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Spinach & Rosemary Pea Soup (GAPS + Paleo Friendly)

  • Author: Melanie Christner - Honest Body
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8-10 1x
  • Category: Soup

Description

A refreshing and nourishing spinach & pea soup


Scale

Ingredients

  • 4 Tbls butter or ghee
  • 1 large onion, diced
  • 5 large carrots, diced
  • 3 celery ribs, diced
  • 1 tsp dried oregano
  • 23 tsp fresh rosemary, chopped
  • 400 grams fresh spinach (approx. 14 oz)
  • 2 cups peas, fresh or frozen (I used frozen)
  • 1 lemon, juiced
  • 2 Tbls raw apple cider vinegar (or more to taste)
  • 1/81/4 tsp cayenne powder (optional)
  • 4 – 5 cups water
  • 4 cups chicken stock
  • Creme fraiche or cream (optional for garnishing)
  • 1 Tbls real sea salt
  • Pepper to taste

Instructions

  1. Melt the butter in large stockpot.
  2. Add the onion, carrots, celery, herbs, 2 tsp salt, and about 1 cup of water.
  3. Cover & stew for 5 minutes, then add remaining water & broth and bring to a boil.
  4. Lower the heat, and simmer uncovered for about 15 minutes.
  5. Add the spinach & peas.
  6. Push the spinach leaves into the soup and simmer until they turn bright green, 2 to 3 minutes.
  7. Remove from the stovetop and blend soup in your blender or with immersion blender until smooth (I used my Vitamix and blended it in 3 batches)
  8. Return to stockpot, add lemon juice and apple cider vinegar, remaining salt & pepper to taste.
  9. Serve immediately with the optional creme fraiche.

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