Healing with food: Spring Pea and Pesto Soup

(from Peachblossm’s recipe box)

Pain-reducer (analgesic)
Fever-reducer (antipyretic)
Liver-protector (hepatoprotective)
Blood vessel-protector
Anti-stress solution

Source: Weston A Price (from RecipeThing user greenfood)


  • 8 cups frozen peas
  • 10 cups vegetable broth – or bone broth as an alternative if serving warm
  • 2 cups packed basil
  • 1/4 cup crispy almonds or pine nuts
  • 2 cloves garlic
  • juice from one lemon
  • 1/2 cup olive oil
  • Sea salt
  • Cream or coconut milk (optional)
  • Scallions as a garnish (optional)


  1. Prepare pesto: in food processor or immersion blender, blend together basil, nuts, garlic, lemon, and olive oil until smooth.
  2. Prepare soup as follows:
  3. In large pot, place peas and broth. Bring to a boil, then turn off heat.
  4. Using immersion blender, carefully blend peas and broth.
  5. Stir pesto into warm soup.
  6. Salt to taste.
  7. May add cream or coconut milk.
  8. This soup may be eaten warm or cold.

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