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 Fitday.com 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

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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10 thoughts on “Early Spring Greens Soup”

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  1. 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.

  2. 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….

  3. 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…

  4. 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!

  5. 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 . . .

  6. 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”.