(from MKCCC’s Feed Me Fresh Curriculum)
Ingredients:
- 1/2 bag of frozen organic peas
- Juice of 1/2 lemon
- 1/2 pound of washed fresh organic baby spinach
- Salt & pepper
- 1 1/2 cup vegetable stock
- Small handful of fresh mint sprigs
- 1 tablespoon olive oil
- 1 cup organic plain yogurt
Directions: Remove any thick spinach stems. Gently tear spinach into smaller pieces. Warm olive oil in electric frying pan. Add prepared spinach, stir and cook until just wilted. Add vegetable stock and frozen peas. Warm all of the ingredients. Place into food processor or blender and mix until smooth and uniform. Add a squeeze of lemon juice along with salt and pepper to taste. Tear mint leaves from stems and tear them into smaller pieces. Mix into yogurt. Serve warm soup with a dollop of mint yogurt on top. www.mkccc.org
