Spring veggies are coming! It is already looking and feeling like spring (maybe even summer with the warm days), I have wisteria and roses blooming in my yard and the teeny tiniest sprouts of my cana lilies are popping up. Soon our spring veggies will arrive in the farmers markets, in fact the Moreland Farmer’s Market opens May 4th!
While fresh from the market veggies are the best tasting (and healthiest), frozen comes in a close second. Frozen produce is picked in season and flash frozen keeping vitamins and nutrients intact and allowing us to enjoy corn, peas, okra and other delicious summer veggies in the dead of winter.
This spring green soup utilizes fresh spinach, mint, and parsley and frozen peas. I made a double batch this week and while it makes a lovely meal by itself, I have been experimenting with adding toppings like shredded chicken, sunflower seeds, and a splash of olive oil. I know I say this about a lot of my recipes, but this one is SO EASY! All you have to do is chop your veggies (and they are going to get pureed so no need to worry about precision), saute 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 it from the pot.
To make a vegetarian version omit butter, sub veggie broth for chicken stock, and sub cashew cream for yogurt.
Try this recipe and let me know what you think in the comments below…
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.