I love this Spring Greens Soup. it’s flavorful and energizing, loaded iwth flavor and can be served cold or hot! You’ll love the combination of greens and peas that create a gorgeous spring veg soup that’s so delicious!
Spring supposedly arrived about a month ago. Try telling that to the courageous folks who braved the freezing temps and torrential downpours to run the Boston Marathon today. Can we just pretend it really is spring by eating lots of fresh spring produce? You bet! This spring greens soup uses lots of fresh greens and herbs and is sure to give you a healthy dose of energy, which is exactly what’s needed to confront these dreary cold days.
Ingredients and Substitutions
- Leafy Greens: Choose from spinach, kale, collard greens, swiss chard…they’re all good and will all work well in this spring soup recipe.
- Peas: Frozen peas are so easy to use….go for it!
- Fresh herbs: These add so much flavor….I used tarragon, mint and parsley because I grow all of those in my garden window, year round. Substitute with whatever you like and have on hand….but definitely use some fresh greens.
- Onion, Celery, Garlic: Soup beginnings to build from. Use leeks or scallions or any sweet onion. Fennel or bok choy can be subbed for the celery.
- Lemon: Use the lemon zest and juice for the biggest flavor burst. A splash of apple cider vinegar will provide a similar zing.
- Peas: They’re loaded with plant based minerals, antioxidants and vitamins and contribute to the gorgeous color of this green soup.
- Vegetable Stock: It’s easy to make your own with this simple veggie broth recipe.
How to make it
- Saute onions, celery, garlic in broth, water or olive oil.
- Stir in peas and veggie broth and simmer for 5 minutes.
- Turn off heat and stir in herbs until they wilt.
- Puree greens with water in blender, then pour in contents of soup pot.
- Blend until smooth and creamy.
- Squeeze in lemon and mix well.
How to Serve, Store, Freeze
- Serve: Sprinkle with hemp seeds, sprouts, crunchy chopped veggies like radish. Serve warm, cold or at room temperature.
- Store: Store in an airtight container in the refrigerator for up to a week.
- Freeze: Cool completely before transferring to freezer safe containers or zip top bags for up to 3 months.
📖 Recipe
Spring Greens Soup
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion diced
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- 1 stalk celery diced
- 1 small clove garlic minced
- 4 cups green peas frozen is OK
- 4 cups vegetable stock
- ¼ cup fresh tarragon leaves
- ½ cup fresh mint leaves
- ½ cup fresh parsley
- 1 Tablespoon honey
- 1 lemon juiced (approx. ¼ cup)
- 1 cup loosely packed greens spinach, chard, kale, arugula, collard greens
- 1 cup filtered water
Instructions
- Heat olive oil in stock pot over medium heat. Saute onions with salt and pepper until softened, about 4 minutes. Stir in celery and garlic, continue to cook for 2 minutes. If pan becomes too dry, add 1 Tablespoon veggie broth or water at a time, as needed.
- Stir in peas and veggie stock and bring to a boil, turn down heat and simmer uncovered for 5 minutes.
- Turn off heat. Stir in the honey, parsley, tarragon and mint, allowing the herbs to wilt.
- Using a blender, puree greens with water. Add contents of soup pot to blender and puree until smooth and creamy. You may need to do this in batches.
- Gently stir in the lemon juice. Taste for seasoning, adding more S=P or lemon juice as needed.
- Serve hot, room temp or cold.
- Pass around optional toppings and lemon wedges.
- Soup will stay good in fridge for up to a week.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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