Description
A vibrant blend of peas, broccoli, asparagus, and spinach, finished with Greek yogurt for a smooth, tangy texture. This quick and fresh soup is a perfect springtime meal.
Ingredients
1 tbsp oil (olive or avocado)
1 medium onion, diced
3 cloves garlic, minced
125 g (1 cup) frozen peas (or fresh, blanched)
140 g broccoli florets (½ medium head, or substitute with cauliflower)
100 g asparagus, trimmed and cut into 1-inch pieces
750 ml vegetable stock (low-sodium preferred, or use chicken stock)
3 tbsp chopped chives (or green onion tops/parsley)
50 g fresh spinach (baby spinach recommended)
2 tbsp heaped plain Greek yogurt (or dairy-free yogurt for a vegan option)
Black pepper, to taste
Instructions
Heat the oil in a large saucepan over medium-low heat.
Add the diced onion and minced garlic.
Cook for 5 minutes, stirring regularly, until the onions soften.
Add the peas, broccoli, and asparagus.
Pour in the vegetable stock.
Bring to a simmer and cook for 8-10 minutes, or until all vegetables are tender.
Add chopped chives and fresh spinach to the soup.
Continue to cook for another 2 minutes, until the spinach wilts.
Remove from heat and let cool slightly.
Using a blender, puree the soup until smooth and creamy (work in batches if needed).
Return the pureed soup to the pot.
Stir in Greek yogurt and season with black pepper to taste.
Reheat gently if needed, but avoid boiling.
Ladle into bowls and serve warm.
Notes
For best results, use fresh spring vegetables when available.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
If the soup is too thick, add more vegetable stock or water to reach desired consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 250 g)
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg