Leafy greens vegetables like kale, spinach and collards are packed with vitamins and minerals (vitamins A, C, K and E along with iron, fiber, calcium and folate) that pregnant moms and babies need.
This soup is one of my favorite ways to consume a ton of vegetables in one meal. It’s easy to make and modify based on what vegetables you have in the kitchen. You can eat it warm or chilled.
- 5 teaspoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 3 celery stalks, chopped
- 1 zucchini, chopped
- Coarse salt and freshly ground pepper
- 1 3/4 cups homemade or low-sodium store-bought chicken stock
- 1 pound fresh English peas, shelled (about 1 cup)
- 8 ounces spinach, tough stems discarded (about 6 cups packed leaves)
- 1 1/2 teaspoons fresh lemon juice
- Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, celery, zucchini, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
- Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
- Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Adapted from Martha Stewart’s Spinach and Pea Soup.