Spring Vegetable Soup
Serve cold, room temperature, or warm, this soup is delicious all ways. If you want to make it a bit more substantial, add some chunks of ham or bacon. Or for a vegan option, substitute the Greek yogurt with cashew milk.
Servings: 8 cups
Calories: 88kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 stalk leek, white and light green parts only, thinly sliced
- 1 teaspoon sea salt
- 3 cups vegetable broth
- 2 cups tightly packed baby spinach, about 4 ounces
- 2 cups plus 10 oz. frozen green peas, thawed plus extra for tossing in the soup
- 1 cup plain Greek yogurt, creme fraiche, or cashew milk
- ¼ cup chopped fresh flat-leaf parsley leaves
- 1 Tablespoon coarsely chopped fresh spearmint
- 1 teaspoon lemon juice
- 1 Tablespoon chopped fresh chives
Instructions
- Heat 2 Tablespoons oil in a soup pot over medium heat, add 1 sliced leek and ¼ teaspoon salt, and sauté for 3 to 4 minutes until just tender and wilted. Add 3 cups broth, and bring to a slow boil. Turn off the heat and stir in 2 cups spinach and 2 cups peas.
- Carefully transfer the hot soup to a blender. Add 1 cup yogurt, ¼ cup parsley, 1 Tablespoon spearmint, remaining ¾ teaspoon salt, and 1 teaspoon lemon juice. Blend on high speed until the soup is very smooth.
- Serve warm, at room temperature, or cold.
Optional Toppings:
- 1 Tablespoon chopped chives, and extra 10 ounces peas
Notes
- This is a great recipe to make ahead, chill and serve cold up to one day after making.
- Fresh or frozen peas work just fine in the recipe.
- Garnish with whatever you think is pretty. You could leave off the chives and garnish with edible flowers for a special occasion.
Nutrition
Calories: 88kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 662mg | Potassium: 186mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1355IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 1mg