This bright and creamy spring pea, potato, and celery soup is the perfect way to welcome the lighter, greener flavors of the season. Naturally simple and nourishing, it makes a lovely side dish for spring dinners or a quick, soothing lunch to enjoy throughout the week. Fresh or frozen peas blend beautifully with tender potatoes and aromatic celery for a silky, comforting bowl. For an extra touch of richness, top each serving with a dollop of coconut yogurt or cashew cream—a delicious way to elevate this humble, healing soup.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
leeks
chopped
5
celery stalks
chopped
1 pounds
yukon gold potatoes
peeled and chopped
3 cups
chicken stock
1 teaspoons
sea salt
2 cups
frozen peas
¼ cups
chopped
fresh dill
