Spring Green Pea Soup

This delicious fresh spring green pea soup is made from fresh or frozen green peas, romaine lettuce and parsley. It's a very simple combination of spring greens which produces a very thick and flavorful soup. Actually, I was surprised how good it tasted!

If you are pressed for time but still want something healthy, then this soup is for you. You can make it from start to finish in just 15 minutes. We all know that greens are really good for us, and this is a delightful way to eat your greens.

Who would have thought you could cook romaine lettuce?

The romaine imparts a mild pleasant flavor into the soup and gives it a little fiber as well. The fresh ( or frozen) green peas give the soup its bright green color, and the parsley just adds a little extra flavor. Together, when these greens are blended, they produce a rich tasting soup.

Now that it is growing season in most parts of the country, this is a great way to use up some of your abundant spring lettuce from your garden or from your CSA pick up!

Do you belong to a CSA?

My first order from my CSA starts this Monday. CSA stands for community supported agriculture. It is usually an organic farm that anyone in the community can join in advance and then be entitled to pick up organic vegetables one day a week during growing season. I opted to take a half share which means my pickup will be every other Monday starting now and going through November. I believe there are CSA's in most communities across the US.

This week I'll be getting broccoli raab, bok choy, romaine lettuce, butterhead lettuce, endive, escarole, dandelion greens, radishes and turnups plus a variety of herbs! I'm excited. ( Elise - if you are still reading my blog, I joined Anchor Run this year-)

Back to my soup- Vegan, gluten free, and delicious!

Spring Green Pea Soup Recipe ( meets vegan and gluten free standards)

Author: Judee Algazi- Gluten Free A-Z Blog

Prep Time : 5 minutes

Cook Time: 5 minutes

Blend Time: 5 minutes

Serves 2

Ingredients:

Himilayan Salt and cracked pepper to taste.

Directions:

Saute the chopped lettuce in a large wide Dutch oven until wilted. Add the chopped parsley and frozen peas. Add 4 cups of water and bring to a boil. Cook for about 5-10 minutes until vegetables are cooked. Using an immersion blender blend medium well. Add salt and pepper to taste. Top with some chopped dandelion greens if desired. Serve immediately.

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