Soup with spinach, green onions and peas

This first course uses yogurt instead of cream. So it turns out to be even more velvety and softer in taste.

Ingredients

• Potatoes 2 pieces
• Green onions 1 bundle
• Garlic 1-2 cloves
• Vegetable or chicken broth 1 l
• Frozen green peas 250 g
• Fresh spinach 100 g
• Natural yoghurt without additives 300 ml
• Salt taste
• Ground black pepper taste

Directions

1. Cut the potatoes into small pieces. Chop the green onion. Chop the garlic.
2. Put everything in a saucepan, cover with broth, bring to a boil and cook for 15 minutes over medium heat.
3. Add the green peas and cook for another 5 minutes after the soup boils again.
4. Remove the pan from heat. Add spinach leaves and yogurt. Stir first, and then grind everything with an immersion blender.
5. Season the soup with salt, pepper and stir.