Very Spring Green Soup

Very Spring Green Soup

Enjoy paired with an Italy Bianco from Etna D.O.C. in Sicily.

Course Soup
Keyword Spring Green Soup
Servings 4
Author adapted from "Fast Food, Good Food" by Andrew Weil, MD


  • 2 tablespoons extra virgin olive oil
  • 2 small, (about 1 cup) leeks, white & light green parts, thinly sliced
  • 1 teaspoon kosher salt
  • 3 cups vegetable stock
  • 2 cups tightly packed baby spinach
  • 2+ cups frozen green peas, thawed (extra for garnish)
  • 1 cup Greek yogurt
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon mint, chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh chives, chopped


  1. In a medium size soup pot, heat oil over medium heat. Add the leeks and a pinch of salt and sauté for about 4-5 minutes or until tender and wilted. Add the vegetable stock and bring to a slow boil. Remove from heat and add spinach and peas and stir to mix.

  2. Stir in the yogurt, parsley, mint, remaining salt, and lemon juice. Blend with an immersion blender or transfer to a blender.

  3. Soup can be served warm, room temperature or cold. Serve in a small or wide shallow bowl. Garnish with whole peas and chives.