Creamy Spring Greens Soup

Katie Wells Avatar

Reading Time: 3 minutes

This post contains affiliate links.

Read my affiliate policy.

Wellness Mama » Blog » Recipes » Creamy Spring Greens Soup

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 212kcal
Author Katie Wells


12 cups



  • 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.


Nutrition Facts
Creamy Spring Greens Soup Recipe
Amount Per Serving (1 cup)
Calories 212 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 481mg21%
Potassium 420mg12%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 7g14%
Vitamin A 2033IU41%
Vitamin C 9mg11%
Calcium 75mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


I sometimes add a sprinkle of shredded Parmesan on top or make some Parmesan cheese crisps in the oven.
Add leftover roasted chicken for an extra boost of protein.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating