This bright and fresh Primavera Spring Green Soup is packed with vibrant veggies like spinach, peas, and zucchini. It’s perfect for celebrating the spring season!
Every spoonful feels like a cozy hug from nature. I love to top it with a sprinkle of cheese or fresh herbs for an extra kick. It’s so easy to whip up—just blend, heat, and enjoy!
Key Ingredients & Substitutions
Olive Oil: A staple for cooking, it adds flavor and richness. You can substitute it with avocado oil or butter if you prefer a different taste.
Onion: Use yellow or white onions for a sweeter taste. If you’re sensitive to onions, shallots can be a great alternative.
Mixed Spring Greens: Spinach is a wonderful base, but feel free to mix in kale, chard, or even frozen peas if fresh isn’t available. Just adjust cooking times for tougher greens.
Basil: Fresh basil gives a lovely aroma and flavor. If you have dried basil, use that in smaller quantities. You could also swap in parsley or cilantro for a different twist.
Heavy Cream/Coconut Cream: If you’re looking for a dairy-free option, coconut cream is ideal. Alternatively, you can use almond milk for a lighter version.
How Do You Get the Perfect Blend of Flavors?
Blending the soup is crucial for achieving the right texture. Here’s how to do it without creating a mess:
- Let the soup cool slightly before blending; this reduces the risk of splattering.
- If using an immersion blender, keep it submerged to ensure everything blends smoothly.
- For a regular blender, fill it halfway and blend in batches. You can use a kitchen towel to hold the lid in place to prevent spills.
Once blended, taste and adjust your seasonings. Sometimes just a pinch more salt or a squeeze of lemon juice can brighten the entire dish!
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 mixed fresh spring greens (like spinach, peas, sugar snap peas, asparagus tips, and fresh peas)
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream or coconut cream (optional, for creaminess)
For Garnishing:
- Edible flowers (like viola or nasturtium)
- Extra fresh peas or snap peas
- Red chili flakes (for a touch of heat, optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and 20 minutes of cooking. In total, you’ll need around 35 minutes to prepare and enjoy this fresh spring dish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they soften and give off a delicious aroma. This step is important as it builds a flavorful base for your soup!
2. Add the Greens:
Next, toss in the mixed spring greens and any fresh peas you have. Stir and sauté for another 2-3 minutes, just until the greens begin to wilt. They should still be vibrant and green. You want to keep that fresh spring flavor!
3. Simmer the Soup:
Pour in the vegetable broth and increase the heat to bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes. The goal here is to make sure all the vegetables become tender and melt together in flavor.
4. Add Fresh Basil:
After simmering, remove the pot from heat and stir in the fresh basil leaves. They’ll release their beautiful aroma and flavor into the soup. Just give it a little stir to incorporate.
5. Blend Until Smooth:
If you have an immersion blender, this is the perfect time to use it! Carefully blend the soup until it’s smooth and creamy. If you’re using a regular blender, let the soup cool slightly, transfer it in batches, and blend until smooth. Return the blended soup back to the pot if needed.
6. Final Touches:
Stir in the heavy cream or coconut cream now for added creaminess, if you wish. Season the soup with salt and pepper to taste; this is where you can adjust the flavors to your liking!
7. Serve and Garnish:
Ladle the warm soup into bowls and get creative with your garnishes! Top each bowl with extra fresh peas, snap peas, and edible flowers for a beautiful presentation. If you like a little heat, sprinkle on some red chili flakes.
8. Enjoy!
Serve the soup warm and enjoy the fresh flavors of spring! It’s a lovely, vibrant dish perfect for any occasion.
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! If fresh spring greens aren’t available, frozen peas and spinach can be great substitutes. Just make sure to thaw them beforehand and adjust the cooking time slightly, as frozen vegetables may require less cooking to become tender.
How Can I Make This Soup Vegan?
To make this soup vegan-friendly, simply skip the heavy cream or substitute it with coconut cream (which is already an option). Always check your vegetable broth to ensure it’s plant-based, as some broths may include animal components.
Can I Store Leftover Soup?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to heat evenly.
What Can I Use Instead of Edible Flowers for Garnish?
If you don’t have edible flowers on hand, fresh herbs like additional basil or chives can work nicely too. You can also use a drizzle of extra olive oil or a sprinkle of croutons for added texture and flavor.
