Spinach & Rosemary Pea Soup
Ever feel like having a touch of spring in January? Craving green things after a multitude of hearty soups, stews, & warming foods?
Yep. That was me last night.
Not knowing HOW MUCH spinach was in a 4 lb. bulk bag of spinach I ordered, we had extra spinach…
My kids love to pack buttered peas in their lunch, so I had them in my freezer…
The final touch was fresh rosemary stowed away from some other recipes…
Pea soup is tricky to get just right for an appealing flavor. I think the key is to add enough lemon/apple cider vinegar, a wee bit of heat (cayenne in this case)…and to not overcook it. It should be served and eaten in a short amount of time, so plan accordingly…although I did have the last bit as leftovers today and it was still good, just not as brilliantly green.
This particular recipe is a large one, as we had dinner guests…and 5 of us went back for second bowls! Feel free to cut the recipe in half to suit your own family (or freeze the extra for another night’s dinner!).
- For true Paleo, omit the creme fraiche option.
- This soup is suitable for late stage GAPS Intro or Full GAPS (peas are high fiber vegetables & cayenne powder is not GAPS Intro friendly, so omit if on Intro).