Best 2 Spring Greens Soup Recipes

Spring is a season of renewal and rebirth, and what better way to celebrate than with a light and refreshing soup made with fresh, seasonal greens? This spring greens soup recipe is packed with flavor and nutrients, and it's the perfect way to enjoy the bounty of the season.

This soup is made with a variety of spring greens, including spinach, kale, and arugula. These greens are all high in vitamins, minerals, and antioxidants, and they give the soup a bright, vibrant flavor. The soup is also made with leeks, onions, garlic, and vegetable broth. These ingredients add depth and complexity to the flavor of the soup.

There are three variations of this spring greens soup recipe included in the article. The first variation is a classic spring greens soup, made with a creamy broth and a touch of Parmesan cheese. The second variation is a vegan spring greens soup, made with a coconut milk broth and a variety of vegetables. The third variation is a spicy spring greens soup, made with a jalapeño pepper and a dash of cayenne pepper.

No matter which variation you choose, you're sure to enjoy this delicious and healthy soup. It's the perfect way to celebrate the arrival of spring!

Let's cook with our recipes!

UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS

Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus image

Make and share this Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus recipe from Food.com.

Provided by By The Lake

Categories Vietnamese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 tablespoons sesame oil
1 small red onion, thinly sliced
1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
1 inch piece fresh ginger, peeled & thinly sliced
1 garlic clove, minced
5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
2 tablespoons mirin (sweet Asian cooking wine)
2 tablespoons soy sauce
1 bunch spring greens (8 -12 oz.) or 1 bunch Baby Spinach (8 -12 oz.)
1 cup vegetable broth
2 cups chicken broth
salt & pepper
fresh cilantro, chopped (optional)
14 ounces japanese udon noodles (cooked and drained)

Steps:

Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
Serve immediately.

SPRING-GREENS SOUP

Spring-Greens Soup image

Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Yield Makes 8 cups

Number Of Ingredients 15

Ingredients

1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)

Steps:

Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

Tips:

Use fresh spring greens: Fresh spring greens are more flavorful and have a better texture than wilted or frozen greens. If you can't find fresh spring greens, you can use a mix of other leafy greens, such as spinach, kale, or arugula.
Wash the greens thoroughly: Spring greens can be gritty, so it's important to wash them thoroughly before using them. Rinse the greens under cold water and then pat them dry.
Don't overcook the greens: Spring greens cook quickly, so it's important not to overcook them. Otherwise, they will become tough and bitter.
Add other vegetables: Spring greens soup is a great way to use up other vegetables that you have on hand. Try adding carrots, celery, onions, or potatoes to the soup.
Don't be afraid to experiment: There are many different ways to make spring greens soup. Feel free to experiment with different ingredients and flavors to find a soup that you love.

Conclusion:

Spring greens soup is a delicious and healthy way to enjoy the fresh flavors of spring. It's a quick and easy soup to make, and it's perfect for a light lunch or dinner. So next time you're looking for a soup to make, give spring greens soup a try. You won't be disappointed.