Healthy Recipes

Bright Green Spinach, Leek, and Pea Soup with Mushroom Toasts

Bright Green Spinach, Leek, and Pea Soup with Mushroom Toasts
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1 tablespoon butter
2 leeks, trimmed of roots and greens (about 5 ounces), thinly sliced
1 6-ounce russet potato, peeled, quartered, and thinly sliced
3/4 teaspoon sea salt, plus more to taste
1 quart prepared mushroom stock
1 bunch spinach, washed, stems removed (or 8 ounces packaged leaves)
1/2 cup frozen peas, thawed grated zest and juice of 1 lemon
freshly ground pepper to taste

Mushroom Toasts
8 ounces button mushrooms, halved
1 tablespoon butter
1 shallot, finely diced
1/4 teaspoon sea salt, plus more to taste
1 small garlic clove, half minced and half set aside
freshly ground pepper to taste
3 pieces country bread


1. For the soup, melt the butter in a soup pot. Add the leeks and potato, season with the sea salt, and cook over medium-high heat, stirring frequently, for about 2 minutes. Add the mushroom stock, bring to a boil, and simmer for 8 minutes. Add the spinach, pushing it into the broth, and cook until wilted and bright green, about 30 seconds. Stir in the peas.

2. Puree the soup in batches until mostly smooth. Return the soup to the pot and stir in 1/2 teaspoon lemon zest and 2 teaspoons juice. Season with pepper.

3. For the Mushroom Toasts, chop the mushrooms into small pieces in a food processor. Melt the butter in a small skillet, add the shallot, and cook for 1 minute over moderate heat. Add the mushrooms and sea salt; raise the heat. Add 1 teaspoon lemon juice and cook, stirring frequently, until the liquid has cooked out, 3 to 4 minutes. Add the minced garlic and season with pepper.

4. Toast the pieces of bread, rub with the remaining garlic half, then spread with the mushrooms so the mushrooms stay securely on. Cut the Mushroom Toasts into small, irregular pieces and float them in each bowl of soup, or serve on the side. Season with pepper, if desired.

Nutritional facts: 

Serves 4. Per serving: 253 calories, 25% fat (7 g; 3.7 g saturated), 63% carbohydrate (40 g), 12% protein (9 g), 5 g fiber, 119 mg calcium, 5 mg iron, 690 mg sodium.