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About the Dish

  • Onion

    Onion

  • Green Garlic

    Green Garlic

  • Carrot

    Carrot

  • Celery

    Celery

  • PeachDish Salt

    PeachDish Salt

  • Radish

    Radish

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Spring Peas

    Spring Peas

  • Spinach

    Spinach

  • Diced Tomato

    Diced Tomato

  • Pesto

    Pesto

  • Ciabatta Rolls

    Ciabatta Rolls

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Heat oven to 400° F. • Peel and dice onion. • Halve green garlic lengthwise; thinly slice crosswise. • Dice carrot. • Thinly slice celery at an angle. • Halve radish lengthwise; thinly slice crosswise. • Discard any tough spinach stems; cut or tear leaves into bite-size pieces. • Pick and chop parsley leaves. • Split ciabatta.
2
Place a saucepot over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion and garlic. Cook, stirring, until onion becomes translucent, 4-5 minutes.
3
Add carrot and celery. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring, until carrot starts to become tender, 4-5 minutes.
4
While carrot cooks: • On a baking sheet, brush cut sides of ciabatta with a total 2 teaspoons olive oil. • Toast in oven until lightly golden, 6-8 minutes. While ciabatta toasts: • To pot, stir in radish, bouillon cube, 4 cups water and liquid aminos. • Increase heat to high.
5
• When liquid boils, add peas. Cook at a boil 1 minute. • Reduce heat. Simmer until peas are just tender, 2-3 minutes.
6
Stir in spinach, tomato and pesto. Taste and adjust seasoning as desired with PeachDish Salt.
7
Divide soup between 2 bowls, and garnish with parsley. Serve with toasted ciabatta, and enjoy!