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
Notes
Leftover Green Spring Soup Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 3 months. To reheat refrigerated soup, gently warm it in a saucepan over medium-low heat. Do not boil. If reheating from frozen, thaw overnight in the refrigerator, then reheat. Alternatively, microwave the soup.
