This Creamy Spring Greens Soup is fresh, light, and super easy to make! Packed with healthy greens like spinach and peas, it’s perfect for a quick lunch or dinner.
Even if you’re not a veggie fan, I promise this soup is a winner. The creaminess makes it feel special—plus, it pairs well with some crusty bread. Yum!
Key Ingredients & Substitutions
Olive Oil or Butter: Both give wonderful flavor. If you’re looking for a dairy-free option, stick with good quality olive oil. I’ve even used avocado oil for a milder taste, and it works well, too!
Spring Greens: Spinach is my favorite because it’s soft and blends well. Feel free to mix any greens you have on hand, like Swiss chard or young collard greens. Just make sure they’re fresh for the best flavor.
Potato: This adds creaminess to the soup. If you’re running low on potatoes, cauliflower is a great substitute! It blends nicely and gives a similar texture.
Heavy Cream or Coconut Cream: For a lighter option, use half-and-half or milk, but notice it’ll be less rich. If you’re avoiding dairy, coconut cream is fantastic for a subtle sweetness!
Peppercorns: I love the sweetness of pink peppercorns for garnish, but you can use regular black pepper if that’s what you have. A sprinkle of cayenne adds some heat, too!
How Do I Blend the Soup Smoothly Without Making a Mess?
Blending soup can seem tricky, but it’s easy with the right steps! If you’re using a regular blender, only fill it halfway and leave space for steam to escape. This prevents splatter.
- Blend in batches to avoid overflow. Be cautious, as hot liquids expand!
- For an immersion blender, lower it completely into the pot while blending to get a nice, creamy texture without spills.
- Always let the soup cool slightly before blending to maintain safety.
How to Make Creamy Spring Greens Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups assorted spring greens (such as spinach, young kale, asparagus tips, snow peas)
- 4 cups vegetable broth
- 1 medium potato, peeled and diced (for creaminess)
- 1/2 cup heavy cream or coconut cream (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Crushed pink peppercorns or freshly ground peppercorn blend
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and approximately 25 minutes to cook. You can whip it up in about 35-40 minutes total, perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil or butter in a large pot over medium heat. Once it’s hot, toss in the chopped onion. Sauté until the onion becomes translucent, which should take around 5 minutes. You’ll know it’s ready when it’s soft and smells delicious!
2. Add Garlic Flavor:
Now add the minced garlic to the pot. Sauté this for another 1-2 minutes, stirring constantly. You’re looking for that wonderful garlic aroma! Just don’t let it burn—keep a close eye on it.
3. Cook the Potatoes:
Add the diced potatoes and vegetable broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer. You want those potatoes tender, which will take about 15 minutes. Enjoy the warm scents filling your kitchen!
4. Incorporate the Greens:
Next, add your assortment of spring greens to the pot. Stir and cook for about 5 more minutes until the greens are wilted and tender. They’ll brighten up the soup and make it look inviting!
5. Blend Until Smooth:
It’s time to make the soup creamy! Using an immersion blender directly in the pot, or carefully transferring the soup to a regular blender in batches, puree the mixture until it’s silky smooth. If using a regular blender, allow some steam to escape to avoid any mess!
6. Add Creaminess:
Stir in the heavy cream or coconut cream into the pureed soup and gently heat it through. Take care not to let it boil, as this can cause the cream to curdle. Just warm it enough to meld the flavors beautifully.
7. Season to Taste:
Give your soup a taste and season it with salt and freshly ground black pepper. Adjust to your liking—this is your delicious creation after all!
8. Serve with Style:
Pour the soup into bowls, and for a lovely finishing touch, garnish with a swirl of extra cream, some tender spring greens, and a sprinkle of crushed pink peppercorns or your favorite pepper blend. Enjoy it hot and relish the flavors!
Can I Use Different Types of Greens?
Absolutely! While this recipe calls for assorted spring greens, feel free to use your favorites. Spinach, Swiss chard, or even young collard greens can be excellent choices. Just ensure they are fresh for the best flavor!
Can I Make This Soup Vegan?
Yes! Simply substitute the heavy cream with coconut cream or a non-dairy alternative like cashew cream or almond milk. Use olive oil instead of butter to keep it completely plant-based!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to freezer-safe containers. It should last for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove until heated through.
