Pea and Chickpea Soup
By Dr. Ben
promote your best health, including strong bones and teeth, it's
vital that you eat plenty of green plant foods on a regular basis.
And ounce for ounce, few green plant foods are more nutrient-rich
than green peas.
peas are naturally abundant in folate,
vitamin B1, vitamin
B6, carotenoids, tryptophan,
vitamin K, manganese, healthy protein, and a number of other health-promoting
the many health benefits of eating green peas with the following
recipe for Green Pea and Chickpea Soup - it's exceptionally
healthy and calls for highly affordable ingredients.
about 4 large or 6 small servings
chickpeas, rinsed and drained
2 cups frozen or fresh shelled green peas
1 yellow onion, roughly chopped
2 ribs celery, roughly chopped
2 garlic cloves, minced
Sea salt and pepper
2.5 cups vegetable or chicken broth
Handful chopped fresh parsley or cilantro (optional for garnish)
Extra-virgin olive oil
In a large soup pot, cook onion, garlic, and celery with a couple
of tablespoons of extra-virgin olive oil over low to medium heat.
Cook for about 5 minutes, or until vegetables are soft. Stir occasionally.
Add chickpeas, peas, and broth, and bring to a boil over medium
to medium-high heat.
Reduce heat, cover, and let simmer for about 15 minutes, or until
chickpeas and peas are tender.
Use a hand-held blender to partially blend ingredients in the pot.
If you prefer smooth soups, blend everything until well homogenized.
If you like texture to your soups, just blend for about 5-10 seconds,
which should allow some of the peas and chickpeas to remain intact.
you don't have a hand-held blender, blend small portions in a regular
blender or food processor; then transfer back to the pot.
Season with sea salt and pepper.
If you have fresh chopped parsley or cilantro on hand, sprinkle
a tablespoon over each bowl before serving.
this nourishing, protein-rich soup on its own, with a heel of your
favorite crusty bread, or your favorite grain dish.
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