Creamy Spring Greens Soup Recipe

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Finding a feast of St. Patrick’s after a healthy shamrock shake at breakfast. I have the solution for you!

I like to eat seasonally when I do and take full advantage of this soup. It makes good use of spring favorites such as leeks, asparagus, artichokes and spinach. It’s satisfyingly creamy but still surprisingly light.

What’s in a creamy spring green soup?

This soup is proof that healthy can fall! Like my favorite garlic soup, just a few simple ingredients make the creamy puree soup taste good.

First I made grind and grease, onions, and mushrooms as a base in my favorite ceramic stock pot. Once the flavors are ready and the vegetables are soft, I add chicken stock (homemade or store-bought) and artichokes and asparagus for this beautiful bright green color.

If you make this soup in early spring, you can get fresh asparagus locally for extra unusual flavor and nutrition. Check out what the weather is like in your area!

This soup comes from creamed dairy, but you can add it to coconut milk for the dairy-free version. I use an immersion blender to clean the soup but you can also use a blender.

Top with the perfect garnish, place these crumbs in the oven with the parmesan cheese crumbs. They are crisp and delicious and everyone likes them.

Think Spring… Soup and Salad!

Looks like all my favorite spring recipes are soups and salads. Maybe because I’m looking forward to gardening and fresh vegetables!

Here are some of my favorite spring menus:


Creamy Spring Green Soup Recipe

This beautiful green soup is perfect for spring. Bursting with flavors of leeks, artichoke hearts, asparagus, and spinach, this is the sure winner.


  • Large pot of stock

  • Immersion blender


  • 4 TBSP Butter (Or coconut oil)
  • 2 leeks (Chopped)
  • 1 Medium Yellow onion (Diced)
  • 8 Oz Fresh mushrooms (Chopped)
  • 3 Clove Garlic (Minced)
  • 6 Cup Chicken stock
  • 1 lb Fresh asparagus (Cuts and cut into 1 inch pieces)
  • 8 Oz Artichoke hearts (Chopped)
  • 8 Oz Cream cheese (Cubed, optional)
  • 4 Cup Fresh spinach
  • ¼ Cup Parsley
  • 2 TBSP Dejan mustard
  • 2 Spoon Italian cooking
  • ½ Spoon Red pepper flakes (Optional)
  • ½ Spoon Salt
  • ¼ Spoon Black paper
  • ½ Cup More Cream (Or coconut milk)


  • In a large stock pot, melt the butter or coconut oil.

  • Taste the peas, peppers, onions and mushrooms until the onions are translucent and the mushrooms are soft.

  • Add roasted garlic and chop for another minute.

  • Stir in chicken stock.

  • Add asparagus and artichoke hearts and bring to a boil.

  • For about 10 minutes or until asparagus is tender.

  • Stir in cream cheese, spinach, parsley, mustard, Italian seasoning, pepper flakes, salt and pepper.

  • Let the cream cheese soften for a few minutes.

  • Blend the soup with the preaching blender until smooth.

  • Stir in heavy cream or coconut milk and serve.


I sometimes put a sprinkle of chopped parsnips on top or make some parsnips cheese crumbs in the oven.
Add leftover roast chicken for extra protein.


Service: 1Cup | Calories: 212kcal | Carbohydrates: 12Yes | Protein: 7Yes | Fat: 16Yes | Saturated fat: 9Yes | Trans fat: 1Yes | Cholesterol: 48But | Sodium: 481But | Potassium: 420But | Fiber: 2Yes | Sugar: 5Yes | Vitamin A: 2033IU | Vitamin C: 9But | Calcium: 75But | Iron: 2But

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