Super Springy Vegan Green Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 148.3
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 452.9 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 6.6 g
- Protein: 10.0 g
View full nutritional breakdown of Super Springy Vegan Green Soup calories by ingredient
Introduction
Hate Pea Soup? I bet you'll like this! This hearty, springy soup is very filling. Hate Pea Soup? I bet you'll like this! This hearty, springy soup is very filling.Number of Servings: 5
Ingredients
-
1 16 oz package frozen peas
3 cups chopped onions
3 cups vegetable broth
1/2 cup carrots chopped into 1-inch rounds
1/4 cup shelled edamame
1/4 cup chopped dill
1 lemon
pinch salt
5 slices hickory smoked tofurky, chopped
Directions
Run hot water over bag of peas for 2 minutes, set aside.
Chop onions, and sautee for a few minutes in the bottom of a heavy pot, using a little bit of spray-oil. Do not brown.
Add broth, stir, and cover, bringing to a boil. Simmer for 10 minutes covered.
Add carrot rounds and cook for another 10 minutes.
Using a slotted spoon, pull out carrot pieces and put aside. Onions should be mushy at this point. if not, cook a little more.
Remove from heat. Add peas, stir, and cover for 3 minutes. It is important that the pot be on a cold burner at this point, to keep the peas bright green.
pour into blender, in small batches if needed, and blend.
pour back into pot. Add the juice of one lemon. More if you want. Add the chopped dill, shelled edamame, and carrots. Stir. Add salt to taste.
Serve with a sprig of dill and 1 chopped slice of tofurkey added at the last minute. You may also put a dollup of non-dairy (or dairy, if you don't care) sour cream for extra taste and calories.
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user 1THIRTY3.
Chop onions, and sautee for a few minutes in the bottom of a heavy pot, using a little bit of spray-oil. Do not brown.
Add broth, stir, and cover, bringing to a boil. Simmer for 10 minutes covered.
Add carrot rounds and cook for another 10 minutes.
Using a slotted spoon, pull out carrot pieces and put aside. Onions should be mushy at this point. if not, cook a little more.
Remove from heat. Add peas, stir, and cover for 3 minutes. It is important that the pot be on a cold burner at this point, to keep the peas bright green.
pour into blender, in small batches if needed, and blend.
pour back into pot. Add the juice of one lemon. More if you want. Add the chopped dill, shelled edamame, and carrots. Stir. Add salt to taste.
Serve with a sprig of dill and 1 chopped slice of tofurkey added at the last minute. You may also put a dollup of non-dairy (or dairy, if you don't care) sour cream for extra taste and calories.
Serving Size: makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user 1THIRTY3.
