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 !
Serves 4
INGREDIENTS
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
METHOD
- 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
September 29th, 2012 at 2:17 pm
This was so simple to make, and frankly speaking, the ultimate green soup – the mint and lime just set it off wonderfully, and gave it that extra zing & freshness. At this point, I can now nominate myself as an official Mouthwatering Vegan addict – this page has become a compulsion for me, and it’s getting worse the more dishes I make from it ! LOL & Thanks as ever. Brett.
September 29th, 2012 at 2:22 pm
Hi there Brett and thanks for dropping by here with your comment. What can I say ? I am flattered. I a of course full of cheer and delight at your response to my recipes. Best wishes your way !
September 30th, 2012 at 9:52 pm
Just made this soup. It is delicious! I substituted veg stock for the veg stock cube and water as I do not want all the sodium that’s in the cubes. It is great and will definitely be making again!
October 1st, 2012 at 2:47 am
Anne Hi there again and glad you enjoyed this soup of mine. There are very low sodium vegetable stock cubes – with all the flavour but none of the extra salt, here is one such example http://www.ethicalsuperstore.com/products/kallo/kallo-low-salt-vegetable-stock-cubes-66g/ Kallo brand is very good. Also if you are using one of them and still don’t want salt, then simply don’t add it – I mention this in case you would like to have some handy, if so, after purchasing store in your refrigerator’s door, they last for a long time, and you never know when you might need them next (and they are cheap). Best wishes and I look forward to your future comments here. You may wish to try out my Zucchini & Fresh Parsley Soup next, I have a feeling you would like it too !
October 2nd, 2012 at 12:05 am
Hi Miriam! Thanks for the tip! I will look at my local health food store to see if they carry Kallo brand! My husband LOVED the soup ~ he was a bit skeptical that a split pea soup could be good without being made w/ a ham bone AND he was very surprised at how much he liked it! I will definitely try out the zucchini soup soon ~ I always make at least one big pot of soup a week in the fall and winter so it’s great to have different ones to try!
October 2nd, 2012 at 8:12 am
Hi there Anne and thanks for dropping by here with your comment and feedback on this soup. It’s certainly a different soup with a rich flavour. Kudos to you for preparing this for your husband who loved it, that’s awesome. I look forward to your future comments on my blog and hope you make and enjoy the zucchini one. Best wishes to you once again !
October 3rd, 2012 at 8:40 am
Hi Miriam! Do you think it would work if I substitute chopped curly kale for the spinach? It sounds wonderful! Thanks!
October 3rd, 2012 at 1:33 pm
Oh yummy,I am a soup maker of old and I will try this recipe Miriam I loved your stew recipe
my 28 year old grandson who is a fast food freak loved it 
I am a happy nanny!
and so did all three of my men
October 3rd, 2012 at 9:04 pm
Joan Hi there and thanks so much for your comment. Am glad you made and enjoyed my stew and I look forward to your future comments and feedback on my blog. Let me know how the soup goes. Best wishes your way in the meantime !
October 3rd, 2012 at 9:12 pm
Mary Hi there. I think that kale should be fine with this, in fact no reason why it wouldn’t work out. Do let me know how it goes as and when. Best wishes your way in the meantime !
October 4th, 2012 at 6:34 pm
Absolutely gorgeous soup, thank you!
October 4th, 2012 at 8:19 pm
Thanks there Martha and look forward to your future comments on my blog !
October 10th, 2012 at 8:43 pm
[...] on mouthwateringvegan.com admin (173 Posts)I decided to go on a vegan diet after watching Forks ove Knives and seeing how [...]
October 11th, 2012 at 9:43 am
Many thanks for the link.
October 18th, 2012 at 12:49 am
Shared on Facebook!
This looks nourishing, green, and good!
October 18th, 2012 at 1:52 pm
Hi there Michael and thanks for sharing this with other folk on FB, that’s very kind of you. Best to you !
October 30th, 2012 at 9:23 pm
This looks so delicious and healthy! Yum!
October 31st, 2012 at 10:22 am
Thanks Ashley, hope you try it out.
January 10th, 2013 at 9:36 am
B’H
Hi Miriam:
I keep kosher – and in many of your recipes – you mention and veggie powder of some sort? can you recommend some sort of substitute? like Herbamare or anything else that might be kosher?
January 10th, 2013 at 4:41 pm
Natalie Hi there and welcome here. I usually use the Kallo brand of stock cubes or Knorr powder (the one we used to get had no palm oil in it) or other brands that the health food store sells here in Europe. I don’t know what sub to suggest honestly here is a link that might have something suitable, am not sure http://www.goodnessdirect.co.uk/cgi-local/frameset/sect/FGSB-Gravy__Stock___Bouillon.html Cheers !
January 19th, 2013 at 3:34 pm
I have a big pot of veggie broth on the stove (Natalie, the ends of all veggies I use in cooking, even onion skins, go in the pot for days until I have a rich broth). Usually I freeze, but have been wanting to make split pea soup and this sounds so much more interesting. Will let you know how it goes.
January 19th, 2013 at 8:13 pm
Is it okay to heat olive oil ? I dónt think so.
January 20th, 2013 at 11:14 am
Hi Baddy, I don’t quite get your note – are you asking a question, or making a statement ? – here it appears you are doing both, in which case I will give you my response since you have come to my blog with your comment :- Let me answer your question briefly :- “Is it okay to heat olive oil ?” Answer :- Yes, so long as you don’t over heat it and it does not reach smoke point. Solution :- heat up your oil briefly, then add the ingredients to it eg onions within half a minute. So, I think you may need to better inform yourself through the International Olive Oil Council and see what they have to say about it. Remember too, that there is olive oil and a good quality olive oil. When olive oil is over heated then it begins to break down and oxidation can take place, but if you avoid this process then it is okay to heat it bearing this in mind.
Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil:
When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoke point (410ºF or 210ºC) is well above the ideal temperature for frying food (356ºF or 180ºC). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying
http://www.oliveoilsource.com/page/heating-olive-oil
Peace.
January 21st, 2013 at 7:47 pm
[...] vegan recipes and I also aim to share my own food creations here with you. Last night I made a Split Pea, Spinach and Leek Soup recipe which I found on the Mouthwatering Vegan Recipes blog. Tonight I plan on making another [...]
January 21st, 2013 at 8:16 pm
Nadia, thanks for the Pingback !