Green Pea and Spinach Soup

Makes about 5 cups

1tablespoon olive oil 1garlic clove 1small to medium leek, cut into ½-inch pieces 2½cups chicken broth, low sodium ½ teaspoon kosher salt pinch freshly ground black pepper 1pound green peas, fresh or frozen (about 3 cups) 1½teaspoons fresh lemon juice 4 ounces fresh spinach (about 4 packed cups) 8 to 10medium fresh mint leaves

Nutritional information per serving (1 cup): Calories 118 (24% from fat) • carb. 17g • pro. 7g • fat 3g • sat. fat 0g • chol. 0mg • sod. 539mg • calc. 56mg • fiber 5g

1. Put the oil into the blender jar. Set timer for 6 minutes and temperature on Medium. Once oil is hot, add the garlic and leek. Cover and stir, using about 10 quick bursts to break up. Let sauté for a few minutes, or until softened. 2. Once the time expires, add the broth, salt and pepper. Set timer for 7 to 8 minutes and temperature on High. Once mixture comes to a boil, add the peas, replace cover and set timer for 20 minutes and temperature on Medium. When unit shuts off, add the lemon juice, spinach and mint. Blend on speed 1, gradually raising to speed 3, for 2 minutes or until completely smooth. 3. Taste and adjust seasonings as desired.