Blended Broccoli Basil Pea Soup

By January 8, 2013Recipes

 

IMG_1321Say that five times fast.

As part of my 30 Days of Vitamix Challenge I made my own green soup and it was good. After 2 weeks in Ireland and England I was craving green food, so the night I returned to LA, I came up with this deliciousness.

It’s super healthy, packed with fiber, all green, and can be an entire meal because of it’s macronutrient profile. Simply said, there is plenty of protein from the peas and cashews, healthy carbos from the broccoli and peas and a tad bit of healthy fat from the olive oil and cashews. Enjoy it as part of a cleanse or detox or serve it at a dinner party. I just did and it was a hit! There’s no nasty cream and I didn’t even add parmesan in the end because it didn’t need it. Try it! You and your kids will love it.

1/2 bag of organic peas (1/2 pound)
1/2 bag of organic broccoli (A Trader Joe’s size bag) about 2 cups chopped
1-2 tbsp olive oil
4 cloves of garlic
3 cups of vegetable stock
1 cup of water
1 handful of roasted cashews
8-12 leaves of fresh basil
Salt and pepper to taste

Coat a saucepan with 1 to 2 tablespoons of olive oil and sauté garlic over medium heat. Once garlic starts to brown add in peas, broccoli and half of the liquid needed. Cover and let cook until the color pops and turns bright green. Next add everything else to a blender including the cooked veggies. You can use a hand blender as well. The one cup of water can be more or less depending on how you like the thickness of your soup. You can garnish with extra basil leaves or with cashews. Enjoy!

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