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Green Pea and Spinach Soup

The bright green color of this soup just screams "springtime"!"


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


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. 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. Taste and adjust seasonings as desired.

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Makes about 5 cups

Nutritional Information
Per Serving

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

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