Simple Green Soup

by Chef Day Radley

"This is such a healthy, simple meal yet so very tasty! The limited cooking time means that it is perfect for those weeknights when you are short on time but want to eat a homemade meal."

Simple Green Soup New Recipe
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free

Ingredients

  • 2 handfuls baby spinach
  • 1 cup frozen peas, defrosted in boiling water
  • 2 spring onions, white and green parts, roughly chopped
  • 1 handful of parsley
  • 1 handful of basil
  • The juice of half a lemon
  • 2 tsp white miso (optional)
  • 1/2 a can of chickpeas, drained and rinsed
  • Salt and black pepper, to taste
  • Water
to serve
  • Dairy-free yogurt

Method

  1. Simply add all of the ingredients to a blender or food processor and blend until smooth. You may need to add a little water to help the blender move the soup around. Add just enough to do this so your soup is still thick.
  2. Put the soup into a saucepan, heat it gently, do not let it boil. This gentle heat will keep all of the health properties in the white miso.
  3. Serve with dairy-free yogurt, a generous grind of black pepper and a few herbs. I used nasturtium from my garden which has a wonderful peppery taste.

    Notes
    • For a wintery version of this soup swap out the parsley and basil for thyme and rosemary.
    • The chickpeas act as a thickening agent, you can substitute them with 2 tbsp nuts such as cashews.
    • Peas can be substituted with broad beans or edamame.
    • Be sure to use white miso for this recipe as dark miso would change the lovely bright green of the soup.

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