Creamy Green Pea and Collard Greens Soup

Although I ordinarily love to spend time in the kitchen, sometimes I prefer to prepare dishes that require little fuss. My efforts were ampl...

Although I ordinarily love to spend time in the kitchen, sometimes I prefer to prepare dishes that require little fuss. My efforts were amply rewarded with this creamy, elegant and delicious soup featuring sweet green peas and earthy collard greens. Not only do you get a healthy quotient of green power, but also a fulfilling meal when served up with crusty bread or cornbread, or a hot bed of nutty fresh cooked brown rice. Sometimes the easiest meals are the most comforting and satisfying indeed.

Gently spiced up, I added enough spice for a pleasantly distinctive heat that lingers and asserts its presence alongside the rich greens. A twist on a split pea soup, green peas feature here rather than split peas, and the addition of collard greens provides texture. Any leafy green can be used place of the collard greens — choose kale or chard for even more texture, or spinach for a silkier soup. I partially puréed the soup to make it creamier, but only partially because I enjoy a somewhat textured chunky soup.

Creamy Green Pea and Collard Greens Soup

Recipe by Lisa Turner Published on December 14, 2016 Simple, creamy spiced green pea and collard green soup makes for a delicious easy meal Print this recipe Ingredients: 2 tablespoons coconut oil or olive oil 1 small red onion, chopped 2 cloves garlic, minced or crushed 2 to 3 cayenne or green chilies, seeded and minced 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon paprika 1 medium tomato, chopped 3 1/2 to 4 cups vegetable stock or water 2 cups frozen green peas 1 bunch collard greens, ends trimmed and roughly chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. Sauté the onions until softened, about 6 minutes. Stir in the garlic and chilies and sauté for another few minutes. Add the coriander, cumin, turmeric, mustard powder and paprika, and stir until the spices are fragrant, about 2 minutes. Stir in the tomato and cook, stirring often, for another few minutes. Pour in the stock or water and bring to a boil. Reduce heat to medium, stir in the green peas, and simmer until just tender. Add the collard greens a handful at a time, stirring until all of the greens are wilted. Remove from heat and season with salt and pepper. If desired, partially blend the soup with an immersion blender. Serve hot garnished with crushed red chili flakes if desired. Makes 4 to 6 servings

I'm sharing this with Eat Your Greens, a monthly event celebrating the goodness of greens, co-hosted by The VegHog and Shaheen of Allotment 2 Cooking. The VegHog is hosting the December 2016 edition. This is also my submission to Meat Free Mondays, hosted weekly by lovely Jacqueline of Tinned Tomatoes.

Other green pea recipes to explore from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Paneer and Pea Curry Smothered in a Cashew Tomato Gravy
Linguine with Pea-Basil Pesto and Mushrooms
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala