Spinach and Sweet Pea Soup

This is a recipe my husband has come up with. It has evolved over the last year, from one he found by Dr. Joel Fuhrman into this, based on the vegetables Ted prefers more and ingredients that are easier to find. It is bright green in color when served, and that color doesn't fade even with refrigeration and reheating. We hope you enjoy!!

10oz container Baby Spinach (fresh)

12.6oz bag Baby Broccoli Florets (we used frozen ones)

14.4oz bag Baby Sweet Peas (frozen)

1-15.5oz can Chick Peas, strained and rinsed

1-15.5oz can Butter Beans, strained and rinsed

1-2 cups unsweetened almond milk

6oz fresh soybeans, shelled (the ones from the produce section at the grocery store)

2-3 mushrooms, thinly sliced

fresh parsley, chopped

Parmesan cheese (optional)

1. Bring a pot of water to a boil. Add spinach, broccoli, peas and beans to water and par-blanch (cook for about 2-3 minutes until tender/al dente in texture).

2. Strain

3. Put ingredients in blender (depending on the size of your blender you may need to puree in batches - alternatively if you have a hand/immersion blender you can blend the ingredients in the pot), add 1 cup almond milk. As mixture purees, if you would like it thinner, add more almond milk. Once soup is fully pureed, returned to pot and put on medium heat. Stir often so soup doesn't burn on the bottom. 

4. When soup is hot, add soybeans and cook an additional 5 minutes. 

5. Ladle soup into bowls, top with mushroom slices, parsley and cheese if desired. Season with salt and pepper if needed. 

ENJOY!!

**please note - this makes approx 4 pints of soup (~8 cups), you will have plenty to freeze or package for work lunches. The whole batch of soup has approximately 50 grams of protein, that is 6 grams of protein/cup of soup. Adding cheese would increase the protein, or use of cow's milk instead of almond milk would also increase protein content

Farm Fresh RI's Potato Leek Soup

In Case you missed support group today - here is the Potato Leek Soup recipe from Kim Clark and her JWU students. Use vegetable stock to make this a Vegan item.

Potato Leek Soup

Serves: Eight 8 ounce portions

Ingredients:

2 teaspoons                 olive oil

5 each (about 1.5 lb)   medium potatoes, peeled and diced in ½ in cubes

1 each                         medium parsnip, washed, peeled and diced in ½ inch cubes

2 each                         medium leeks

1 each                         sprig of sage

6 each                         sprigs of thyme

1 each                         bay leaf

3 cups                         vegetable or chicken stock

3 cups                         water

To taste                       salt & pepper

Method of Preparation:

1.      Preheat oven to 375F

2.      In a large bowl, toss potatoes and parsnips with 1 teaspoon olive oil, salt and pepper. Spread in a single layer on a sheet pan and roast until tender, about 20 minutes. (Alternatively, spray sheet pan and diced vegetables with olive oil spray.)

3.      In the meantime, prepare the leeks by cutting them lengthwise and fanning their layers under running water to rinse the dirt hiding inside. Soaking the leeks in a bowl of water will also help dislodge hidden dirt. Cut off the dark green tops and reserve for making stock. Slice the light green and white part of the leeks crosswise into 1/4 inch slices.

4.      In a large, covered pot over medium heat, sweat the leeks in remaining tablespoon of olive oil until leeks are softened, about 10 minutes.

5.      Add roasted potatoes and parsnip, herbs, bay leaf and stock to pot, cover and simmer for about 10 minutes.

6.      Remove bay leaf and herb springs from pot. Using an immersion blender or standing blender, mix about half the soup for a chunky soup, or all of it for a smooth soup.

7.      Season to taste and serve with a garnish of scallion or chives.

Nutritional Information:       Per serving (Eight 1-cup servings in recipe):

Calories: 83                             Vitamin A: 6%

Cal from Fat: 10                      Vitamin C: 31%

Total Fat: 1.1 g                        Calcium: 3%

Saturated Fat: 0 g                   Iron: 7%

Cholesterol: 0 mg                    Sodium: 286 mg

Carbohydrates: 17 g               Fiber: 3 g                                            

Sugar: 3 g                               Protein: 1.9 g