Best 2 Spring Green Soup Recipes

Indulge in the vibrant flavors of spring with our refreshing Spring Green Soup! This delectable soup is a symphony of fresh, seasonal ingredients that come together to create a light and flavorful dish.

Crafted with a base of crisp spring greens, such as spinach, kale, or arugula, this soup is brimming with nutrients and antioxidants. Tender asparagus, sweet peas, and vibrant carrots add a delightful crunch and pop of color. The addition of fresh herbs, like basil or mint, infuses the soup with an aromatic touch.

For a touch of richness and creaminess, a dollop of Greek yogurt or a drizzle of olive oil can be added. A sprinkle of crumbled feta cheese or a handful of toasted nuts adds a textural contrast and enhances the overall flavor profile.

This versatile soup can be enjoyed as a light lunch or a refreshing starter. It's also a great way to sneak in some extra vegetables into your diet. With its vibrant colors, delightful textures, and abundance of flavors, our Spring Green Soup is a true celebration of the season's bounty.

So, gather your ingredients, don your apron, and let's embark on a culinary journey to springtime freshness with our Spring Green Soup!

Check out the recipes below so you can choose the best recipe for yourself!

SPRING GREEN SOUP

Spring Green Soup image

This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 11

Ingredients

1 cucumber, peeled
1/2 pound pencil-thin asparagus, tough ends trimmed
2 cups cold water
1/4 pound spinach, tough stems removed, rinsed well
4 scallions, cut into 2-inch lengths
1 ripe avocado, pitted and peeled
1/4 cup fresh mint leaves, plus more for garnish
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon coarse salt
Freshly ground pepper
4 to 6 fresh sorrel leaves, for garnish (optional)

Steps:

Halve cucumber lengthwise; cut one half into eighths and the other into 1/4- inch dice. Set aside. Cut asparagus spears into 2-inch lengths. Puree in a blender with 1/2 cup cold water until smooth.
Add spinach, scallions, cucumber eighths, and another 1/2 cup water. Blend until thoroughly pureed. Add avocado, mint leaves, and lemon juice; puree until smooth, adding remaining water a little at a time until soup is desired consistency. Add salt, and season with pepper. Scrape down sides of blender with a rubber spatula, and puree 5 seconds more.
Cut sorrel into fine strips, if using. Divide soup among four bowls; garnish each with diced cucumber, sorrel, and a mint sprig. Serve immediately.

Nutrition Facts : Calories 118 g, Fat 8 g, Fiber 6 g, Protein 4 g, Sodium 389 g

SPRING GREEN SOUP

Spring Green Soup image

Provided by Molly O'Neill

Categories one pot, soups and stews, side dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
1 bunch dandelion greens, about 1 1/2 pounds, rinsed and stemmed
1 tablespoon butter
2 scallions, chopped
1 clove garlic, minced
1/2 teaspoon chopped chili pepper
2 cups chicken broth
1 cup thinly sliced fresh fennel
1 cup peeled and cubed potatoes
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons chopped fresh mint, plus mint for garnish if desired
1 cup milk
1 cup yogurt, plus yogurt for garnish if desired
1 cup grated feta cheese

Steps:

In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh, seasonal vegetables. Spring is the perfect time to find tender asparagus, peas, and spinach.
Don't be afraid to experiment with different herbs and spices. A little bit of dill, mint, or thyme can really brighten up the soup.
If you're short on time, you can use frozen or canned vegetables. Just be sure to drain them well before adding them to the soup.
Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of fresh herbs. You can also add a side of crusty bread or crackers.

Conclusion:

Spring green soup is a delicious and healthy way to celebrate the arrival of spring. It's packed with fresh vegetables, herbs, and spices, and it's sure to please everyone at your table. So next time you're looking for a light and refreshing meal, give this soup a try.