This creamy spring greens soup is all about fresh flavors and happiness in a bowl! Made with a mix of spinach, peas, and tasty herbs, it brings spring right to your kitchen.
There’s something special about a warm bowl of this soup on a cool day. I like to top it with a bit of yogurt or croutons for extra fun. It’s like a hug in a cup!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the soup. If you don’t have olive oil, you can use canola or avocado oil. I love the hint of richness olive oil brings, so I usually stick with it for this recipe.
Onion: A medium onion is perfect here for that nice savory base. If you’re in a pinch, shallots or leeks work too. They also add a slightly different but delightful flavor.
Potato: The potato gives the soup its creamy texture. For a lighter option, you can substitute with cauliflower. Just steam it until tender and blend! I’ve done this, and it still gives a lovely creaminess.
Spring Greens: I used a mix of spinach, kale, and baby broccoli for vibrant flavors. If you can’t find all the greens, just spinach alone works great! You could also try frozen greens if fresh aren’t available.
Cream or Coconut Milk: Both create a rich consistency, but for a dairy-free option, coconut milk is fantastic! I prefer the flavor of coconut milk in soups as it adds a subtle sweetness.
How Can I Make the Soup Smooth and Creamy?
Blending the soup is a key step. If you’re using an immersion blender, simply submerge it deep in the pot and blend until smooth. Make sure to do this when the soup is not super hot to avoid splatters!
- If using a countertop blender, let the soup cool for a bit, then blend in small batches. Always hold the lid with a towel to prevent any hot soup from escaping.
- Once blended, return it to the pot, stir in your cream or coconut milk, and gently heat it again. Remember, don’t let it boil!
How to Make Creamy Spring Greens Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, thinly sliced
- 1 medium potato, peeled and diced (for creaminess)
- 4 cups mixed spring greens (such as spinach, young kale, snow peas, and baby broccoli florets)
- 4 cups vegetable broth
- 1 cup cream or coconut milk (for dairy-free option)
- Salt and black pepper to taste
- 1 teaspoon fresh lemon juice (optional, to brighten flavor)
- 1/4 cup fresh herbs (parsley, chervil, or chives), chopped
- Mixed seeds or toasted almond slices for garnish
How Much Time Will You Need?
This creamy spring greens soup takes about 10 minutes of prep time and roughly 30 minutes of cooking time. In total, you’ll need around 40 minutes from start to finish. It’s a quick and delicious way to enjoy fresh veggies!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Adding the garlic next will bring out its wonderful aroma!
2. Add the Garlic and Potato:
Next, toss in the thinly sliced garlic and cook for another 1-2 minutes. Be careful not to let it brown! Then, add the diced potato to the pot and stir it around for 2-3 minutes until it’s coated in the oil and onion mixture.
3. Incorporate the Greens:
Now, it’s time to add those vibrant spring greens! Stir them in, but be sure to reserve some whole pieces for garnish later. Cook for about 3-4 minutes until the greens are wilted and colorful.
4. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes or until your potatoes are tender. This will make your soup flavorful and delicious!
5. Blend Until Smooth:
Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have one, no worries! You can blend it in batches in a countertop blender—just remember to let it cool slightly before blending hot liquids.
6. Add Cream and Season:
Stir in your choice of cream or coconut milk and gently reheat the soup, being careful not to let it boil. Season with salt, black pepper, and the optional lemon juice to brighten all that fantastic flavor!
7. Serve & Garnish:
ladle the soup into bowls, and here comes the fun part! Garnish with your reserved whole greens, a sprinkle of toasted almond slices, fresh herbs, and drizzle with olive oil or herb oil. If you’re feeling adventurous, add mixed seeds for a nice crunch!
Enjoy this delicious, velvety, and vibrant spring greens soup that’s full of flavor!
Can I Use Different Greens for the Soup?
Absolutely! Feel free to experiment with whatever greens you have on hand. Swiss chard, arugula, or even mustard greens can work well. Just make sure they’re tender enough to cook quickly.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup up to 2 days in advance! Just store it in an airtight container in the fridge. When you’re ready to enjoy it, reheat gently on the stove, adding a splash of cream or coconut milk to refresh the creaminess.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags. It should last for up to 3 months. Thaw it in the fridge overnight before reheating!
How Can I Make This Soup Vegan?
This recipe is easily made vegan by using coconut milk and ensuring your vegetable broth is plant-based. The creamy texture from the potatoes and coconut milk keeps it deliciously rich without any dairy!
