This three green soup is sublime – truly. Packed with nutrients, it’s going to be a regular in this household. I mean, what could be better when one not only eats for pleasure, but also enjoys health benefits at the same time. A twist of lime (now almost one of my trademarks) puts this soup in a league of its own. Make it, taste it, share it, and most of all, enjoy it !
olive oil for frying
1 large leek, chopped
2 cloves garlic
125 g split green peas, soaked overnight in water, then rinsed & drained
1 kg fresh spinach, washed and drained
2 tsp vegetable stock granules or 1 vegetable cube (such as Kallo), crushed
¾ tsp curry powder
freshly squeezed juice of 1 lime
8 fresh mint leaves
3 to 4 cups (750 mL – 1 L) hot water
- In a saucepan, fry your leek, then after a few minutes, add the garlic.
- Next, add the remaining ingredients, except for the spinach, mint and lime juice.
- After the peas have totally softened, add the spinach, cover, and simmer until the spinach softens, but don’t overcook it.
- When the spinach is ready, add the lime juice, and the mint. Process, and serve. Check for salt, this is not a dessert ! Enjoy.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !suitable for vegans, vegetarians and meat-eaters alike