This recipe is adapted from an old-time favorite of the Silver Palate cookbook. I was skeptical when I first discovered it 20 some years ago but was won over by the delicious blend of flavors. So I gave it my Cuisinicity touch to make it healthier and it became a Katz family staple for all those years….but I just revamped it yet again to make it vegan! I replaced the buttermilk with cashew non-dairy yogurt which has just now appeared on the market…and WOW! (I am not sure if it is available everywhere yet, but click here for the one I found at Whole Foods). You can make this wonderful soup with fresh mint, fresh cilantro, or fresh basil and serve it either hot in the winter or chilled on a summer evening, just delectable, any which way!
Sweet Pea And Spinach Soup
- 2 Tbsp olive oil
- 2 cups finely chopped yellow onion
- 2 8 oz bags fresh pre-washed spinach
- 2 10 oz bags frozen peas
- 4 cups water
- 2 cups fresh mint leaves or fresh cilantro or basil leaves
- ¾ cup cashew yogurt plain, unsweetened
- ¾ tsp salt
- fresh ground pepper to taste
- Heat oil in a deep pan and sautee the onions until soft (about 5 minutes)
- Add the fresh spinach (one bag at a time as it is very bulky but not to worry it cooks down quickly!)
- Once the spinach is completely wilted (5-6 minutes), add the peas and water and bring to a quick boil.
- Turn down the heat, cover and simmer for 10-12 minutes.
- Turn off the heat and add the fresh mint or cilantro or basil, salt and pepper.
- Let cool for a few minutes and place the soup in a food processor (you will have to do it in several batches) and process until smooth, or better yet, you can use a stick hand blender to blend the soup to desired creaminess right in the pot (see below).
- Add the cashew yogurt and briefly heat through while stirring.
- Ladle the soup in individual bowls with a drizzle of cashew yogurt for a beautiful presentation.