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Puree Green Soup Recipe: Fresh and Healthy

Pean soup recipe - Pritican

With the advent of early summer and fresh veggies starting to come into our markets and farmstands, it’s much easier to eat healthfully. Here’s a fresh idea for livening up your dinner plate witha  seasonal “green” offering.


Pritikin Longevity Center & Spa’s Executive Chef, Anthony Stewart, shares his healthy recipe for Puree Green Soup.


2 quarts clear vegetable stock

2 onions, chopped

1 head fennel, chopped

3 tbsp. chopped garlic

1 lb potatoes, peeled and chopped

4 lb. green peas (frozen is fine if you don’t have fresh)

½ tsp. baking soda

3 tbsp. Pritikin shake it table blend (or your favorite seasoning) (If you’re watching your salt intake, opt for a no-salt seasoning.)

3 tbsp. mustard

2-tbsp. fresh thyme leaves, chopped

2 tbsp. fresh basil, chopped

1 tbsp. fresh dill, chopped

1 tsp. Wasabi powder



  1. In a stockpot saute onion, garlic and fennel. Add vegetable stock and potato and cook until soft and potato begin to break apart.
  2. Add thyme, mustard and seasoning and cook for another 5 minutes.
  3. Turn the flame off and add baking soda, when it begin to foam add green peas, wasabi powder and remaining ingredients. Let sit for 5 minutes.
  4. Blend and serve.
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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at