Green Spring Soup
If this soup does not scream ‘Spring’ then nothing will! This green soup is light and delicate and is bursting with flavor. Its vibrant green color is a real treat for the eye. Vegan, vegetarian, and deliciously macrobiotic!
Freshly shelled garden peas are sweet and tasty and contain more nutrients than any other variety of peas. Yams are a great source of vitamin B6, which is good for the heart and blood vessels, and potassium, which helps control blood pressure. Their complex carbohydrates, fiber and manganese content provide us with energy and satiety while being digested easily and helping control weight.
1 sweet onion, chopped
1 cup shelled peas
1 medium-sized yam, diced
1 handful cilantro or parsley leaves
1 handful mint
2-3 cloves garlic
3 cups water
Sea salt to taste
2 tablespoons cold pressed olive oil
Heat the olive oil in a saucepan over medium heat. Lightly sauté the chopped onion and yam. Add the garlic and sauté for 5 minutes. Stir in the water, and let simmer till the vegetables are tender. Add the peas and cook for a further 5-10 minutes or until peas are cooked.
Add the mint and coriander, and let it cook for 2 minutes. Remove from heat, and blend it until thick and smooth. Serve hot immediately.
Do not preserve it for more than a day as it will lose its delicate taste and lovely color.
Prep time: 10 minutes
Cooking Time: 20 minutes