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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
- 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
- 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.