Bright Green Spinach and Pea Soup
If served within minutes of preparation, it’s a bright, vivid green. We had leftovers this morning for breakfast, and although the color had darkened a bit, it was delicious cold, right out of the fridge.
Servings: 8 servings
Ingredients
- 2 Tablespoons Olive Oil
- 2 bunches Scallions including half of the greens, coarsely chopped
- 1 small Onion thinly sliced
- 3 Carrots thinly sliced
- 1 Celery Stalk thinly sliced
- 1 Tablespoons chopped Marjoram or Basil or 1 tsp. dried
- 10 Parsley Sprigs chopped
- 1 large bunch Spinach stems removed
- 1 cup Peas fresh or frozen
- 3/4 teaspoon Salt
- Freshly Ground Pepper
- Lemon Juice to taste
Instructions
- Heat the oil in a soup pot, and add the scallion, onion, carrots, celery, herbs, salt, and 1/2 cup water. Cover and simmer for 5 minutes.
- Add 5 1/2 cups water and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes.
- Add the spinach and peas. Make sure the spinach is submerged, and cook until the leaves turn bright green (2 – 3 minutes).
- Remove from heat and puree (with an immersion blender, or in two batches in a regular blender) until smooth.
- Taste for salt, season with pepper, and stir in at least 1/2 teaspoon lemon juice to “bring up the flavors” (as Madison puts it).
- Serve immediately with a dollop of fat-free Greek Yogurt (though Madison recommends the much-more-caloric Crème Fraîche) and garnish with edible flower blossoms.
Nutrition
Calories: 61kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 240mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4150IU | Vitamin C: 11.8mg | Calcium: 25mg | Iron: 0.7mg