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Go green with this veggie-packed soup that gets a nice boost of protein from frozen peas. Delish!
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- Yields:
- 4 serving(s)
- Total Time:
- 1 hr 15 mins
- 4 c.
baby spinach
- 2 1/2 c.
plain yogurt
- 10 oz.
frozen peas, thawed
- 1/2
medium avocado
- 1
medium shallot, roughly chopped
- 3 tbsp.
nutritional yeast
-
Kosher salt and pepper
- 1 c.
basil leaves, plus small leaves, for serving
basil leaves, plus
- 2 tbsp.
tarragon leaves, plus small leaves, for serving
- 1 tsp.
lemon zest
Directions
-
- Step 1In blender on high, puree spinach, yogurt, peas, avocado, shallot, nutritional yeast, 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup water, scraping down sides as needed, until smooth, 2 minutes.
- Step 2Add basil and tarragon and blend until just incorporated but some flecks remain; adjust consistency with more water, if desired.
- Step 3Refrigerate in airtight container until completely chilled, at least 1 hour, up to 2 days. Serve sprinkled with lemon zest, black pepper, and basil and tarragon leaves, if desired.
Per serving: About 232 cal, 9 g fat (4 g sat), 20 mg chol, 466 mg sodium, 24 g carb, 8 g fiber, 11 g sugar (0 g added sugar), 14 g pro
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