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:
- Apple Walnut Tuna Salad – great for early baby greens and dill
- Asian Lettuce Wraps
- Green Smoothie
- Nicoise Salad – the perfect balance of light and hearty
- Prosciutto Wrapped Asparagus
- Roasted Parmesan Asparagus
- Spring Salad with Strawberries and Goat Cheese – one of my all time favorites!
- Strawberry Cheesecake Smoothie
- Tuna Stuffed Avocado Bowls
- Dairy-Free Panna Cotta – not necessarily a spring recipe, but nice and light and can be topped with strawberries and a drizzle of honey