This Primavera Spring Green Soup is like a fresh hug in a bowl! It’s packed with vibrant green veggies like spinach, peas, and zucchini, blending into a smooth and tasty mix.
Honestly, it’s so colorful and lively that I could almost get my veggies to dance! I love serving it with some crusty bread for dipping. It’s perfect for a light lunch or cozy dinner!
Key Ingredients & Substitutions
Olive Oil: This is a great choice for sautéing. If you’re looking for something with a different flavor, try avocado oil or even coconut oil. I find that each oil can give the soup a unique twist.
Onion and Garlic: They build the base for flavor. If you need to avoid onions, consider leeks or shallots for a milder taste. Garlic powder can work too, but fresh is always the best!
Green Peas: Fresh peas are delicious, but frozen ones are convenient and just as nutritious. You could substitute with green beans or zucchini if peas aren’t available, but they will change the flavor a bit.
Spinach and Kale: Both are packed with nutrients. If you can’t find kale, Swiss chard or collard greens are excellent alternatives. I love using a mix of greens for a more complex taste.
Potaoto: This ingredient brings creaminess. If you’re looking for a low-carb option, you can swap it for cauliflower, which gives a similar texture without the carbs.
How Can I Make My Soup Smooth and Creamy?
Blending the soup smoothly is key to a creamy texture. You can use an immersion blender for convenience, but if you’re using a regular blender, be sure to let the soup cool slightly and blend in batches to avoid spills.
- First, blend until no chunks remain. I usually blend for at least 30 seconds for a silky finish.
- If the soup is too thick, add a bit more vegetable broth until you reach your desired consistency.
- After blending, always taste and adjust seasonings. A splash of lemon juice can brighten everything up!
How to Make Primavera Spring Green Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh green peas (or frozen)
- 2 cups fresh spinach leaves
- 2 cups fresh baby kale or other mild greens
- 4 cups vegetable broth
- 1 medium potato, peeled and diced (for creaminess)
- Salt and black pepper to taste
For Garnish:
- 1/2 cup fresh herbs (such as parsley, basil, and chives), chopped
- 1/4 cup almond slices or other nuts (optional)
- Microgreens or pea shoots for garnish
- Edible flowers for garnish (optional)
- A squeeze of fresh lemon juice (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and about 25 minutes to cook, making a total of approximately 35 minutes from start to finish. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil over medium heat. Once the oil is nice and warm, add the chopped onion. Sauté it for about 5 minutes, or until it turns translucent. Next, add the minced garlic and cook for another minute until you can smell that delightful garlic fragrance.
2. Combine the Vegetables and Broth:
Now it’s time to add in the diced potato, green peas, spinach, kale, and vegetable broth to the pot. Give everything a good stir and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. You want the potatoes and peas to be tender and cooked through.
3. Blend Until Smooth:
Using an immersion blender, blend the soup right in the pot until it’s nice and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth. Just make sure to watch out for steam!
4. Add Fresh Herbs and Season:
If you need to, return the soup to the pot. Stir in the chopped fresh herbs, and season with salt and black pepper to suit your taste. If you’d like some extra zing, add a squeeze of fresh lemon juice.
5. Serve and Garnish:
Ladle the soup into bowls, and have fun with the garnishes! Top with microgreens or pea shoots, sprinkle on some almond slices or nuts, and add edible flowers if you have them for a beautiful spring touch.
6. Enjoy!
This bright and creamy Primavera Spring Green Soup is wonderful served hot with a slice of crusty bread or as a delightful light starter. Enjoy every spoonful of this fresh celebration of spring flavors!
Can I Use Frozen Peas Instead of Fresh?
Absolutely! Frozen peas are a great time-saver and work just as well in this recipe. Just toss them in straight from the freezer; there’s no need to thaw them beforehand.
How Can I Make This Soup Vegan?
This recipe is already vegan-friendly as it uses vegetable broth. Just double-check any nut toppings to ensure they align with your dietary preferences. Enjoy your creamy bowl of goodness!
What Can I Substitute for Potato?
If you want a lower-carb option, you can substitute the potato with cauliflower. It will still give you that creamy texture when blended, making it a perfect alternative.
How Long Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even warming.
