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Creamy Spring Greens Soup

This wonderful Creamy Spring Greens Soup is a simple and delicious way to incorporate this nutritious, seasonal vegetable into a dish that everyone will enjoy. Ideal for a light lunch or as an appetizer at a dinner party during St. Patrick’s Day. As I discovered, spring greens are young spring cabbages – light and greenery. They are loads of good nutrition and flavor! This soup proves that healthy can be decadent. Just a few simple ingredients, like in my garlic soup, produce a creamy pureed soup bursting with flavor. It’s also satisfyingly creamy but surprisingly light.

This spring greens soup is loaded with fresh greens and herbs and is sure to give you a boost of energy, just what you need to get through these dreary cold days. After a long winter of heavier foods, the abundance of leafy greens and herbs in the spring helps us alkalize, detox, and lose some extra pounds. Greens can be incorporated into a variety of dishes. Soup is nourishing, simple-to-prepare, and delectable.

Benefits of Spring Greens Soup

Everything about this soup appeals to me. The health benefits, flavor, texture, and taste, as well as the abundance of energy I get from eating it.

Chlorophyll, which is found in green leafy vegetables, has a neutralizing effect on cancer-causing toxins.
Greens contain compounds that switch fat-storing to fat-burning mode.
Aid in the regulation of glucose imbalances.
Greens help reduce blood clots, and their fiber helps regulate cholesterol and triglyceride levels.
Greens have anti-inflammatory properties, as well as essential fatty acids, antioxidants, and Vitamin K.

Creamy Spring Greens Soup Recipe:

Creamy Spring Greens Soup

This bright, beautiful green chilled soup is amazingly simple to make: other than briefly immersing the peas in boiling water, it requires no cooking. We recommend using a variety of spring greens to achieve the best flavor and avoid bitterness.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Appetizer

Servings Bowls

Ingredients

Ingredients:

8 oz frozen peas
9 cups spring greens; spinach, arugula, baby chard, or baby kale assorted
2 small cucumber halved, seeded, and chopped
⅓ avocado peeled and chopped
1 lemon zested and juiced
4 oz vegetable broth low-sodium
black pepper freshly ground, to taste
¾ cup parsley fresh, chopped
¼ cup radish
1 tbsp chives fresh, chopped
⅔ cup unsweetened milk plant milk such as almond, soy, cashew, or rice

Instructions

INSTRUCTIONS

Place the peas in a small heat bowl with enough boiling water to cover them. Chill the bowl for at least 4 hours before adding the spring greens, cucumber, avocado, lemon juice, and broth.
To make the gremolata, combine the parsley, radishes, chives, and lemon zest in a small bowl. Refrigerate until ready to use.
Stir the milk into the soup just before serving. Serve with gremolata on top. With crackers, serve.

Keyword creamy, soup, spring greens

Tried this recipe?Let us know how it was!