, but the results won’t be as delicious. Nutrition Facts Minty Raw Pea and Spinach Soup Amount Per Serving (1 serving) Calories 112 Calories from Fat 32 % Daily Value* Fat 3.5g 5% Sodium 115mg 5% Carbohydrates 15.3g 5% Fiber 4.4g 18% Sugar 5.2g 6% Protein 6.4g 13% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Post a photo to Instagram and tag @susanffvk











