Summer is my absolute favorite season of the year. There. I’ve said it. Lighter clothes, heavenly flower scents, river swimming, sunshine, green Green Mountains, open windows, fireflies, camping, neighborhood walking in flip-flops, a break from school demands…
It’s also a good time to be more flexible in your schedule so that you can take on some family health issues. As many of you know I’m a big proponent of the GAPS™ Protocol for dietary healing.
The backbone of the GAPS™ Protocol is plenty of nourishing soup that includes the all important bone broth or meat stock. This is a critical piece for the restoration of the digestive tract and brain.
Sometimes hot soup isn’t appealing though, when it’s 90 in the shade (!)
Enter GAPS Cuban Pea Soup, combining a little spicy with the subtle sweet tang of tarragon and peas. You can enjoy it hot, but it’s especially great cold. Simple to prepare, you can assemble the ingredients and simply throw everything in the blender. I use a Vitamix, but any blender should be appropriate.
GAPS Summer Soups
This soup will also be featured in my upcoming GAPS Summer Soups downloadable recipe book. A recipe book that features only GAPS friendly, chilled summer soups!
Recipe inspired by Creamy Tarragon Pea Soup in The Naked Foods Cookbook written by Margaret Floyd & James Barry