🌿 Green Goodness Soup

This vibrant, plant-powered soup is a celebration of green nourishment—crafted from humble, wholesome ingredients that come together in a silky, satisfying bowl. Green peas, tender leeks, baby spinach, and creamy potatoes simmer gently in a fragrant vegetable broth, infused with a bay leaf and finished with a bright splash of lemon juice. A spoonful of nutritional yeast adds depth and a subtle savoury note, while cracked pepper brings gentle warmth.

💚 Health Benefits

• Rich in fibre from peas, potatoes, and spinach—supporting digestion and satiety
• High in plant-based iron and folate, especially from spinach and leeks—essential for energy and vitality
• Loaded with antioxidants like vitamin C and beta-carotene—helping to protect cells and boost immunity
• Naturally low in fat and free from added oils, making it heart-friendly and suitable for whole food plant-based lifestyles
• Nutritional yeast adds B vitamins, including B12 (if fortified), supporting nervous system health
• Lemon juice enhances iron absorption and adds a refreshing lift to the earthy greens

This soup is perfect for batch cooking, gentle detoxing, or simply warming up on a cool day. Serve it blended for a velvety texture or leave it chunky for rustic charm. Pair with wholegrain toast or a sprinkle of seeds for added crunch and nourishment.

Green Soup with Spinach, Leek and Pea

Catherine Barclay

A comforting, velvety green soup. Naturally rich in fibre and plant-powered goodness, this soup is ideal for chilly evenings, light lunches, or as a vibrant starter for spring gatherings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Soup

Servings 4 servings

Ingredients

  

1x2x3x

• 2 sml potatoes peeled and cubed
• 2 large leeks whiteand light green parts only, sliced and washed
• 200 grams baby spinach
• 200 grams fresh or frozen peas
• 4 cups vegetable stock or water
• 1 bay leaf
• 1 tbsp nutritional yeast
• 2 tbsp lemon juice
• cracked pepper

Instructions

 

• In a large saucepan, sweat leeks and diced potato in 60 ml water over medium heat until softened, adding water in short bursts to prevent sticking.
• Add stock and bay leaf, bring to a simmer for 10 minutes until the potatoes are tender. Remove bay leaf.
• Add peas and spinach, then cook for 2–3 minutes. Blend soup until smooth and velvety. Stir in nutritional yeast and lemon juice. Season with black pepper and serve hot.
• If desired, add a swirl of tahini to the bowl for creaminess

Keyword chickpeas, leek, plant-based, spinach, vegan, wfpb

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