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Looking for a festive St. Patrick’s day lunch after a healthier shamrock shake for breakfast? I have the solution for you!
I like to eat seasonally when I can and this soup takes perfect advantage of that. It makes good use of spring favorites like leeks, asparagus, artichokes, and spinach. It’s also satisfyingly creamy but still surprisingly light.
What’s in Creamy Spring Greens Soup
This soup is proof that healthy can be decadent! Like my favorite garlic soup, just a few simple ingredients make a creamy pureed soup bursting with flavor.
First I dice and sauté leeks, onions, and mushrooms as the base in my favorite ceramic stock pot. Once the flavors develop and the veggies get soft, I add chicken stock (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 extra exceptional flavor and nutrition. Check out what’s in season in your area!
The creaminess in this soup comes from dairy, but you can sub in 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, top with these crunchy Parmesan cheese crisps in the oven. They’re crispy and delicious and loved by everyone.
Think Spring… Soups and Salads!
It seems like all of my favorite spring recipes are soups and salads. Maybe that’s because I’m looking forward to gardening and fresh vegetables!
Here are a few of my spring menu favorites:
Creamy Spring Greens Soup Recipe
This lovely green soup is perfect for spring. Bursting with the flavors of leeks, artichoke hearts, asparagus, and spinach it’s a sure winner.
Large stock pot
- 4 TBSP butter (or coconut oil)
- 2 leeks (sliced)
- 1 medium yellow onion (diced)
- 8 oz fresh mushrooms (sliced)
- 3 cloves garlic (minced)
- 6 cups chicken stock
- 1 lb 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 mustard
- 2 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp pepper
- ½ cup heavy cream (or coconut milk)
In a large stock pot, melt the butter or coconut oil.
Saute the leeks, diced onion, and mushrooms until the onion is translucent and mushrooms are tender.
Add the minced garlic and saute one additional minute.
Stir in the chicken stock.
Add the asparagus and artichoke hearts and bring to a simmer.
Cook 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.
Allow the cream cheese to 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 roasted chicken for an extra boost of protein.
Serving: 1cup | Calories: 212kcal | Carbohydrates: 12g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 481mg | Potassium: 420mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2033IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg