Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup leek, white and light green parts only, sliced
4 cups vegetable broth
2 cups fresh spinach
2 cups fresh peas (or frozen peas)
1 zucchini, chopped
1/2 cup fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup coconut milk or cream (optional, for creaminess)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3–4 minutes.
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Add leek and sauté for another 2–3 minutes.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes.
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Add spinach, peas, zucchini, and parsley. Simmer for another 5–7 minutes until vegetables are tender.
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Use an immersion blender or transfer soup to a blender in batches and blend until smooth.
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Stir in salt, pepper, lemon zest, and lemon juice. Add coconut milk or cream if you prefer a creamier texture.
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Serve hot, garnished with extra parsley or a swirl of coconut milk if desired.