Fresh Green Soup
If topped with yogurt—as this fresh soup is—serve it cold. The springtime taste is a garden of flavors.
- 20 min.
- In a large saucepan, combine spinach, broccoli, peas, green beans, garlic and salt. Add water. Bring mixture to boiling; reduce heat. Simmer, covered, for 5 to 7 minutes or until vegetables are tender. Cool slightly.
- Transfer vegetable mixture in batches to a blender or food processor. Add ¼ cup green onions. Cover and blend or process until smooth. Transfer to a medium bowl.
- Stir in coconut oil, lemon juice and 1 teaspoon lemon pepper. Cover and chill for at least 2 hours. If desired, top each serving with yogurt and additional lemon pepper and green onions.
Nutrition facts per serving: 112 calories, 7 g fat, 6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 446 mg sodium, 10 g carbohydrates, 3 g fiber, 4 g sugar, 3 g protein. Daily Values: 44% vitamin A, 37% vitamin C, 7% calcium, 8% iron.