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Green Spring Vegetable Soup

  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 4 people


  • 1 1/2 tablespoons avocado oil
  • 4 cloves garlic, diced
  • 1 thinly sliced leek
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen green peas
  • 1 can (about 15.5 ounces) white cannellini beans, drained and rinsed
  • 4 cups Pacific Foods™ Organic Vegetable Broth
  • 4 cups baby spinach
  • 3 tablespoons fresh lemon juice
  • 1 peeled avocado
  • 1/4 cup plain coconut yogurt
  • 3 cups plain coconut yogurt
  • 3 tablespoons fresh mint
  • as needed sea saltto taste


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