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spring pea soup with lemon dill vegan gluten free best recipe
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Spring Pea Soup with Lemon and Dill

The best recipe for Spring Pea Soup with Lemon and Dill
Course Main Course, Soup
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 560kcal
Cost $

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 leek chopped, white parts only
  • 4 cloves garlic minced
  • 1-2 carrots chopped
  • ½ cup aborio rice or brown rice
  • 6 cups vegetable broth
  • 4-5 large kale leaves de-stemmed and finely chopped
  • 1 15.5 ounce can butter beans, drained and rinsed
  • ⅓ cup fresh dill chopped
  • 1 lemon juiced
  • 1 cup fresh or frozen peas
  • sea salt and pepper
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Heat oil in a large soup pot over medium heat. Add leek and sauté for a few minutes, until soft.
  • Add garlic and carrots, saute for another few minutes or until garlic is fragrant.
  • Mix in rice. Stir to coat rice with oil.
  • Add broth, kale and beans. Bring to a soft boil and reduce heat to a simmer. Partially cover and cook until rice is tender.
  • Stir in dill, lemon juice and peas. Add sea salt and pepper to taste.
  • Serve with a lemon wedge and enjoy :)

Notes

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Nutrition

Calories: 560kcal | Carbohydrates: 78g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 2923mg | Potassium: 1038mg | Fiber: 14g | Sugar: 16g | Vitamin A: 19899IU | Vitamin C: 180mg | Calcium: 401mg | Iron: 6mg