Happy Saint Patricks’ Day!

On our way to school this morning my children announced that I might get pinched a lot today because I wasn’t wearing any green. Upon arriving at home I quickly changed into a green shirt to remedy the situation. Green shirt on, I decided to up my “green” game by eating lots of green foods throughout the day!

Green juice, a staple of my mornings, was the first green food of the day. For lunch I decided on a light pea green soup, the recipe that I will be sharing with you today. The inspiration to make this soup came from sitting on my back porch, listening to the birds, and watching the beautiful trees. Hello Spring! 

Peas have a lot of nutritional value. High quantity of plant based protein being one of them. Peas are used in most plant based protein powders as a primary source of protein nowadays. Peas are also high in fiber, a key component in easy digestion and also in controlling the blood sugar levels. This nutrient rich light soup was the perfect light lunch for today! Go on and give it a try!

Here is how to prepare it:

1 bag of 20 oz frozen peas or 4 cups of fresh peas

1 qt of vegetable broth

1 tsp of coconut oil

1/2 yellow onion

1 garlic clove

1 tsp of salt

1/2 tsp black pepper

2 tbs of fresh mint

2 tsp of fresh basil

1 tsp of dried oregano

1/4 cup of coconut milk

Sauté the onion and garlic with the coconut oil until translucent, then add the vegetable broth and herbs and bring it to a boil. When the liquid is in full boil add the peas to the pan and after 3 minutes or so add the coconut milk. Remove the mixture from the heat and transfer it to a blender or food processor. Blend the mixture, then serve the soup topped with your favorite seeds, and chive. Enjoy!

http://www.blissbalancehealth.com

armenia@blissbalancehealth.com

Follow us on Instagram and Facebook

Aqui está como prepará-lo :

1 saco de 600g de ervilhas congeladas ou 4 xícaras de ervilhas frescas

1L  de caldo de legumes

1 colher de chá de óleo de coco

1/2 cebola amarela picada

1 dente de alho picado

1 colher de chá de sal

1/2 colher de chá de pimenta do reino

2 colheres de sopa de hortelã fresca

2 colheres de chá de manjericão fresco

1 colher de chá de orégano seco

1/4 xícara de leite de coco

Refogue a cebola e o alho com o óleo de coco até ficar transparente , em seguida, adicione o caldo de legumes e as ervas e trazê-lo para ferver. Quando o líquido estiver fervendo, adicione as ervilhas para a panela e após 3 minutos  adicione o leite de coco. Retire a mistura do fogo e transfira para um liquidificador ou processador de alimentos. Em seguida, servir a sopa cobertas com suas sementes favoritos e cebolinha . Aproveite!