Directions
- 1Chop all your vegetables.
- 2Add asparagus, sliced leeks, peas, and smashed garlic to a 9-by-13-inch baking dish.
- 3Place a block of feta in the center of the vegetables.
- 4Drizzle with olive oil and sprinkle with salt and pepper.
- 5Roast in the oven at 400°F until vegetables are tender and feta is heated through, about 30 minutes, stirring vegetables halfway through.
- 6Transfer the roasted feta and vegetable mixture to a blender.
- 7Add vegetable broth and lemon juice to the blender.
- 8Blend until smooth, about 1 minute.
- 9With the blender running, gradually add spinach and dill, processing until fully combined after each addition, continuing to process until smooth, about 2 minutes more.
- 10Pour the blended soup into bowls.
- 11Dollop with yogurt and garnish with pepper and dill, if desired.
Ingredients
- 1 (1-pound) bunch asparagus
- 2 medium leeks
- 1.5 cups shelled fresh peas
- 5 large cloves garlic
- 2 tablespoons extra-virgin olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 (6-ounce) block feta cheese in brine
- 4 cups unsalted vegetable broth
- 1 tablespoon lemon juice
- 1 (5-ounce) package baby spinach
- 0.25 cup chopped fresh dill
- 0.5 cup reduced-fat plain strained (Greek-style) yogurt
Equipment
9-by-13-inch baking dishblenderclean towelbowlspoon
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