Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
4 Apr

Early Spring Greens Soup

The environmentalists are always urging you to go green, and now we are too…at least when it comes to soup.

Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.

6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only

In a large saucepan, melt butter with oil and saute onions until translucent. Add the asparagus, spinach, watercress and lettuce and cook, stirring occasionally. Add half of the broth, cover, and simmer mixture over medium heat for about 15 minutes. Next, place broth mixture – this is easiest done in batches – in a food processor or blender and pulse to puree. Once entire mixture is pureed, return to saucepan, add remaining broth and simmer, uncovered for about 10 minutes. Add salt and pepper to taste and serve hot, garnished with the lemon zest.

Nutrition Analysis:
Courtesy of based on ¼ of the total recipe:

Calories: 141 calories
Fat: 12.7 grams (79% calories from fat)
Carbs: 5.5 grams (14% calories from carbs)
Protein: 2.8 grams (7% calories from protein)

Further Reading:

Smart Fuel: Dark Leafy Greens

Choose Your Own Stir-Fry Adventure

Smart Fuel: Swiss Chard

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Soup looks great Mark!

    zestycook wrote on April 4th, 2009
  2. we will have our first ramps of 2009 tonight. very excited.

    greg g wrote on April 4th, 2009
  3. Love the recipe, will use it when the greens come in…which isn’t early spring! In fact, now is the time to PLANT those greens and expect them in a couple of months. Of course it may be too early to even plant; the south is expecting a frost this week.

    George wrote on April 4th, 2009
  4. I love it! Sounds like a very interesting combination of flavors (asparagus and arugula) and I’m really curious how it tastes. I bet a little lemon oil on top would be divine….

    darya wrote on April 4th, 2009
  5. Great recipe. Arugula is my secret ingredient in my chicken soup.
    It flavors the soup delciously!!!


    Marc Feel Good Eating wrote on April 5th, 2009
  6. Archived for when the local asparagus comes into season

    Trinkwasser wrote on April 5th, 2009
  7. adding fiddlehead ferns to this would be a tasty addition too…I’m with Trinkwasser, patiently awaiting the seasonal greens at my farmer’s market…

    marci wrote on April 6th, 2009
  8. That soup looks great!
    I’m considering planting bell peppers and tomatoes this spring. But, spring ain’t here yet. In fact, my forecast calls for snow tomorrow. It’s been very cold all weekend, too early for me to plant anything yet!

    Donna wrote on April 6th, 2009
  9. With luck here the purple sprouting broccoli will segue neatly into the asparagus which will then run on to the runner beans, we’re well covered for local green stuff. Last year the beans were just finishing as the broccoli started up again. Global warming has some advantages . . .

    Trinkwasser wrote on April 6th, 2009
  10. I just made this recipe. It is delicious. I used a hand immersion blender instead of food processor or regular blender. I also added a tablespoon or so of miso paste which eliminated the need for salt and made it creamy looking. My daughter gave it a rating of a “million stars”.

    Oleg wrote on April 11th, 2009

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