Celebrate spring with this vibrant, pretty green soup, which is all make-ahead except for the simple last-minute garnish.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2005
MethodIn large sauce pan, heat oil over medium heat; fry onion, garlic, leeks, salt and pepper, stirring occasionally until softened, about 8 minutes.
Add stock, potatoes and 2 cups (500 mL) water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Stir in peas and spinach; simmer for 5 minutes.
In blender or food processor, puree soup, in batches, until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to continue.) Stir in lemon juice.
Garnish: In bowl, combine peas, green onion, lemon rind and juice, salt and pepper. Spoon onto soup.
Nutritional facts Per serving: about
- Sodium 874 mg
- Protein 9 g
- Calories 171.0
- Total fat 5 g
- Cholesterol 0 mg
- Iron 17.0
- Folate 34.0
- Calcium 6.0
- Vitamin A 15.0
- Vitamin C 32.0