I know, I know, peas ain’t paleo. Or Whole30 friendly. Because, legumes. But no legumes were harmed in the making of this soup! One of my habits at the end of the week is to go through my fridge and gather up any veggies hiding at the back of the crisper draws and whip up a big vat o’ soup that will be the base of our breakfasts for the following week. It’s a good way to clear out everything before going grocery shopping again!
My favorite combination recently was a soup I whipped up using leeks, cauliflower and parsnips: it made a lovely creamy smooth soup when all blended together and was a perfect blank canvass for adding different proteins throughout the week, since it worked just as well with chicken and pork as it did with canned salmon. Last week, however, I had a whole bunch of arugula left over after an overzealous Costco purchase, so I added it in at the end along, wilting it slightly and then adding some coconut milk before blending everything together.
The result was a creamy-yet-light soup with a punch of freshness from the greens that reminded me of a classic English pea soup: except without the dairy & legume fest. Score! A side note: make sure the coconut milk you choose is free of guar gum or carrageenan if you’re following the AIP / Whole30. This is the best brand of coconut milk I’ve found on Amazon, or keep an eye out for a brand called Golden Star at Walmart, if you can find it.
Since this is a big batch that I whip up to eat throughout the week, I used my 6 qt dutch oven to cook everything up in. If you don’t want a big “8 servings plus” sized vat o’ soup, or just don’t have any cookware large enough, feel free to scale it down to suit you! You can enjoy this paleo “pea” soup hot or chilled, although I recommend adding a little extra broth if you want to serve it chilled, since it thickens up quite a lot after a spell in the fridge. If you go the chilled route, try blending a little fresh mint into the soup as it’s super refreshing and summery that way!
I usually use an immersion blender to blend up the soup easily in the dutch oven, but if you want a super smooth soup as pictured, let the soup cool a little and carefully transfer the soup in batches to a high powered blender instead of using an immersion blender. Be careful to leave plenty of room in the blender and to leave a way for steam to escape when blending hot soup. I like to serve this soup hot, swirled with a little extra coconut milk and garnished with chopped radishes; or chilled, with fresh mint and drizzled with a little lemon olive oil. It’s great, either way!
- PREP: Cut the leeks in half through their stems, lengthwise. Rinse them free of any soil or sand trapped in between the layers, then chop both the green and white parts roughly. Dice the onion and cut the cauliflower into bite size pieces. Peel and trim the parsnips, then slice them finely. If the parsnips are especially thick, cut them in half lengthwise before slicing.
- SIMMER: Add the chopped vegetables to a 6 qt dutch oven or similarly sized pan. Pour over the bone broth and add the salt, oregano, dill and garlic powder, then bring the broth to a simmer. Cook at an even simmer until the vegetables are fork tender, about 30 minutes. Add the arugula a little at a time until it is just wilted, then remove the dutch oven from the heat.
- BLEND: Add the coconut milk to the dutch oven, then use an immersion blender to gradually blend everything together until smooth. For a super smooth soup as pictured, let the soup cool a little and carefully transfer the soup in batches to a high powered blender instead of using an immersion blender. Be careful to leave plenty of room in the blender and to leave a way for steam to escape when blending hot soup!
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