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Dairy-Free
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Egg-Free
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Gluten-Free
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Nut-Free
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Suitable for Freezing
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Vegan
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Wheat-Free
Ingredients
- 2 handfuls baby spinach
- 1 cup frozen peas, defrosted in boiling water
- 2 spring onions, white and green parts, roughly chopped
- 1 handful of parsley
- 1 handful of basil
- The juice of half a lemon
- 2 tsp white miso (optional)
- 1/2 a can of chickpeas, drained and rinsed
- Salt and black pepper, to taste
- Water
to serve
- Dairy-free yogurt
Method
- Simply add all of the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the blender move the soup around. Add just enough to do this so your soup is still thick.
- Put the soup into a saucepan, heat it gently, do not let it boil. This gentle heat will keep all of the health properties in the white miso.
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Serve with dairy-free yogurt, a generous grind of black pepper and a few herbs. I used nasturtium from my garden which has a wonderful peppery taste.
Notes- For a wintery version of this soup swap out the parsley and basil for thyme and rosemary.
- The chickpeas act as a thickening agent, you can substitute them with 2 tbsp nuts such as cashews.
- Peas can be substituted with broad beans or edamame.
- Be sure to use white miso for this recipe as dark miso would change the lovely bright green of the soup.
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