So I was watching Deliciously Ella’s YouTube channel the other day and I came across this recipe. It was so interesting-looking to me, and I guess I was craving peas because I got inspired to make it like a lightning bolt on Sunday.
I had to do a bunch of alterations to get more towards Nutritarian, but to me, it ended up a crazy success. I LOVE this soup! It has a really awesome flavor and packs a little kick too (of course feel free to omit the chili flakes if you don’t like spice).
I love the slightly chunky texture but feel free to blend yours as much as you’d like. This keeps super well in the freezer and I’ve had it alongside salads the past two days and it was the perfect compliment.
Today, I made an arugula salad with tomatoes, pomegranate seeds, avocado, lime juice and nutritional yeast and the soup tasted AMAZING alongside it!!
And on a related note, I’ve been using Snapchat a LOT lately. I actually have never resonated with a social media network more in my life — I feel like it really gives me the voice to share the things I want to share, real-time and be creative. When I first made this, I knew I just wanted to share it with you right away.
I figured I’d just use the Snapchat footage since I cooked the whole thing on there already and gave tips and tricks about my cooking style, so you can see it from a Snapchat perspective. :)
Please follow me there to see what else I’m doing on a day-to-day basis. At this time, I’m definitely sharing a lot about my current cooking, what I eat on a daily basis, and even my hiking adventures at home here in Las Vegas. :D
Follow me here on Snapchat username thewatermouth…or use my Snapcode:
Give the soup a try and let me know what you think!
Here’s the Recipe Video That Includes My Snaps
- 5 stalks celery, chopped
- 2 heads broccoli, including peeled stem, chopped
- 3 cups water, plus several tablespoons for sauteing
- 1 tablespoon fresh ginger, finely minced
- 6 cloves garlic, pressed or finely minced
- 5 green onions, chopped
- 4 cups kale, chopped (measure before chopping)
- 2 cups unsweetened almond milk
- 24 ounces (about 1½ 1-lb bags) frozen green peas
- 1 teaspoon tamari
- 1 tablespoon miso paste (I prefer mellow white)
- 1 lemon, juiced
- ½-1 teaspoon red pepper flakes, to taste
- freshly ground black pepper, to taste
- In a large soup pot over medium-high heat, water saute the celery and broccoli, using 1 tablespoon at a time as needed just so it won’t stick to the bottom of the pan, until they are starting to get a bit soft.
- Make a well in the bottom of the pan and add 2 tablespoons water and quickly dump in the ginger, garlic and green onions. Stir rapidly until they start to give off a strong aroma and be careful to not let them burn. Add more water whenever necessary.
- Add the kale and stir until the kale is wilted. Add the water, almond milk and peas. Bring to a boil and reduce to simmer for 10 minutes.
- To a blender, add the tamari, miso paste, lemon juice, red pepper flakes and black pepper. Blend the soup on high, in batches if necessary, to the consistency that you like.