Spring Vegetable Soup

20 minutes

6 servings; makes 8 cups

2 tablespoons olive oil

1 large leek, white and light green parts only,

thinly sliced into half-moons (about 3 cups) 12 ounces waxy potatoes, such as new potatoes or creamers, peeled and diced into

1⁄2-inch pieces

1⁄2 teaspoon kosher salt, plus more to taste

1⁄4 teaspoon freshly ground black pepper 6 cups low-sodium chicken or vegetable broth 2 cups (10 ounces) sweet green peas, fresh or frozen (if frozen, do not defrost)

2 cups packed fresh baby spinach leaves 1⁄4 cup coarsely chopped fresh flat-leaf

parsley

2 tablespoons coarsely chopped fresh

dill

In a soup pot over medium heat, heat the oil until shimmering. Add the leek and cook, stirring occasionally, until softened but not browned, 4 to 5 minutes. Stir in the potatoes, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are tender, about 8 minutes.

Stir in the peas and continue to simmer until they turn bright green and just tender, 2 to 5 minutes. Add the spinach and cook until just wilted but still bright green, 30 seconds. Stir in the herbs, then ladle into bowls and serve hot.

Storage Notes: Leftover soup can be refrigerated for up to 3 days. The spinach and herbs will lose their vibrant color, but the soup will still taste delicious.

Nutrition | Calories: 175; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 189 mg; Carbohydrates: 23 g; Dietary Fiber: 5 g; Sugar: 4 g; Protein: 9 g. ...............................................................................................................................................................................