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
Ingredients:
- 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
Directions:
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.
Looking For More Recipe Ideas? Check These Out:
- Tahini and Hummus Recipe
- Healthy Chickpea and Walnut Burger
- Roasted Cabbage Slices With Tahini, Hummus and Salad
Try this Alkalizing Green Cream Soup and don’t forget to share it with your friends

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