Creamy Spring Greens Soup Recipe | Wellness Mama

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Searching for a festive St. Patrick’s day lunch after a more healthy shamrock shake for breakfast? I’ve the answer for you!

I wish to eat seasonally once I can and this soup takes good benefit of that. It makes good use of spring favorites like leeks, asparagus, artichokes, and spinach. It’s additionally satisfyingly creamy however nonetheless surprisingly gentle.

What’s in Creamy Spring Greens Soup

This soup is proof that wholesome could be decadent! Like my favourite garlic soup, just some easy components make a creamy pureed soup bursting with taste.

First I cube and sauté leeks, onions, and mushrooms as the bottom in my favourite ceramic inventory pot. As soon as the flavors develop and the veggies get comfortable, I add rooster inventory (do-it-yourself or store-bought) and artichokes and asparagus for that stunning vivid inexperienced colour.

In the event you make this soup in early spring, you could find recent asparagus domestically for further distinctive taste and vitamin. Try what’s in season in your space!

The creaminess on this soup comes from dairy, however you possibly can sub in coconut milk for a dairy free model. I exploit an immersion blender to puree the soup however it’s also possible to use a blender.

For the proper garnish, high with these crunchy Parmesan cheese crisps within the oven. They’re crispy and scrumptious and beloved by everybody.

Suppose Spring… Soups and Salads!

It looks like all of my favourite spring recipes are soups and salads. Possibly that’s as a result of I’m trying ahead to gardening and recent greens!

Listed here are just a few of my spring menu favorites:


Creamy Spring Greens Soup Recipe

This beautiful inexperienced soup is ideal for spring. Bursting with the flavors of leeks, artichoke hearts, asparagus, and spinach it’s a certain winner.


  • Giant inventory pot

  • Immersion blender


  • 4 TBSP butter (or coconut oil)
  • 2 leeks (sliced)
  • 1 medium yellow onion (diced)
  • 8 oz recent mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 6 cups rooster inventory
  • 1 lb recent asparagus (trimmed and minimize into 1 inch items)
  • 8 oz artichoke hearts (chopped)
  • 8 oz cream cheese (cubed, elective)
  • 4 cups recent spinach
  • ¼ cup parsley
  • 2 TBSP Dijon mustard
  • 2 tsp Italian seasoning
  • ½ tsp purple pepper flakes (elective)
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup heavy cream (or coconut milk)


  • In a big inventory pot, soften the butter or coconut oil.

  • Saute the leeks, diced onion, and mushrooms till the onion is translucent and mushrooms are tender.

  • Add the minced garlic and saute one extra minute.

  • Stir within the rooster inventory.

  • Add the asparagus and artichoke hearts and produce to a simmer.

  • Prepare dinner about 10 minutes or till the asparagus is tender.

  • Stir within the cream cheese, spinach, parsley, mustard, Italian seasoning, purple pepper flakes, salt, and pepper.

  • Permit the cream cheese to melt for a couple of minutes.

  • Mix the soup with an immersion blender till easy.

  • Stir within the heavy cream or coconut milk and serve.


I typically add a sprinkle of shredded Parmesan on high or make some Parmesan cheese crisps within the oven.
Add leftover roasted rooster for an additional enhance of protein.


Serving: 1cup | Energy: 212kcal | Carbohydrates: 12g | Protein: 7g | Fats: 16g | Saturated Fats: 9g | Trans Fats: 1g | Ldl cholesterol: 48mg | Sodium: 481mg | Potassium: 420mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2033IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 2mg

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