Silky Smooth Wakame Pea Soup (Vegan)
This silky smooth wakame pea soup makes a deliciously quick + comforting meal. It’s high in fiber, easily digestible bio-available protein, minerals, and healthy fats!
Wakame is high in bio-available proteins, omega-3 fatty acids, fiber, and minerals such as calcium & magnesium, but especially iodine, which is needed for the production of thyroid hormones and for maintaining a healthy thyroid gland.
Peas are a great plant source of easily digestible proteins as well as vitamins B & K, minerals like manganese & phosphorus, and health-promoting phytonutrients.
Leek is rich in vitamins A, C & K as well as folate, iron, magnesium & calcium. Leeks are part of the Allium vegetable family, known for containing the powerful antioxidant allicin, a sulphur compound that prevents disease and inhibits cancerous cell growth.
Garlic is also part of the Allium family, with strong medicinal properties. Garlic is antiviral, antibacterial, antifungal, and antiparasitic, making it an amazing food for fighting colds & flus.
Silky Smooth Wakame Pea Soup
A large cooking pot
5 cloves garlic
1/2 fresh chili pepper
3 tbsp dried wakame
1 box (450g) of frozen peas
1 small can (200ml) of coconut milk
spices: 1 tsp cumin, 1 tsp mace, 3/4 tsp curry powder, 1 tsp garlic powder, 20 cracks of black pepper, 3 tsp raw celtic salt
a dash of organic extra virgin olive oil
fresh parsley or cilantro
Add the olive oil to the pot together with the chopped onion, leek, garlic & chili and stir for about 3-5 minutes on medium heat until the veggies start to glaze.
Add a dash of spring water before adding in the chopped potatoes, wakame and all the spices and stir for another minute or so.
Now add in the peas and coconut milk, stir, and top everything until just covered with spring water.
Let simmer for about 15-20 minutes or until the veggies are tender, then turn off the heat and let cool for a couple of minutes before mixing the soup.
Serve hot & top with some fresh parsley or cilantro.
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