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Eating veggie » Recipes » Simple Green Soup

Simple Green Soup

Gluten-Free, Wheat-Free, Nut-Free, Dairy-Free, Vegan, Suitable for Freezing, Egg-Free

Simple Green Soup by Chef Day Radley

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.”


  • 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)
  • ½ a can of chickpeas drained and rinsed
  • Salt and black pepper to taste
  • Water

to serve

  • Dairy-free yogurt


  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.

    • 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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