Green Monster Soup
The flavor of this no-fuss broccoli, pea and potato soup only gets better after a day or two, and it also freezes well. Consider serving with crostini.
- 1 tablespoon grapeseed oil
- 2 leeks, thinly sliced
- 2 garlic cloves, diced
- 1 tablespoon fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 2 cups frozen peas
- 2 cups frozen broccoli florets
- 1 medium potato, diced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1 cup plain, low-fat Greek yogourt
Preparation time 30mins
Cooking time 30mins
Heat oil in large saucepan over medium heat. Add leeks and cook 3 minutes. Add garlic and ginger; cook 1 minute more. Add vegetable broth, peas, broccoli florets, potato, thyme, cayenne, and salt and pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes or until potato is tender.
Stir in lemon juice and purée in blender until smooth, in batches if necessary. Return to pot and stir in yogurt; heat through. Do not boil or yogurt will curdle.
Each serving contains:
221 calories; 14 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 35 g carbohydrates; 8 g fibre; 258 mg sodium