Green Soup
Ingredients
1 tablespoon olive oil
2 large leeks,thinly sliced (white and green parts)
1 large sweet potato, peeled and cut into 1-inch cubes
5 cloves garlic, chopped
5 cups water
2 cups shelled fresh or frozen peas
4 cups firmly packed baby spinach
Sea salt and pepper, to taste
Sprouts or fresh herbs for garnish
Preparation
In a large soup pot over medium heat, add olive oil and leeks with a pinch of salt. Sauté 3 minutes until the leeks begin to wilt. Add the cubed sweet potato, garlic, and 4 cups of water. Bring to a boil and reduce to a simmer. Cover and cook 15 minutes or until sweet potato is fully cooked.
Remove from the heat. Quickly add the peas, spinach, and 1 cup of cold water. Stir well until you see the spinach beginning to wilt and the peas are vibrant and bright green.
Using an immersion blender, puree the soup until it’s very smooth. Taste and season with salt and pepper. Ladle into bowls and serve topped with sprouts or fresh herbs.