Equally delicious served cold or warm, this delicate pureed soup combines two of our favorite early-spring vegetables from Riverdog Farm: mild green garlic and sweet leeks. The potato gives it some body, and local Meyer lemons add a bright finish. Bonus: it’s vegan (but we love to add a swirl of creme fraiche, top it with scallops, or add diced ham)!

Serving size
Small size is one generous cup.
Large size is two generous cups.

To heat

• Microwave: Remove frozen contents from packaging and place in microwave-safe dish. Cover and heat on medium-high heat until warmed through, stirring at least once halfway through heating (about 4-6 minutes total). Stir well before serving.

• Stove: place frozen contents in a saucepan and heat over medium heat until warmed through.

Ingredients
Vegetable stock (water, organic leek, organic green garlic, organic celery, organic carrot, thyme, parsley, bay), organic Russet potatoes, organic leeks, organic green garlic, organic celery, organic extra virgin olive oil, Meyer lemon juice, salt, pepper