Green Spring Vegetable Soup

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Rating: 0
You:
Rate this recipe!

Prep Time

15Minutes

Cook Time

25Minutes

Servings

People

Product Type

Broths & Stocks,

Prep Time

15Minutes

Cook Time

25Minutes

Servings

People

Product Type

Broths & Stocks,

Green Spring Vegetable Soup

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

15Minutes

Cook Time

25Minutes

Servings

People

Product Type

Broths & Stocks,

Prep Time

15Minutes

Cook Time

25Minutes

Servings

People

Product Type

Broths & Stocks,

Ingredients

  • 1 1/2 tbsp avacado oil
  • 4 cloves diced garlic
  • 1 thinly sliced leek
  • 1 pound asparagus trimmed and cut to 1-inch pieces
  • 1 1/4 cups fresh or frozen peas
  • 1 (15.5 oz) cans cannellini beans drained and rinsed
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 4 cups baby spinach
  • 3 tbsp fresh lemon juice
  • 1 peeled avacado
  • 1/4 cup plain coconut yogurt
  • 3 cups plain coconut yogurt
  • 3 tbsp fresh mint
  • sea salt and pepper
  • microgreens to finish (optional)

Instructions

  1. Heat avocado oil over medium heat in a large stockpot. Add garlic, leek, and asparagus and saute for 5-6 minutes, stirring occasionally.
  2. Add avocado, fresh mint, and coconut yogurt to soup. Use an immersion blender to puree the soup or carefully transfer to a high-speed blender. Blend soup until smooth and creamy. Taste and season with sea salt and pepper.
  3. Divide soup into bowls and garnish with microgreens, if desired. Enjoy!

Ingredients

  • 1 1/2 tbsp avacado oil
  • 4 cloves diced garlic
  • 1 thinly sliced leek
  • 1 pound asparagus trimmed and cut to 1-inch pieces
  • 1 1/4 cups fresh or frozen peas
  • 1 (15.5 oz) cans cannellini beans drained and rinsed
  • 4 cups Pacific Foods Organic Vegetable Broth
  • 4 cups baby spinach
  • 3 tbsp fresh lemon juice
  • 1 peeled avacado
  • 1/4 cup plain coconut yogurt
  • 3 cups plain coconut yogurt
  • 3 tbsp fresh mint
  • sea salt and pepper
  • microgreens to finish (optional)

Instructions

  1. Heat avocado oil over medium heat in a large stockpot. Add garlic, leek, and asparagus and saute for 5-6 minutes, stirring occasionally.
  2. Add avocado, fresh mint, and coconut yogurt to soup. Use an immersion blender to puree the soup or carefully transfer to a high-speed blender. Blend soup until smooth and creamy. Taste and season with sea salt and pepper.
  3. Divide soup into bowls and garnish with microgreens, if desired. Enjoy!