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- Spring Green Soup
We just got back from an impromptu getaway to northern Idaho. My girlfriends and I cooked and ate lots of delicious food, including this spring green soup.
This bright, herby, veggie soup is a snap to make. I know I say this about a lot of my recipes, but this one is SO EASY! All you have to do is chop one leek, and the fresh herbs (they are going to get pureed so no need to worry about precision), sauté your veggies for a few minutes, then blend everything together. If you have an immersion blender it will come in handy here. If not you can puree the soup in a blender, or Vitamix, just be very careful when transferring hot soup from the pot.
Try this recipe and let me know what you think…
Spring Green Soup
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 leek, while and light green parts chopped
- 2 tsps. sea salt
- 3 cups of chicken stock
- 5 cups fresh spinach (about 6-8 oz.)
- 2 1/2 cups frozen green peas (12 oz.)
- 1 cup plain (unsweetened) Greek yogurt
- 1/2 cup flat leaf parsley, chopped
- 2 Tbsp. fresh mint, chopped
- 1 Tbsp. lemon juice (1/2 of a lemon)
- Heat oil and butter over medium heat. Add leeks and salt and saute for 5 minutes, or just enough to soften the leeks. Add broth and bring to a boil. Add peas and spinach and cook 3-4 minutes, or until spinach is wilted. Turn off soup and let it sit for a minute.
- Carefully transfer soup to a blender (or use an immersion blender right in the pot). Add yogurt, parsley, mint and lemon juice and blend until the soup is smooth.
- To serve, garnish with a few sprigs of mint, a squeeze of lemon or a splash of olive oil. Can be served warm or chilled. Enjoy!
Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.
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R.O.S.S.™ helps you to organize your small stabilizers and strengthen your larger muscle groups