Lemony Pea, Leek and Spinach Soup 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



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


  • Iron 8.0
  • Folate 17.0
  • Calcium 3.0
  • Vitamin A 15.0
  • Vitamin C 15.0
Share X

Lemony Pea, Leek and Spinach Soup