Looking for a festive St. Patrick’s Day lunch after a healthier shamrock shake for breakfast? I have the solution for you!
I love eat seasonally when I can and this soup takes full advantage of it. It makes good use of spring favorites like leeks, asparagus, artichokes and spinach. It’s also satisfyingly creamy but still surprisingly light.
What is in Creamy Spring Green Vegetable Soup?
This soup is proof that health can be decadent! Like my favorite garlic soup, just a few simple ingredients make a creamy mashed soup bursting with flavor.
I first diced and sauté the leeks, onions and mushrooms as a base in my favorite ceramic pot. Once the flavors have developed and the vegetables are soft, I add some chicken broth (homemade or store bought) and artichokes and asparagus for that beautiful bright green color.
If you make this soup in early spring, you can find fresh asparagus locally for great flavor and nutrition. Check what’s in season in your region!
The creaminess of this soup comes from dairy, but you can add coconut milk for a dairy-free version. I use an immersion blender to puree the soup, but you can also use a blender.
For the perfect garnish, garnish with these crunchies Parmesan crisps in the oven. They are crispy and delicious and loved by everyone.
Think spring… Soups and salads!
It seems that all of my favorite spring recipes are soups and salads. Maybe it’s because I’m watching looking forward to gardening and fresh vegetables!
Here are some of my favorites from the spring menu:
Creamy Spring Green Vegetable Soup Recipe
This beautiful green soup is perfect for spring. Bursting with flavors of leeks, artichoke hearts, asparagus and spinach, this is a definite winner.
Large cooking pot
- 4 TBSP butter (or coconut oil)
- 2 leeks (slice)
- 1 way yellow onion (diced)
- 8 oz fresh mushrooms (slice)
- 3 cloves Garlic (chopped)
- 6 cups chicken stock
- 1 kg fresh asparagus (trimmed and cut into 1 inch pieces)
- 8 oz artichoke hearts (chopped)
- 8 oz Cream cheese (cubed, optional)
- 4 cups fresh spinach
- ¼ Cup parsley
- 2 TBSP Dijon’s mustard
- 2 teaspoon italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Cup heavy cream (or coconut milk)
In a large pot, melt the butter or coconut oil.
Sauté leeks, diced onion and mushrooms until onion is translucent and mushrooms are tender.
Add the minced garlic and sauté an additional minute.
Stir in the chicken broth.
Add the asparagus and artichoke hearts and bring to a boil.
Cook for about 10 minutes or until the asparagus is tender.
Stir in the cream cheese, spinach, parsley, mustard, Italian seasoning, red pepper flakes, salt and pepper.
Let the cream cheese soften for a few minutes.
Blend the soup with an immersion blender until smooth.
Stir in the heavy cream or coconut milk and serve.
Add leftover roast chicken for extra protein.
Portion: 1Cup | Calories: 212kcal | Carbohydrates: 12g | Protein: 7g | Large: 16g | Saturated fat: 9g | Trans fat: 1g | Cholesterol: 48mg | Sodium: 481mg | Potassium: 420mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2033UI | Vitamin C: 9mg | Calcium: 75mg | The iron: 2mg