photo provided courtesy of affairsofliving.com

What a surprise, another green pureed meal in a bowl. You know me, I love green food and I love pureed food, and these loves often intersect. This is the perfect no-cook solution for a light summer meal. All you need is a blender and fresh produce, and you’re good to go! If you use fresh peas, you will need to chill the soup if you want it cold. If you use frozen peas, the soup will be at the perfect temperature right after blending – the choice is up to you!

ingredients
2 cups fresh or frozen peas
3 kale leaves
2 large handfuls mixed baby greens
1/4 small shallot
8-10 large fresh mint leaves
small handful fresh parsley leaves
small handful fresh chives
about 1-2 cups water
umeboshi plum vinegar or sea salt, to taste
optional: olive oil for drizzling and fresh herbs for garnish

directions

1. Place peas, kale, greens, shallot, herbs, and 1 cup of water in a blender, pulse a few times, and blend.
2. Add additional water bit by bit as necessary to reach desired consistency, and season to taste with umeboshi plum vinegar.
3. If using frozen peas, the soup will already be cold. If using fresh peas and you desired a colder soup, chill in the refrigerator until cooled through.
4. When ready to serve, pour soup into bowls and drizzle with olive oil. Garnish with fresh herbs.

makes 3 cups, or 2 servings

recipe courtesy affairsofliving.com