A delightful and creamy spring greens soup that showcases the vibrant flavors of fresh vegetables, perfect for a light meal or appetizer.

Scale

2 tbsp olive oil

1 medium onion

chopped

2 garlic cloves

minced

1 bunch asparagus

trimmed and cut into 2-inch pieces

4 cups fresh spinach leaves

washed

1 bunch snap peas or sugar snap peas

ends trimmed

4 cups vegetable broth or chicken broth

1 medium potato

peeled and diced

1 cup heavy cream or coconut cream

salt and black pepper to taste

juice of 1/2 lemon

fresh herbs for garnish

optional: 1 tsp mustard seeds or toasted sesame seeds for garnish

optional: drizzle of herb oil or olive oil for serving

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the asparagus pieces and cook for about 5 minutes until they are tender but still bright green.
Stir in the spinach leaves and snap peas, cooking until the spinach wilts.
Add the diced potato and pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes until the potato is tender.
Use an immersion blender to puree the soup until smooth. Alternatively,Transfer it in batches to a blender.
Once blended, return the soup to the pot and stir in the heavy cream or coconut cream. Season with salt, black pepper, and lemon juice to taste.
Serve hot, garnished with fresh herbs and optional seeds or a drizzle of herb oil.

Adjust the thickness of the soup by adding more or less broth. For a spicier kick, consider adding a pinch of red pepper flakes.

Keywords: Creamy Spring Greens Soup, spring soup, healthy soup recipe, vegetable soup, creamy soup