Spring Green Goddess Soup with Fresh Herbs and Lemon
This vibrant, velvety soup celebrates the best of spring with tender peas, spinach, and fresh herbs blended into a nourishing bowl of green goodness. Finished with a swirl of Greek yogurt and a squeeze of lemon, it's light yet satisfying.
Ingredients
- 2 tablespoons olive oil
- 1 medium leek, white and light green parts only, sliced and washed
- 2 cloves garlic, minced
- 1 medium courgette, roughly chopped
- 750ml vegetable stock
- 200g frozen peas
- 150g fresh baby spinach
- 30g fresh basil leaves
- 15g fresh mint leaves
- 100g Greek yogurt, plus extra for serving
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons toasted pumpkin seeds for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the sliced leek and cook for 5 minutes until softened, stirring occasionally.
Add the minced garlic and chopped courgette, cooking for another 3 minutes until fragrant.
Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes until the courgette is tender.
Add the frozen peas and cook for 3 minutes. Remove from heat and stir in the fresh spinach, basil, and mint until wilted.
Using an immersion blender or transferring to a standard blender in batches, blend the soup until completely smooth and vibrant green.
Stir in the Greek yogurt, lemon juice, salt, and pepper. Gently reheat over low heat if needed, but do not boil.
Ladle into bowls and garnish each serving with a dollop of Greek yogurt and a sprinkle of toasted pumpkin seeds. Serve warm.
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