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Spring Green Potato Soup

Spring Green Potato Soup recipe image
This Spring Green Potato Soup is a vibrant and comforting dish that captures the essence of the season. Unlike traditional potato soups, this recipe derives its striking green hue from a blend of fresh peas and romaine lettuce rather than green potatoes. The base of russet potatoes provides a creamy, hearty texture, while the dill and cayenne add a subtle aromatic warmth. It is a perfect vegan option for cold days, offering a light yet satisfying meal. The soup is simple to prepare using common pantry staples and fresh produce, making it an ideal choice for weeknight dinners or meal prep. Serve it hot for a cozy evening or chilled for a refreshing summer lunch.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 41.6
Dietary: Gluten-free
Description
This Spring Green Potato Soup is a vibrant and comforting dish that captures the essence of the season. Unlike traditional potato soups, this recipe derives its striking green hue from a blend of fresh peas and romaine lettuce rather than green potatoes. The base of russet potatoes provides a creamy, hearty texture, while the dill and cayenne add a subtle aromatic warmth. It is a perfect vegan option for cold days, offering a light yet satisfying meal. The soup is simple to prepare using common pantry staples and fresh produce, making it an ideal choice for weeknight dinners or meal prep. Serve it hot for a cozy evening or chilled for a refreshing summer lunch.
Ingredients
  • 1 tablespoon Safflower oil
  • 1 lg Onion; minced
  • 1 lg Russet potato; peeled,
Directions
  1. 1
    Cut the peeled russet potato into 1-inch cubes.
  2. 2
    Heat the safflower oil in a 3-quart saucepan over medium-high heat.
  3. 3
    Add the minced onion and cook until softened, about 4 minutes, stirring often.
  4. 4
    Add the cubed potatoes to the pan and cook for 1 minute, stirring constantly.
  5. 5
    Add 4 cups of chicken stock or broth, dried dillweed, and cayenne pepper.
  6. 6
    Bring the mixture to a boil.
  7. 7
    Cover and simmer for 20 minutes.
  8. 8
    Add the frozen peas and packed sliced romaine leaves.
  9. 9
    Cook until the potatoes and peas are completely tender, about 5 minutes.
  10. 10
    Puree the soup in a food processor with a metal blade until smooth, about 2 minutes.
  11. 11
    Return the pureed soup to the saucepan.
  12. 12
    Thin the soup to desired consistency with the remaining stock or broth.
  13. 13
    Adjust seasoning with salt to taste.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 41.6kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1.7mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 0.7g3%
Sugars 0.8g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spring soup, green potato soup, vegan soup, pea soup, romaine lettuce soup, creamy potato soup, dill potato soup, healthy soup, vegetable soup, blended soup, spring dinner, easy vegan recipe, russet potato recipe, chicken stock alternative, meal prep soup, bright green soup, comforting food, safflower oil, frozen peas recipe
Read it online: https://www.chefs-mate.com/recipe/spring-green-potato-soup-2/