Ingredients

  • 2 tablespoons of olive oil, plus more for garnish
  • ½ cup Forager Project Half & Half
  • 1 large onion, diced
  • 3 garlic cloves, roughly chopped
  • 3 cups of fresh leafy herbs

My personal recommendation

  • 1 cup of basil leaves
  • 1 cup of mint leaves, plus more for garnish
  • 1 cup of parsley leaves

  • 4 cups of spinach (about 4 handfuls)
  • 1 cup of shelled peas
  • Juice of ½ lemon (about 1 tablespoon)
  • 3 cups of vegetable stock
  • Forager Project Unsweetened Cashewgurt®, for garnish
  • Salt and pepper

Prep

Dice onion and roughly chop garlic.

Heat 2 tablespoons of olive oil in a large dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5-7 minutes.

Add vegetable stock and Forager Project Half & Half, and bring to a boil.

Add shelled peas to boiling stock and cook until just tender, about 2 minutes.

Turn off the heat and add in spinach, stirring until just wilted and bright green.

Carefully, add soup to a blender, along with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Blend until smooth.

Ladle soup into bowls. Garnish with olive oil, Forager Project Cashewgurt®, remaining herb leaves of choice and a few grinds of freshly cracked black pepper.

Green Goddess Soup

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