Spring Pea Soup with Spinach and Basil

Recipe

Soup, Chili & Stew
Spring Pea Soup with Spinach and Basil

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Recipe Data

3
Servings

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    Servings and Ingredients

    Ingredients
    Serves 3
    QuantityIngredientAdd
    2 c.Hy-Vee Select frozen petite green peas
    1(14.5 oz) can Hy-Vee reduced-sodium chicken broth
    2 c.packed baby spinach
    ¼ c.chopped green onions
    2 tsp.basil paste
    ½ c.Hy-Vee skim milk
    Hy-Vee salt and Hy-Vee pepper, to taste

    Directions

    1. Bring peas and broth to a boil in a large saucepan. Simmer for 3 minutes. Add spinach and green onions. Simmer, covered, for 4 to 6 minutes more or until spinach is wilted. Stir in basil paste. Cool slightly.
    2. Transfer half the soup to a blender or food processor. Cover and blend or process until smooth. Repeat with remaining soup. Return all the soup to the saucepan. Stir in milk; heat through. Do not boil. Add salt and pepper to taste.

    Nutrition facts

    Servings

    110 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 490mg
    • Total Carbohydrates: 19g
    • Protein: 7g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 45%
    0%
    Iron 10%
    0%
    Calcium 6%