Spring Green Soup

Peas of Mind: Celebrate spring with a healthy vegetable soup made with Roasted Pumpkin Seed Oil.


Roasted Pumpkin Seed Oil
from 14.50
Add To Cart
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons Roasted Pumpkin Seed Oil
  • 1/2 cup broccoli florets
  • 1 10-ounce package of frozen peas
  • 1/2 pound potatoes, roughly diced
  • 1 small bunch parsley, stems removed
  • 1 bunch watercress or 1/2 cup chopped spinach
  • 1 cup chopped green cabbage
  • 6 cups chicken stock
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • Handful of basil leaves, cut into strips


  1. In a large saucepan, sauté onion and garlic in Roasted Pumpkin Seed Oil on low heat <250 degrees until onions are translucent and softened, about 5 minutes. 
  2. Add all remaining vegetables and chicken stock; bring to a boil. 
  3. Lower heat to simmer and cook until vegetables are tender, about 20 minutes. 
  4. Puree the cooked vegetables in a food processor or blender. 
  5. Season with salt and lemon juice to taste. 

To serve, garnish with basil leaves and drizzle with Roasted Pumpkin Seed Oil. Enjoy with a slice of pumpernickel or sourdough bread.