This Creamy Spring Greens Soup is a bright and tasty dish that makes you feel good inside! With fresh spinach, peas, and a touch of cream, it’s like spring in a bowl.
I love enjoying this soup with some crusty bread on the side. It’s quick to make, and you can feel healthy while treating yourself! Who could resist that? 🌱
Key Ingredients & Substitutions
Olive Oil or Butter: I love using olive oil for a lighter taste but butter gives a rich flavor. If you’re dairy-free, stick with olive oil or use vegan butter. Both choices work well for sautéing.
Spring Greens: Spinach is my go-to, but feel free to mix in other greens like arugula or chard. If you can’t find fresh pea shoots, use frozen peas or even wilted greens. They all add to that lovely spring flavor.
Potatoes: I choose Yukon Gold for their creamy texture, but Russets are another good option. For a lower-carb substitute, consider cauliflower, which will also blend smooth.
Heavy Cream or Coconut Milk: For richness, I often reach for heavy cream. Coconut milk is fantastic for a dairy-free version; it adds a subtle sweetness. Almond milk works too, but it won’t be as creamy.
How Do I Properly Sauté Onions and Garlic?
Sautéing onions and garlic is key for building flavor. Start with a medium heat to allow the onions to soften without browning. Here’s how to get it right:
- Heat your pot and add olive oil or butter until it shimmers.
- Add the onions, stirring occasionally, cook for about 5-7 minutes. You want them soft and translucent.
- Then, toss in the minced garlic and cook for just another minute. Keep an eye on it to prevent burning.
This step is crucial since it creates a delicious base for your soup!
How to Make Creamy Spring Greens Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
Greens and Creaminess:
- 4 cups assorted spring greens (like spinach, kale, young broccoli stems, pea shoots, and snap peas)
- 2 medium potatoes, peeled and diced (for creaminess)
Liquid and Seasoning:
- 4 cups vegetable broth or water
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Salt and black pepper to taste
For Serving:
- Lemon wedges
- Optional garnish: fresh pea shoots, snap peas, sesame seeds, or pumpkin seeds
How Much Time Will You Need?
This creamy spring greens soup will take about 10 minutes to prep and about 30 minutes to cook. In just about 40 minutes, you’ll have a delicious, fresh soup that’s perfect to enjoy any time of the year!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, add the chopped onion and sauté for about 5-7 minutes. You want them to be soft and a little translucent. Don’t rush this step; it’s where a lot of flavor comes from!
2. Add Garlic:
Next, toss in the minced garlic and cook for an additional minute. You’ll know it’s ready when the kitchen starts to smell amazing!
3. Cook the Potatoes:
Now, add the diced potatoes and pour in the vegetable broth (or water). Bring this mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
4. Prepare the Greens:
While the potatoes are simmering, roughly chop most of your spring greens. Set aside a few whole snap peas and pea shoots to use as a garnish later on.
5. Combine Greens and Simmer:
Add the chopped greens to the pot and let them simmer for about 5 minutes until they soften up.
6. Blend the Soup:
Using an immersion blender (or a regular blender in batches), purée the soup until it’s nice and smooth. This is what gives the soup its creamy texture!
7. Add Cream and Season:
Stir in your heavy cream or coconut milk for extra richness, and then season with salt and pepper to your liking. Warm the soup through carefully, don’t let it boil again to keep that creamy consistency.
8. Serve and Garnish:
Serve the soup hot. Garnish with the reserved snap peas, pea shoots, and a sprinkle of sesame or pumpkin seeds for a nice crunch.
9. Final Touch:
Add lemon wedges on the side for squeezing over the soup right before eating. The fresh, bright lemon juice will really enhance all the flavors!
This creamy spring greens soup is not only vibrant and fresh but also a delightful way to enjoy the best of seasonal vegetables with its silky-smooth texture and appealing garnish. Enjoy every spoonful!
Can I Use Different Types of Greens?
Absolutely! You can substitute the spring greens with any greens you have on hand, such as arugula, chard, or even dandelion greens. Just adjust the cooking time if using tougher greens, as they may need a bit longer to soften.
What If I Don’t Have an Immersion Blender?
No worries! You can use a regular blender. Just let the soup cool slightly, ladle it into the blender in batches, and blend until smooth. Be careful not to fill the blender too full to avoid spills!
Can I Make This Soup Vegan?
Yes! Simply use the coconut milk instead of heavy cream, and ensure your vegetable broth is vegan. This soup can be completely plant-based while still being deliciously creamy!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens up too much.
