This vibrant Primavera Spring Green Soup is packed with fresh vegetables like spinach, peas, and zucchini, making it a lovely choice for spring. It’s both light and filling!
Who doesn’t love a soup that looks like spring in a bowl? I always feel a little lighter after enjoying this green goodness. Perfect with a slice of crusty bread!
I enjoy making this soup when greens are at their best. Just blend everything until smooth, and you’re set for a delightful, healthy meal that brightens my day!
Key Ingredients & Substitutions
Olive Oil: This is used for sautéing and adds flavor. If you’re looking for a different taste, avocado oil or coconut oil can work well too.
Asparagus: Fresh asparagus gives the soup a lovely texture. If you can’t find it, green beans or broccoli can be great replacements. Just keep them in bite-sized pieces!
Peas: Fresh peas are sweet and tender, but frozen peas are a fantastic substitute. They’re super convenient and maintain their flavor.
Spinach or Mixed Greens: Spinach is my go-to for this recipe, but you can swap it out for kale, arugula, or Swiss chard, depending on what you like!
Vegetable Broth: A good broth adds depth to the soup. You can use homemade broth or low-sodium store-bought options. For a richer flavor, chicken broth also works if you’re not vegetarian.
Hard-Boiled Eggs: These provide protein and creaminess. You can leave them out for a vegetarian option, or replace them with chickpeas for a similar texture.
How Do I Get a Smooth and Creamy Soup?
The key to achieving that smooth, creamy texture is the right blending technique. An immersion blender is the easiest way—just blend it right in the pot!
- Allow the soup to cool slightly before blending to avoid splatters.
- If you don’t have an immersion blender, transfer the soup to a regular blender in batches. Be careful as it will be hot!
Blend until completely smooth, pausing to scrape down the sides as needed. This is where the creaminess comes from, making it feel luxurious!
How to Make Primavera Spring Green Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil, divided
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh asparagus, trimmed and cut into 1-inch pieces (reserve tips for garnish)
- 3 cups fresh peas (or frozen peas)
- 4 cups fresh spinach or mixed spring greens (such as baby kale, arugula, or chard)
- 4 cups vegetable broth
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 hard-boiled eggs, halved
- Fresh tarragon leaves or other fresh herbs
- Optional: a splash of lemon juice for brightness
Time Needed:
This delicious soup takes about 15 minutes to prep and around 20 minutes to cook. So, you’ll be enjoying a warm bowl of Primavera Spring Green Soup in about 35 minutes total!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4-5 minutes until it’s translucent. This will give your soup a great base flavor!
2. Add Garlic and Vegetables:
Next, stir in the minced garlic and cook for another minute until fragrant. Then, add the asparagus pieces (except for the reserved tips) and the peas. Cook these together for 3-4 minutes, stirring occasionally to keep everything moving.
3. Simmer the Soup:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the vegetables are tender. This is where all those flavors blend beautifully!
4. Incorporate the Greens:
Add in the spinach or mixed spring greens and cook for just another 2 minutes until the greens wilt down. This will add that vibrant color and nutrition to your soup!
5. Blend Until Smooth:
Remove the pot from heat and let it cool slightly. Now, it’s time to puree the soup! Using an immersion blender, blend until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a regular blender to blend it until smooth.
6. Season and Adjust:
Season your soup with salt and freshly ground black pepper to taste. If you want a touch more brightness, add a splash of lemon juice and mix it in.
7. Sauté the Asparagus Tips:
In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Quickly sauté the reserved asparagus tips and some fresh tarragon leaves until they are just tender and slightly crisp—this will be a lovely garnish!
8. Serve and Enjoy:
Ladle the warm soup into bowls, and garnish each bowl with a halved hard-boiled egg, the sautéed asparagus tips, and fresh tarragon leaves. Drizzle a little olive oil on top and add a pinch of cracked black pepper for extra flavor.
Enjoy your fresh and vibrant Primavera Spring Green Soup!
Can I Use Frozen Vegetables for This Soup?
Absolutely! Frozen peas can seamlessly replace fresh peas. For asparagus, you can use frozen diced asparagus, just remember to adjust cooking times as they may take a bit longer to become tender.
What Should I Serve with Primavera Spring Green Soup?
This soup pairs beautifully with crusty bread or a simple salad for a light meal. You can also serve it with a side of grilled cheese for a comforting combination!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Soup Vegan?
Yes! This soup is already vegan-friendly as it contains no meat or dairy ingredients. Just leave out the hard-boiled eggs for a completely plant-based dish!
