A Delicious Green Soup that is Great for Relationships

It’s a very breezy cool day where I live today so this week’s recipe is very fitting. I also think this soup would go well as a spring or early autumn soup. It’s book review week this week. I have this lovely book at home, once again not vegan but definitely vegetarian and the recipes are so easily adaptable when you know how (that’s one of the many things I teach in the 3 day course - how to adapt regular recipes and make them vegan). The book on review this month is At Home in the Wholefood Kitchen by Amy Chaplin. It has lots of lovely tips and some great information. Well worth borrowing it from your local library.

The soup in this blog post is loosely made from Amy’s Pea and Zucchini soup and the pea and silverbeet soup I have in my own cook book. The version I share with you today is a compromise version as my beloved and I have different tastes in soup. I love both blended and country style soups and he only likes country style soups. We always have country style soups but I thought this time I would like some of the soup blended so that is just what I did. I blended half of the soup and it was a winner.

I didn’t use oil in this soup but to add more flavour you could fry the onion and garlic in 2 tbsp of organic olive oil.

Pea and Zucchini Soup

Ingredients

1 onion finely diced

4 cloves garlic minced

2 potatoes diced small

1 leek washed well and cut small

5 medium zucchini diced small

1½ cups fresh shelled or frozen peas

2 handfuls of greens (kale, collards, silverbeet)

1 cup sprouted mung beans

20g dill

2 tsp herb salt

½ to 1 tsp salt

1 tsp cracked pepper (optional)

½ cup soaked cashews

Method

1. Place the onion, garlic, leek and herb salt in a saucepan with 1 cup filtered water. Cook for 5 minutes then add the potatoes and cook for a further 3 minutes.

2. Add 3 to 4 more cups of filtered water and the peas, zucchini, sprouted mung beans and greens. Cook on low for 5 to 8 minutes or until the veggies are soft.

3. Add the dill and cook for a further 2 minutes. Let the soup cool a little.

4. Blend half of the soup and cashews until smooth. Add this back to the saucepan.

5. Add more water if the soup is too thick for your taste. Season with salt and pepper.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

What’s Happening at Veet’s Vegan Cooking School

3 day Vegan Foundation Cooking Courses

Well what a week it’s been, hoping you are all safe and adjusting to this present way of life. I have had to postpone the end of August 3 day Vegan Cooking Course as four of the people attending were coming from Queensland and now the borders are closed there is no way they can attend.

The September course is fully booked so I am hoping it will go ahead. 4 of the participants are coming from Queensland so if the borders end up still being closed I will be looking for localish people to fill in their spots. Anyone out there want to go on the waiting list? I urge you to do so as the September course may be the last time I run the 3 day course this year.

The uncertainty doesn’t work well for me and I would rather not schedule the courses if there’s a chance they wont go ahead. So take this opportunity to get on the waiting list as who knows when you will next get the opportunity. I certainly don’t know.

Cooking at Home with Veet

All systems go for the online cooking course I am putting together “Cooking at Home with Veet”.

It is scheduled to be released mid November so make sure you stay on the mailing list so you don’t miss out. The content in this course will be different to the 3 day Vegan Foundation Cooking Course and also different to the Chef Training.

Fresh Cooked Meals

I am still cooking organic meals for those living in the Byron Shire and beyond. Making fresh food ready after 3 pm on Friday afternoons. Served in returnable glass containers. If you are local or know of someone who is please can you help spread the word. It is my only income source right now and I am totally grateful to those who are ordering each week. The food is good!!!

Categories:Mains Soups

Tags:peas Cashews zucchini potato silverbeet