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
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
- Folate 17.0
- Calcium 3.0
- Vitamin A 15.0
- Vitamin C 15.0
