I know what you’re thinking. Green soup? Blech! Stop right there. This soup is hands down one of the best soups in the whole entire world and you just have to, have to, have to try it. No joke. If there were anything on this blog that you had to cook, this would be it. The soup is creamy, savory, oh my goodness delicious, and is currently a staple dish in the Diep household.
With the sudden shift in weather from sweltering hot to chilly, we’ve transitioned our dishes from summer salads to steaming soups. I’ve cooked this soup several times before, but my mom is by far the master chef (as per usual). Since my grandpa’s health and ability to eat solid foods has been gradually declining, there is always a pot of this green soup simmering on our stove. Mm, spinach, zucchinis, peas, basil, and more yummy greens. It’s the best way to quickly ensure that your loved ones are getting most of the nutrients they need with little effort and no sacrifice on the taste.
- ¾ cup green peas (frozen or fresh)
- 1 onion, chopped
- 2 stalks celery, diced
- 4 cups zucchini, diced
- 2 bay leaves
- 5-6 basil leaves
- ¼ tsp. dried basil
- ⅛ tsp pepper
- 1 pound spinach (1 container from Costco), washed and chopped
- ¼ cup parsley, chopped
- 2 tsp. salt or vegetable bouillon powder
- Handful of almond meal
- Place the green peas, onion, celery, and bay leaves into a large pot with enough water to cover all of them by an inch. Bring the pot to a boil and simmer for over an hour or until the peas have disintegrated. If you need to, add more water.
- Remove the bay leaves, add the remaining ingredients except for the almond meal, and continue to simmer the pot until the zucchini is tender (about 5 minutes).
- Add a handful of almond meal.
- Use an immersion blender or pour the soup into a blender. Puree the entire soup and add water as needed (if it's too thick). Add salt and pepper to taste.
We have no croutons at our home, but adding one or two croutons to a bowl of this hot soup will make it all the more tasty. Also, with the fall chill and flu season creeping closer, I believe that this soup would be one of the the best ways to keep warm and help your immune system stay strong. Eating healthy foods and getting enough nutrients help your bodies be more efficient at keeping the germs at bay.
I’ve had this soup for lunch for 3 days straight now. Anyone with working taste buds will attest to the fact that this soup is an absolute mouthwatering delight! It’s almost the weekend, so give it a shot and let me know what you think. It’s incredibly low maintenance with a high nutrient density. Oh yes, eat it it up.