Lemony Pea, Leek and Spinach Soup

Author: Canadian Living

Once the peas and spinach are heated, it's best to serve this soup right away to retain its vibrant green colour and flavour.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine, June 2009

Ingredients

  • 2 tablespoons butter
  • 2 leeks thinly sliced
  • 2 potatoes peeled and diced
  • 3 cups sodium-reduced chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup fresh pea
  • 1 cup thawed frozen peas
  • 3 cups loosely packed spinach leaves thinly sliced
  • 2 tablespoons lemon juice

Method

In large saucepan, melt butter over medium heat; cook leeks, stirring often, until softened but not coloured, about 6 minutes.

Add potatoes, broth, 2 cups (500 mL) water, salt, and pepper (if using); bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 8 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Stir in peas; simmer until tender, about 3 minutes. Stir in spinach and lemon juice.

Nutritional facts Per each of 8 servings: about

  • Sodium 400 mg
  • Protein 3 g
  • Calories 95.0
  • Total fat 3 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemony Pea, Leek and Spinach Soup

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