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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


  • 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.
  • Stir in the yogurt, parsley, mint, remaining salt, and lemon juice. Blend with an immersion blender or transfer to a blender.
  • Soup can be served warm, room temperature or cold. Serve in a small or wide shallow bowl. Garnish with whole peas and chives.