Winter Green "Potage"
Updated: Aug 8
Green up your winter blues with this nourishing soup blending winter greens and split peas!
Some like to blend greens in their smoothie, and some like to simmer them in a soup. Coming from the word “potager” (veggie garden), a potage is what the French call a vegetable pureed soup. Easy to make, they are all warming and delicious. They make great remedies for seasonal colds and a good break from the rich comfort food we tend to be more indulgent with in winter. There are many choices of cool-season vegetables that can be used in pureed soups (carrots, pumpkins, beetroot, mushrooms, cauliflower, etc.) and they all bring colours and vitamins. But when the “green” reboot is needed and broccoli and super greens like kale and spinach can be harvested from the garden (time depending on each region’s climate), it’s Winter Green Potage time! Adding green split peas to the puree offers protein to make this soup a nourishing vegetarian meal. Et voilà!
1 full broccoli with the stem, chopped
6 large or 12 small leaves of kale or spinach, chopped
2 green onions or 1 leek, chopped
1 garlic clove, chopped
1 large potato, peeled and roughly diced (optional to thicken the texture)
3/4 cup green split peas
4 to 5 cups vegetable stock (depending on desired thickness)
1 tbsp olive oil Pinch of thyme (fresh or dry)
PREPARATION: In a large pot, stir the vegetables in oil for a few minutes.
Add peas, herbs and seasoning.
Stir well and add the stock.
Cover and simmer at medium heat for about 30 minutes.
Turn off the heat and let the soup sit and cool slightly.
Puree with a handheld immersion blender.
Serve with croutons (toasted bread)