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Green Spring Vegetable Soup

  • 15 min
    Prep Time
  • 40 min
    Total Time
  • 4 people
    Serves
  • 297 per 1 serving
    Calories

Ingredients

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

Instructions

  • Step 1

    Heat avocado oil over medium heat in a large stockpot. Add asparagus, garlic and leek and saute for 5 to 6 minutes, stirring occasionally. 

  • Step 2

    Add broth, spinach, beans, peas, avocado, yogurt, lemon juice and mint. Use an immersion blender to puree the soup or carefully transfer to a high-speed blender. Blend soup until smooth and creamy. 

  • Step 3

    Taste and season with sea salt and pepper. Divide soup into bowls and garnish with microgreens, if desired. Enjoy!

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Made Specifically With

All Products
Calories 297
Total Fat 13 g
Sat. Fat 2.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 721 mg
Total Carb 35 g
Dietary Fiber 12 g
Sugar 7 g
Protein 12 g
Vitamin D 3 %DV
Calcium 12 %DV
Iron 30 %DV
Potassium 23 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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