Green Pea, Kale, Ginger and Toasted Almond Soup

This soup has been in my recipe repertoire for a few years and I love it so much that I want to share it here with you. Now, with spring in full bloom, a green soup is just perfect, right?!

When green peas blends with lemon, ginger and toasted almonds, magic happens! The ginger adds a subtle heat, while a little lemon infuses the soup with freshness. Peas and almonds makes an interesting combination, I use toasted almond butter in this soup, you can also toast almonds in a pan, crush them, and add them to the soup before blending. Cashew or peanut butter works too, - using the latter adds quite a lot of overpowering peanutty character, the almond flavour is a more subtle option.

© Recipe and Photography by Nina Olsson
Kyle Books, Octopus Publishing Group, Hachette

You want to eat green peas not only because they’re delicious, but because they’re full of nourishing valuable plant protein. I use regular frozen green peas, but if you have fresh ones at home, go for it! I’ve added a generous bunch of Cavolo Nero leaves to the soup for extra-extra green goodness. You can use other green leaves like chards or spinach. This soup is so quick and easy to make, Here’s how to!

serves 2

Heat up a cooking pot to medium high heat and drizzle with olive oil. Add the Cavolo Nero and stir while sautéing for 1-2 minutes. Add the rest of the ingredients, and pour water so that it covers the greens with and extra 2 cm above. Stir to combine the nut butter into the liquids .

Let the soup boil up then immediately lower to a simmer under a lid for 2 minutes. Remove the soup from the heat and transfer to a blender or food processor. Blend until smooth. Taste and adjust with salt and pepper and add extra water if you like a thinner consistency.

Whisk the yogurt cream together and pour up the soup in bowls. Drizzle with yogurt and extra virgin olive oil, if you like. Sprinkle with chili flakes or black pepper

Ingredients

1 tablespoon olive oil
a generous bunch cavolo nero or regular kale, stems removed and chopped
350g green peas
1 teaspoon fresh ginger, grated
2 teaspoon lemon juice or chopped preserved lemons
1 generous tablespoon almond butter, or cashew or peanut butter
salt to taste

to top with:

Yogurt cream
100 ml vegan yoghurt or Crème fraîche
½ teaspoon lemon juice
1/4 teaspoon salt

extra virgin olive oil
chili flakes or black pepper

Vegan and gluten-free notes

VE ✓
GF ✓