This creamy spring greens soup is a bright and tasty treat! Packed with fresh greens like spinach and peas, it’s smooth and lovely, making it a perfect choice for a light meal.
Nothing says spring like a bowl of this soup! I love to swirl in a little yogurt before serving for an extra creamy touch. Enjoy it warm or chilled—you can’t go wrong!
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, it adds great flavor. If you’re out, you could use canola or avocado oil, which have high smoke points and neutral flavors.
Onion: Medium onions bring sweetness to the base. You can substitute with shallots for a milder taste or even leeks for something different.
Asparagus: Fresh asparagus is key here, but you can swap it for green beans or broccoli if asparagus isn’t available. Just adjust the cooking time as needed.
Spinach: Fresh spinach creates a lovely color and flavor. If you need a substitute, baby kale or Swiss chard also works well but may need a few extra minutes to cook down.
Vegetable Broth: Use vegetable broth for a lighter flavor, or switch to chicken broth for a deeper taste. Homemade broth is always a nice touch if you have it!
Heavy Cream/Coconut Cream: Heavy cream gives richness, but coconut cream is a lovely dairy-free option. You might also try using Greek yogurt for a tangy twist!
How Can I Make the Soup Extra Creamy?
To achieve that velvety texture, the potato plays a crucial role. Dicing it small helps it cook through quickly and blend smoothly. Remember not to skip this step!
- Make sure to cook the potato until it’s tender, around 12-15 minutes.
- When blending, I recommend using an immersion blender—it’s easier and less messy.
- For extra creaminess, blend in the cream when the soup is hot, but don’t let it boil once added to keep the texture smooth.
How to Make Creamy Spring Greens Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 cups fresh spinach leaves, washed
- 1 bunch snap peas or sugar snap peas, ends trimmed
- 4 cups vegetable broth (or chicken broth)
- 1 medium potato, peeled and diced (for creaminess)
For Creaminess:
- 1 cup heavy cream or coconut cream (for dairy-free)
Seasoning and Garnish:
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Fresh herbs for garnish (chives, parsley, or microgreens)
- Optional: 1 tsp mustard seeds or toasted sesame seeds for garnish
- Optional: drizzle of herb oil or olive oil for serving
How Much Time Will You Need?
This delicious Creamy Spring Greens Soup takes about 10 minutes to prep and around 30 minutes to cook. You’ll be enjoying a wholesome, vibrant soup in about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Base:
In a large saucepan, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté it for about 5 minutes, or until it becomes translucent and soft. This will add a lovely flavor to your soup.
2. Add Garlic:
Next, stir in the minced garlic and cook it for another minute until it smells deliciously fragrant. Make sure not to burn the garlic, as it can turn bitter.
3. Add Veggies:
Now it’s time to stir in the diced potato, asparagus pieces, and snap peas. Cook these for 3-4 minutes, stirring occasionally. This step helps to slightly soften the vegetables before adding the broth.
4. Pour in Broth:
Pour the vegetable broth into the saucepan and bring the mixture to a gentle boil. Once boiling, reduce your heat and let it simmer for about 12-15 minutes until the potatoes and asparagus are tender.
5. Add Spinach:
After the potatoes and asparagus are tender, add the fresh spinach leaves. Cook for just about 2 minutes or until the spinach wilts down. This keeps the spinach vibrant and fresh!
6. Blend the Soup:
Now, using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup (in batches) to a regular blender. Be cautious as the soup will be hot!
7. Stir in Cream:
Return the pureed soup to low heat and stir in the cream (or coconut cream). Warm it through but make sure not to boil it to maintain the creaminess.
8. Season:
Add salt, black pepper, and the juice of half a lemon to brighten up the flavors. Taste and adjust the seasonings as you like.
9. Serve and Garnish:
Ladle the soup into different bowls and garnish each with fresh herbs, a drizzle of herb oil or olive oil, and sprinkle with the optional toasted seeds or mustard seeds for a nice crunch.
10. Enjoy:
Serve the soup hot, ideally with some crusty bread or as a delightful starter. Enjoy a bowl of this creamy, nutritious spring green goodness!
This recipe creates a velvety, nutritious soup that highlights the fresh, vibrant greens of spring with a smooth creamy base. Enjoy!
Can I Use Different Greens in This Soup?
Absolutely! While spinach and asparagus are key ingredients, you can also use kale, Swiss chard, or even collard greens. Just remember that tougher greens may require a bit more cooking time to soften.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to ensure it heats evenly.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply use coconut cream for the dairy element and ensure broth is vegetable-based. It will still be creamy and delicious!
What’s a Good Way to Thicken This Soup?
If you prefer a thicker consistency, you can add an extra diced potato or a tablespoon of cornstarch mixed with a little water. Blend again after adding to get that creamy texture!
