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. www.pritikin.com
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
- In a stockpot saute onion, garlic and fennel. Add vegetable stock and potato and cook until soft and potato begin to break apart.
- Add thyme, mustard and seasoning and cook for another 5 minutes.
- 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.
- Blend and serve.