Green Goddesses Soup with Salmon & Nori Granola
This Green Goddess Soup with Salmon and Nori Granola highlights the nutrients we receive from our oceans all in one magical bowl. This healthy chilled soup is sure to cool you down on a hot summer’s day. Use crème fraiche or omit for dietary needs. Batch make the nori granola to use for snacks or as toppings for other recipes!Ingredients
Serves 4
½ cup (125 ml) green split peas
2½ cups (625 ml) unsalted vegetable stock
2 cups (500 ml) packed spinach leaves
1 large stalk celery, chopped
⅓ cup + 2 tbsp (110 ml) packed fresh flat-leaf parsley leaves, divided
⅓ cup + 2 tbsp (110 ml) packed fresh cilantro leaves, divided
1 clove garlic, minced
1 tbsp (15 ml) white miso, plus more to taste
1 tbsp (15 ml) nutritional yeast
2 tbsp (30 ml) crème fraîche or sour cream, divided
kosher salt, to taste
1 tbsp (15 ml) coconut oil
½ lb (225 g) skinless salmon fillet, cut into ¾-in (2 cm) chunks
freshly ground black pepper, to taste
1 tbsp (15 ml) finely chopped fresh chives
1 small watermelon radish, thinly sliced into rounds, each round halved or quartered
Nori Granola, for garnish, make ahead, recipe follows
NORI GRANOLA
3 tbsp (45 ml) maple syrup
2 tbsp (30 ml) tahini
1 tbsp (15 ml) white miso
3 tbsp (45 ml) water
½ tsp (2.5 ml) finely grated lemon zest
1½ cups (375 ml) rolled oats
⅓ cup (80 ml) raw hemp hearts
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper, to taste
2 sheets nori
Instructions
- Rinse split peas under cold water before placing in a large saucepan along with vegetable stock. Bring mixture to a boil over high heat, then reduce to a simmer, cover and cook until split peas are al dente, about 30 minutes.
- Add spinach, celery, ⅓ cup (80 ml) parsley leaves, ⅓ cup (80 ml) cilantro leaves, garlic, miso and nutritional yeast. Warm gently over medium heat until just starting to simmer. Remove saucepan from heat.
- Using either a hand blender or blender, purée soup until silky smooth. Add enough water to thin soup to desired consistency. Stir in 1 tbsp (15 ml) crème fraîche and adjust seasoning with kosher salt or extra miso to taste. Transfer to an airtight container and refrigerate until chilled, about 2 hours and up to 4 days.
- Just before ready to serve, set 4 shallow soup bowls in refrigerator to chill. Heat coconut oil in a large frying pan over medium-high heat. Season chunks of salmon generously with salt and pepper. Sauté in hot oil until lightly browned on all sides and cooked through, about 4 minutes total. Transfer to a plate and set aside.
- In a small bowl, toss remaining 2 tbsp (30 ml) each parsley and cilantro leaves together with chives. Set aside.
- When ready to serve, remove soup from refrigerator, thin with some cold water if desired and divide among chilled soup bowls. Swirl in a drizzle of remaining crème fraîche and garnish with some watermelon radishes, cooked salmon, a sprinkle of herbs and a generous scatter of Nori Granola.
- To make Nori Granola, preheat oven to 300 F (150 C). Line a baking sheet with parchment and set aside.
- In a small bowl, whisk maple syrup, tahini, miso, water and lemon zest until well combined and smooth.
- In a large bowl, toss together oats, almonds, hemp hearts, cayenne, salt and pepper.
- Cut, tear or crush nori sheets into small flakes no more than ½-in (1.25 cm) wide. Add nori flakes to oat mixture, then pour tahini mixture over oats and mix until thoroughly combined.
- Spread granola on baking sheet in a thin layer. Bake granola, tossing every 15 minutes, until it feels dry, about 30 minutes total. Let cool completely at room temperature before transferring to an airtight container. Store at room temperature for up to 1 week.