Welcome, food lovers! Today, we’re diving into the vibrant world of Green Spring Soup Recipe, a delightful and nourishing dish perfect for any time of year. This recipe is a fantastic way to embrace fresh, seasonal produce, offering a light yet satisfying meal that’s both healthy and incredibly delicious.
Key Ingredients for Green Spring Soup Recipe
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound (about 4 cups) spring peas, fresh or frozen
- 1 pound (about 4 cups) asparagus, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 cup fresh spinach, packed
- 1/2 cup fresh mint leaves, packed
- 1/4 cup fresh parsley, packed
- 1/4 cup heavy cream or coconut milk (for dairy-free)
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Optional garnishes: toasted croutons, a drizzle of cream, fresh mint leaves, a sprinkle of flaky sea salt
How to Make Green Spring Soup Recipe
This Green Spring Soup Recipe is remarkably easy to make, promising a burst of fresh, vibrant flavor in every spoonful. It’s a satisfying and wholesome meal that comes together quickly, perfect for a weeknight dinner or a light lunch. The silky smooth texture and bright, herbaceous notes make this soup a true springtime treat. Preparation time: Approximately 30 minutes.
Step-by-Step Instructions
Sauté Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Add Spring Vegetables:
Add the spring peas and asparagus pieces to the pot. If using fresh peas, you can add them directly. If using frozen peas, no need to thaw them beforehand. Stir everything together with the onions and garlic and cook for about 2-3 minutes, allowing the vegetables to slightly soften and release their flavors.
Simmer the Soup:
Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the asparagus is tender but still bright green. Overcooking will dull the color and flavor of the spring vegetables.
Incorporate Greens and Herbs:
Add the fresh spinach, mint leaves, and parsley to the pot. Stir gently until the spinach wilts, which should only take a minute or two. The residual heat will be enough to cook these delicate greens and herbs, preserving their vibrant color and fresh taste.
Blend to Creamy Perfection:
Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup. You may need to work in batches if your blender is small.
Add Creaminess and Zest:
Return the blended soup to the pot (if you used a regular blender). Stir in the heavy cream or coconut milk (if using for a dairy-free option) and the fresh lemon juice. Heat gently over low heat without boiling. Season generously with salt and freshly ground black pepper to taste. Adjust lemon juice and seasoning as needed.
Serve and Enjoy:
Ladle the hot Green Spring Soup Recipe into bowls. Garnish with your favorite toppings, such as toasted croutons for crunch, an extra drizzle of cream for richness, fresh mint leaves for a pop of color and aroma, or a sprinkle of flaky sea salt for an enhanced flavor. Serve immediately.
Why You’ll Love This Green Spring Soup Recipe
Prepare to fall head over heels for this Green Spring Soup Recipe! Its star feature is undoubtedly the vibrant, fresh taste of spring peas and asparagus, blended into a luxuriously smooth and silky texture that’s incredibly comforting. Beyond its delightful flavor, making this soup at home is remarkably budget-friendly, allowing you to enjoy a gourmet-quality meal without breaking the bank, especially when spring produce is in season. The subtle hint of mint and the bright zest of lemon elevate this soup beyond a simple vegetable broth, offering a sophisticated yet approachable flavor profile that’s a refreshing change from heavier, puréed soups.
This soup is like a bowl of pure sunshine and springtime bliss, a delightful culinary hug that nourishes your body and soul. It’s a fantastic alternative to more common weeknight staples like tomato or chicken noodle soup, offering a unique and invigorating taste experience that’s both healthy and satisfying. Don’t just take our word for it; try this easy and elegant Green Spring Soup Recipe for yourself and discover its magic. We’re confident it will become a fast favorite in your recipe repertoire!
Storing and Reheating Tips
Leftover Green Spring Soup Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the soup has cooled completely before sealing the container. For longer storage, you can freeze the soup in freezer-safe containers or bags. Leave some headspace in the container for expansion if freezing liquid-based foods. Frozen soup should be kept for up to 3 months.
To reheat refrigerated soup, gently warm it in a saucepan over medium-low heat, stirring occasionally, until heated through. Do not boil. If reheating from frozen, thaw the soup overnight in the refrigerator, then reheat as you would the refrigerated version. Alternatively, you can microwave the soup in a microwave-safe dish, stirring halfway through, until hot. For the best texture, avoid over-boiling when reheating.
Final Thoughts
This Green Spring Soup Recipe is a testament to the simple beauty of fresh ingredients. It’s quick, healthy, and bursting with flavor, making it an irresistible addition to your culinary repertoire. Give it a try and savor the taste of spring!
Green Spring Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.2 tablespoons olive oil, 1 large onion, 2 cloves garlic
- Add the spring peas and asparagus pieces to the pot. If using fresh peas, you can add them directly. If using frozen peas, no need to thaw them beforehand. Stir everything together with the onions and garlic and cook for about 2-3 minutes, allowing the vegetables to slightly soften and release their flavors.1 pound spring peas, 1 pound asparagus, 1 large onion, 2 cloves garlic
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the asparagus is tender but still bright green. Overcooking will dull the color and flavor of the spring vegetables.4 cups vegetable broth
- Add the fresh spinach, mint leaves, and parsley to the pot. Stir gently until the spinach wilts, which should only take a minute or two. The residual heat will be enough to cook these delicate greens and herbs, preserving their vibrant color and fresh taste.1 cup fresh spinach, 1/2 cup fresh mint leaves, 1/4 cup fresh parsley
- Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until the soup is smooth and creamy. If using a regular blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup. You may need to work in batches if your blender is small.
- Return the blended soup to the pot (if you used a regular blender). Stir in the heavy cream or coconut milk (if using for a dairy-free option) and the fresh lemon juice. Heat gently over low heat without boiling. Season generously with salt and freshly ground black pepper to taste. Adjust lemon juice and seasoning as needed.1/4 cup heavy cream or coconut milk, 1/2 lemon juice of, salt and freshly ground black pepper
- Ladle the hot Green Spring Soup Recipe into bowls. Garnish with your favorite toppings, such as toasted croutons for crunch, an extra drizzle of cream for richness, fresh mint leaves for a pop of color and aroma, or a sprinkle of flaky sea salt for an enhanced flavor. Serve immediately.toasted croutons, a drizzle of cream, fresh mint leaves, a sprinkle of flaky sea salt