Spring Greens Soup
Vibrant & Creamy Spring Greens Soup: A Taste of Renewal
As the days lengthen and the first shoots of spring emerge, our cravings shift towards lighter, brighter flavors. This Spring Greens Soup is the perfect embodiment of that seasonal transition – a vibrant, creamy, and incredibly nourishing dish that celebrates the fresh tastes of spring. Forget heavy winter stews; this soup is all about gentle flavors and a beautiful green hue that will brighten up any table.
This recipe isn’t just about deliciousness; it’s about utilizing the wonderful bounty of spring greens. We’ve focused on leeks, cauliflower, and kale, but feel free to experiment with other seasonal vegetables like spinach or chard. The key is to create a harmonious blend of flavors that feels both comforting and invigorating.
What makes this Spring Greens Soup special?
- Creamy Texture: We achieve a luxuriously smooth texture by blending the soup in a high-speed blender. Trust us, it makes all the difference! (While immersion blenders are convenient, they don’t quite achieve the same level of creaminess for this recipe).
- Bright & Fresh Flavors: The combination of leeks, garlic scapes (or garlic), and dill creates a wonderfully aromatic and flavorful base.
- Nutrient-Packed: This soup is loaded with vitamins and minerals from the spring greens, making it a healthy and satisfying meal.
- Versatile: Perfect as a light lunch, a starter, or a comforting dinner.
Tips for the Best Spring Greens Soup:
- Garlic Scapes: If you can find garlic scapes, they add a unique and delicate garlic flavor. If not, a few cloves of garlic will work just fine.
- High-Speed Blender is Key: As mentioned, a high-speed blender is crucial for achieving the desired creamy texture.
- Taste and Adjust: Don’t be afraid to taste the soup and adjust the seasoning as needed. A little extra salt, pepper, or dill can make all the difference.
- Garnish with Fresh Herbs: A sprinkle of fresh dill or a swirl of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
- Can I use frozen cauliflower? Yes, you can! Just make sure to thaw it completely before adding it to the soup.
- Can I make this soup vegan? Absolutely! This recipe is naturally vegan.
- Can I add protein to this soup? Yes! Consider adding white beans or chickpeas for a boost of protein.
- How long does this soup keep? This soup will keep in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can freeze it, but the texture may change slightly upon thawing.
We hope you enjoy this vibrant and flavorful Spring Greens Soup! It’s a wonderful way to celebrate the season and nourish your body with wholesome ingredients.
Spring Greens Soup
Ingredients
- 2 tablespoons olive oil
- 2 leeks leeks, diced white and light green parts only (about 1 1/2 cups worth)
- 4 scrapes garlic scapes, minced (can sub with cloves if necessary)
- healthy pinch salt
- 1/4 teaspoon crushed red pepper flakes
- 1 medium head of cauliflower, cut into small florets
- 4 1/2 cups water
- 1/4 cup dill, minced
- 1 handful kale leaves, roughly chopped (about 1 cup)
- to taste salt and pepper
Instructions
- Heat the oil in a large dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the garlic scapes, salt and crushed red pepper flakes. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture. Add the cauliflower and water and bring to a boil. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes.
- Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (I don’t recommend an immersion blender for this soup because it won’t get nearly as creamy as with a high speed blender).
- Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.
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