1-2cupsfresh spinachcleaned, stems removed, and torn into smaller pieces
Heat oil in large saucepan over medium-high heat until hot. Add green onion and shallots and cook 3-5 minutes, stirring frequently. Add broccoli, thyme, salt and pepper, and sauté 5 minutes. Add broth and bring to a boil. Add peas and lentils. Cook an additional 5-10 minutes, or until vegetables are tender. Cool slightly. Add spinach to soup pot.
Working in batches, puree soup in blender or food processor until smooth and creamy. Return soup to pot, and heat over low until soup is hot.
Taste for salt and pepper, adding more as desired. Serve hot.
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