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About the Dish

1 each Yellow Onion
1 small Green Garlic
4 ounces Carrot
1 small Celery
1/4 teaspoon PeachDish Salt
2 ounces Radish
1 packet Bragg Liquid Aminos
1 cube Edward & Sons Low Sodium Veggie Bouillon Cube
1 cup Spring Peas
3 ounces Spinach
1/4 cup Diced Tomato
1/4 cup Pesto
2 each Ciabatta Rolls
2 sprigs Parsley
Per Serving
Calories 780
Total Fat 36 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 780 mg
Total Carbohydrates 3 g
Dietary Fiber 27 g
Sugar 0 g
Protein 33 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 400° F. Prepare your mise en place: Peel and dice onion. Trim roots from green garlic, and carefully peel away outer layer and discard. Halve bulb and stem of garlic lengthwise, and thinly slice crosswise. Dice carrot. Thinly slice celery at an angle. Halve radish lengthwise; thinly slice crosswise. Remove and discard any tough spinach stems; cut or tear leaves into bite-size pieces. Pick and chop parsley leaves.
Place a saucepot over medium heat, and add 1 tablespoon olive oil. When oil is shimmering add onion and green garlic. Cook, stirring, until onion becomes translucent, 4-5 minutes.
Add carrot and celery. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring, until carrot starts to become tender, 4-5 minutes more.
Stir in radish, 4 cups water, Bragg Liquid Aminos and bouillon cube. Increase heat to high.
When liquid comes to a boil add peas. Boil 1 minute, then reduce heat to a simmer.
Simmer until peas are just tender, 2-3 minutes. Stir in spinach leaves, tomato and pesto. Taste and adjust seasoning as desired with PeachDish Salt.
Split ciabatta, and brush cut sides with a total 2 teaspoons olive oil. Toast in oven 6-8 minutes. Divide soup between 2 bowls, and garnish with parsley. Serve with toasted ciabatta, and enjoy!