This bright and flavorful vegan soup is filled with spring greens, tender potatoes, chickpeas, and plenty of fresh herbs, all simmered in a light lemony broth. Perfect for early spring, it's nourishing without feeling heavy and comes together with simple ingredients you may already have on hand. Serve with a crisp green salad or crusty bread for dipping.
Ingredients
1 tablespoons
extra virgin olive oil
1 large
leeks
3 cups
vegetable stock
1 cans
coconut milk
3 small
yukon gold potatoes
cubed
2 cups
cooked
chickpeas
1 cups
frozen peas
½ bunches
spinach
trimmed and rinsed
½ cups
finely chopped
parsley
¼ cups
finely chopped
fresh dill
1½ teaspoons
Herbamare
1 tablespoons
lemon juice
