Winter Greens Soup
Need a little pick me up from a cold winter? This winter greens soup is a great antioxidant boost to your day. It takes about 45 minutes to make, but most of that time is just letting the vegetables cook!
1 cup green split peas 4 cups water 1 leek or onion, chopped 1 zucchini, chopped 1 cup celery, chopped 4 cups vegetable broth 4 cups mixed greens - spinach, chard, kale, etc
COOK THE SPLIT PEAS
Cook the split peas separately from the soup - they’ll take the longest. In a pot on your stove, combine the split peas and 4 cups of water. Cook about 30-45 minutes until soft - the peas will absorb most of the water.
MAKE THE SOUP
In another larger pot on your stove, combine the leek or onion, zucchini, celery, and vegetable broth and cook on medium heat until all the vegetables are soft. Save the mixed greens to add at the very end.
COMBINE AND BLEND
Once the split peas are cooked through add to the large pot. Continue cooking until all the vegetables are soft, then add in the mixed greens and cook another 5 minutes.
Ladle in about half of the soup to your Vitamix, food processor, or blender and blend until smooth. Add the blended soup back into the pot and serve.