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very easy
Prep Time
20 mins
Total Time
20 mins


onion, chopped
garlic cloves, chopped
2 tbsp
olive oil
30 ml
6 cups
chicken broth
1.5 l
potato, peeled and diced
2 cups
frozen green peas, thawed
300 g
3 cups
mix of leafy green vegetables, stems removed (such as collard greens, kale, Swiss chard, broccoli)
130 g
3 cups
baby spinach
75 g
Crème fraîche or labneh, for serving (optional)
Roasted pecans, for serving (optional)
Soda crackers or rusk toast crackers, for serving (optional)


Step 1

In a large pot over medium heat, soften the onion and garlic in the oil. Add the broth and potato. Bring to a boil and simmer for 15 minutes or until the vegetables are tender. Season with salt and pepper. Stir in the peas, green vegetables and spinach. Simmer for 1 minute.

Step 2

In a blender, purée the soup in batches until smooth (reserve some vegetable pieces for serving, if desired). Add more broth as needed. Adjust the seasoning.

Step 3

Serve the soup in bowls. Garnish with the crème fraîche or labneh, reserved vegetable pieces and pecans, if desired. Serve with soda crackers or rusk toast crackers.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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