Matcha Pea Soup
Matcha Pea Soup
  1. Heat oil in large saucepan over medium- low heat. Add minced garlic and cook until softened, but not browned, only for a couple of minutes.
  2. Add broth and bring to a boil. Meanwhile, in a small separate bowl, whisk matcha with hot water until dissolved and set aside for later.
  3. Then add frozen peas to large saucepan, let it simmer for a few minutes.
  4. Remove saucepan from heat and stir in spinach, parsley, green onion, lime juice, salt, and matcha water. Blend smooth with any of our methods to puree soup.
  5. Divide soup among serving bowls and top with sour cream and garnish with parsley.
Recipe Notes

*Adapted from Shape Magazine