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Spring Pea Soup with Roasted Chicken

Course Soup
Cuisine Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Chef Matt

Ingredients

  • 1/4 cup of diced white onion
  • 2 cloves of thinly sliced garlic
  • 1 Tablespoon of thinly sliced shallot
  • 1 Tablespoon of fresh or dried dill
  • 3 cups of fresh or frozen peas
  • 3 loosely packed cups of spinach
  • 1 Tablespoon olive oil
  • 2 cups of vegetable stock
  • 1/2 cup of unsweetened almond milk
  • The zest and juice of 1 lemon
  • 1 lb. oz chicken thighs seasoned, cooked, and sliced/shredded
  • salt and pepper to taste

Instructions

  1. Heat up a pan and lightly saute the onions, garlic, and shallots on medium high heat. Cook until the onions are translucent.

  2. Add in the peas and dill and cook for a couple of minute., Add in the spinach, and the vegetable stock and wilt the spinach for only a few seconds.

  3. Put the mixture into a blender and puree until smooth.

  4. Add in the almond milk, and keep pulsing for a minute or two, until everything is combined. Make sure to check for seasoning.

  5. Let come to a light simmer.  Add in the sliced chicken thighs 

  6. Check for seasoning again and add in lemon juice and zest.  Serve