Summer Green Soup
by Michelle Fierek
This soup is a beautiful celebration of summer as our green vegetables take shape and we can enjoy time in our gardens. Made with seasonal green vegetables like asparagus, peas, leeks, and spinach, we can add creamy white beans for extra protein in this vegan and gluten-free soup. Be sure to cook it with just enough time to soften the vegetables and retain the desired bright green color. Experiment with sizes and textures of the vegetables to make it fun and interesting! For example, cut the pea pods diagonally to expose the line of peas or keep out a couple of asparagus spears for garnishing. A splash of lemon heightens the vibrant color and fresh flavor.
1 T olive oil
1 medium leek, white and pale green parts only, halved lengthwise, washed, and sliced
1 medium zucchini, chopped
1 garlic clove, minced
6 cups vegetable stock
3/4 lb asparagus, trimmed and cut into 1-inch pieces
1 (15 oz) can Cannellini beans, drained
1 cup sugar snap peas, pods cut diagonally or in thirds
1/2 cup fresh or frozen peas
1 cup packed, fresh spinach, chopped
1 tsp salt, to taste
1/2 tsp pepper
Juice of 1/2 lemon
1) Heat olive oil in a large soup pot on medium heat. Add leeks and sauté until tender, about 5 minutes.
2) Add zucchini and minced garlic. Stir and cook for another minute.
3) Add vegetable stock, asparagus, pea pods, and beans. Simmer until tender and bright green, approximately 5-7 minutes.
3) Stir in the spinach and peas, remove from heat, and add salt and pepper to taste. Add lemon juice to taste.