Spring Detox Soup

Spring Green Detox Soup

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  • 2 tablespoons unsalted butter or olive oil
  • 2 large leeks, well cleaned and thinly chopped
  • (about 2-3 cups)
  • 4 cups water or stock
  • 5 cups freshly shelled peas or
  • two 10-ounce packages frozen peas
  • 1 1⁄2 cups finely chopped spring greens (spinach, arugula, etc)
  • 2/3 cup chopped fresh mint leaves, loosely packed and chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  1. Heat the butter or oil in a large saucepan, add the leeks and cook over medium-low heat for 5 to 10 minutes, until tender.
  2. Add the stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 2 minutes.)
  3. Turn off the heat and add the greens, mint, salt, and pepper.
  4. Puree the soup using an immersion blender or stand blender.
  5. Serve warm (though this particular soup is also tasty cold).