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Preparation time
20 minutes
Total time:
40 minutes
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Ingredients
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1 onion, chopped
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2 garlic cloves, chopped
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2 tbsp (30 ml) olive oil
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6 cups (1.5 litre) chicken broth
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1 potato, peeled and diced
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2 cups (300 g) frozen green peas, thawed
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3 cups (130 g) mix of leafy green vegetables, stems removed (such as collard greens, kale, Swiss chard, broccoli)
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3 cups (75 g) baby spinach
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Crème fraîche or labneh, for serving (optional)
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Roasted pecans, for serving (optional)
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Soda crackers or rusk toast crackers, for serving (optional)
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Directions
- In a large pot over medium heat, soften the onion and garlic in the oil. Add the broth and potato. Bring to a boil and simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper. Stir in the peas, green vegetables and spinach. Simmer for 1 minute.
- In a blender, purée the soup in batches until smooth (reserve some vegetable pieces for serving, if desired). Add more broth as needed. Adjust the seasoning.
- Serve the soup in bowls. Garnish with the crème fraîche or labneh, reserved vegetable pieces and pecans, if desired. Serve with soda crackers or rusk toast crackers.
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