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.
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
Soak vegetables in a baking soda solution for 15 minutes, rinse and dry.
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.
Toast the sliced almonds in a medium pan over low heat, stirring constantly, until lightly golden browned. Leave aside to cool.
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.