The Recipes

Spring Green Goddess Soup

When the produce comes out in the Spring, I can't help but pick it up.  Of course, I always tend to overbuy my fresh produce, so my extra peas and fava beans became this fresh soup.

Spring Green Goddess Soup


- handful of fava beans
- 1/4 c. fresh peas, shelled (you can certainly substitute frozen)
- 1/8 onion, diced
- 1 celery rib, diced
- 1/2 jalapeno, chopped (seeds and stems in tact if you like heat)
- 1 garlic clove, minced
- 1 tsp. ground coriander (toast and grind your own, or use prepared ground coriander)
- 1 c. vegetable stock
- handful of cilantro, chopped
- handful of flat-leaf parsley, chopped
- salt
- pepper
- olive oil

In a medium pot, heat a few cups of water.  Shell the fava beans and drop them into the boiling water.  Boil them for 4 minutes, then drain them and transfer them to a bowl of ice water.

While the beans cool, heat 1 T. of olive oil in the same pot.  Add the onion, celery and jalapeno and season with salt.  Let them sweat for 3-4 minutes, then add the garlic and coriander.  Stir to combine for another minute.

Add in the peas and fava beans; season with pepper.  Stir and get your stock.  Add the stock and season again with salt.  Let the soup simmer for 20-25 minutes.

Transfer the soup to a blender and puree.  Pour the soup back into the pot and simmer another few minutes.  Pour it in to a bowl and garnish with the chopped herbs.