Green Spring Vegetable Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings 4 People
Ingredients
Recipe 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
  • to taste sea salt and pepper
  • to finish microgreens (optional)
Instructions
  • 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 high-speed 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!