Creamy Puréed Green Soup

This vibrant, creamy puréed green soup combines the classic flavors of spinach, leeks, and peas with a touch of creativity from fresh herbs and a hint of lemon. It’s a delightful blend of traditional and modern elements, offering a smooth texture and a refreshing taste, perfect for any season. This vegetarian and vegan-friendly dish is not only healthy but also rich in fiber and antioxidants.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 leeks, white parts only, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 cups fresh spinach, packed
• 2 cups frozen peas
• 1 medium potato, peeled and diced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh herbs (such as dill or parsley) for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and leeks, and sauté until softened, about 5-7 minutes.
2. Add the minced garlic and sauté for another minute until fragrant.
3. Pour in the vegetable broth and add the diced potato. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potato is tender.
4. Add the spinach and frozen peas, and cook for an additional 5 minutes until the spinach is wilted.
5. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs.