Leprechaun Soup
Brighten up your St. Patrick’s Day menu with this vibrant and nourishing Leprechaun Soup! Bursting with fresh green ingredients like spinach, parsley, and sweet peas, this velvety soup is a feast for the eyes and the palate. Leeks, celery, and creamy potatoes provide a hearty base, while a dash of lemon juice adds a zesty finish. Whether you keep it light or enhance its richness with a swirl of heavy cream, this recipe is as versatile as it is delicious. Ready in just 45 minutes, this wholesome, plant-forward soup is perfect for a cozy dinner or festive celebration. Pair it with crusty bread for the ultimate comforting meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large leek (white and light green parts only, chopped)
- 3 cloves garlic cloves (minced)
- 2 medium celery stalks (chopped)
- 2 medium potatoes (peeled and diced)
- 5 cups vegetable broth (low-sodium)
- 4 cups fresh spinach leaves
- 1 cup fresh parsley (chopped)
- 1 cup green peas (fresh or frozen)
- 0.5 cup heavy cream (optional, for a creamy version)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 teaspoons lemon juice
- crusty bread (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped leek and sauté for 3-4 minutes until softened, but not browned.
Stir in the minced garlic and chopped celery, cooking for another 2 minutes until fragrant.
Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the fresh spinach, parsley, and green peas, and cook for an additional 5 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend the soup in batches using a countertop blender.
If a creamier texture is desired, stir in the heavy cream and heat gently for 2-3 minutes.
Season the soup with salt, black pepper, and lemon juice to enhance the flavors.
Ladle the Leprechaun Soup into bowls, garnish with extra parsley if desired, and serve with crusty bread on the side.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 3704 mg | 161% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 30.0 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 934 mg | 72% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5606 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
