Petit Pois Soupe

• 2 Tablespoons Olive Oil
• 2 stalks Celery, Diced
• 2 Carrots, Diced
• 4 cloves (Small) Garlic, Minced
• 1 Leek, Diced
• 2 Medium Potatoes, Peeled And Diced
• 1 teaspoon Ground Coriander
• 2 cups Vegetable Stock
• 1-1/2 cup Frozen Peas
• 1 cup Arugula, Firmly Packed, Plus More For Garnish
• 1/2 Lemon
• 4 Tablespoons Yogurt
• 4 Radish, Diced
• 4 dashes Black Pepper

1. Heat the oil in a saucepan and add the celery, carrots, garlic and leek. Saute for 2 minutes. Add in the potatoes and ground coriander and continue sauteing for an additional 5 minutes.
2. Add the vegetable stock and simmer for 15 minutes. Add the peas and the arugula and continue to simmer for 3-5 minutes or until the peas are cooked through.
3. Squeeze in the lemon juice and taste the soup. Season with salt if necessary.
4. Blend everything in a blender until it's completely smooth. Serve in a bowl with 1 tablespoon of yogurt, 1 diced radish, a little arugula and a sprinkle of black pepper.
5. Recipe adapted from Cannelle et Vanille.

olive oil, stalks celery, carrots, garlic, potatoes, ground coriander, vegetable stock, frozen peas, arugula, lemon, yogurt, black pepper

Taken from tastykitchen.com/recipes/soups/petit-pois-soupe/ (may not work)