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Green soup

Calming Green Soup

It’s soup. It’s green. That’s for sure! This simple soup is not only an awesome color, but also has a naturally sweet flavor and a wonderfully smooth texture.

Recipe Source: 

Reprinted with permission from The Medicinal Chef, by Dale Pinnock (Sterling Publishing Inc. Co. 2013)  Photography by Martin Poole

Number of Servings: 

3 to 4

  • olive oil, for cooking and drizzling
  • 1 white onion, minced
  • 1 garlic clove, minced
  • 3 c fresh or frozen peas
  • 1 large zucchini, coarsely chopped
  • 1 large potato, roughly diced, skin left on
  • generous 2 cups vegetable stock (made from stock cubes or bouillon powder)
  • 1 6-oz. bag baby spinach 
  • small bunch fresh mint leaves
  • sea salt and black pepper
  1. Heat a little olive oil in a large pan, add the onion and garlic, and cook for 4 to 5 minutes, or until softened. 
  2. Add the peas, zucchini, and potato, and enough vegetable stock to just cover all the ingredients. Simmer until the potato has softened, about 10 to 15 minutes.
  3. Add the baby spinach a handful at a time, until it has all wilted into the hot soup. Add the mint leaves, setting aside a few small ones. Season with salt and pepper. Transfer in batches to a blender and process to a smooth soup. Scatter with the reserved mint leaves and drizzle with a little olive oil to serve.