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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 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 10 ounces frozen green peas, thawed plus extra for tossing in the soup
- 1 cup plain Greek yogurt creme fraiche, or cashew milk
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon coarsely chopped fresh spearmint
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh chives
Instructions
- Heat the oil in a soup pot over medium heat, add the leekds and 1/4 teaspoon of the salt, and saute for 3 to 4 minutes until just tender and wilted. Add the broth, and bring to a slow boil. Turn off the heat and stir in the spinach and peas.
- Carefully transfer the hot soup to a blender. Add the yogurt, parsley, spearmint, remaining salt, and lemon juice. Blend on high speed until the soup is very smooth.
- To serve, garnish each bowl with chopped chives, and extra peas (optional). Serve warm, at room temperature, or cold.