I have to admit I’m not a fan of pea soup. But with the addition of spinach, mixed greens and fennel I love this quick soup. It’s great on a cool fall day.
This recipe makes 9 cups of soup
1 organic fennel bulb and stalks, chopped (no fronds)
2 c. chopped organic onion
2 large cloves organic garlic, minced
5-6 cups water (depending on how thick you like your soup)
1 pound fresh or frozen organic peas
½ tsp. organic fennel seeds
2.5 ounces organic baby spinach leaves
2.5 ounces organic baby spring mix leaves
½ tsp. Herbamare
¼ tsp. herb salt
½ tsp. dried organic thyme
1 ½ Tbsp. Grapeseed Oil
1. Heat large saucepan with oil over medium heat. Add onions and chopped fennel, sauté for 8 minutes, or till onions are translucent. Add garlic and sauté for 1 minute more.
2. Add water, peas, fennel seeds, thyme. Bring to a boil, reduce heat to medium low, cover and simmer for 35-40 minutes, stirring occasionally.
3. Add greens and cook till greens are wilted, about two minutes.
4. Let cool slightly. Pour into Vitamix and puree.
This recipe has been modified from Vegetarian Times recipe. March 2012 p. 56