Healthy Alkalizing Green Cream Soup

This quick and healthy alkalizing green cream soup combines green peas and celery with baby spinach, parsley leaf and garlic for a healthy, nutritious and low-fat lunch or dinner.

Serves: 4

Preparation: 10 minutes + soaking time

Cooking: 10 minutes


  • 1 cup green peas
  • 1 large celeriac, chopped
  • 1 celery stick, chopped
  • 250 g baby spinach, chopped
  • 1 handful parsley leaf, chopped
  • 2 cloves garlic, finely chopped
  • 2 ½ cups filtered water
  • ½ cup toasted almond flakes
  • 1 tsp homemade dry seasoning
  • ½ tsp Himalayan salt
  • ½ ground black pepper


Step 1

Soak vegetables in a baking soda solution for 15 minutes, rinse and dry.

Step 2

Combine green peas, celeriac, celery stick, garlic, spinach and filtered water in a medium saucepan and bring to a boil over medium heat. Reduce the heat and cook for 10 minutes, until the vegetables are soft. Set aside to cool for 5 minutes, then blend with a stick blender until smooth. Add the spices and mix well to combine.

Step 3

Toast the sliced almonds in a medium pan over low heat, stirring constantly, until lightly golden browned. Leave aside to cool.

Step 4

Divide the soup into serving bowls. Sprinkle with toasted almonds and chopped parsley leaf on top.

*Serve with grilled haloumi and sliced Turkish bread.

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.