Green Soup with Spinach, Leek and Pea
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.
Ingredients
- 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
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