This Primavera Spring Green Soup is a bright and healthy dish packed with fresh veggies like peas, spinach, and zucchini. It’s light, colorful, and delicious!
Whenever I make this soup, it feels like spring in a bowl. Plus, it’s super easy to whip up—you just blend everything together, and it’s ready to enjoy! 🌱🍵
Key Ingredients & Substitutions
Olive Oil: This adds richness and helps in sautéing. If you’re looking for a lighter option, avocado oil or grapeseed oil works well too, maintaining that pleasant flavor.
Onion & Garlic: These two are key for building a flavor base. If you’re avoiding them, try using leeks or shallots for a milder taste.
Spinach & Kale: Fresh greens bring color and nutrients. If you can’t find kale, Swiss chard or collard greens are good substitutes. For a more delicate flavor, use all spinach.
Fresh Peas: Sweet and tender, fresh peas are great here. Frozen peas can be used in a pinch; just add them at the end to heat through. If you’re allergic, try green beans instead.
Zucchini: This adds texture. You can swap it with yellow squash or even cauliflower for a slightly different taste.
Herbs: Fresh basil and parsley brighten the soup. If you want to use dried herbs, remember they are more concentrated, so reduce the amount by about two-thirds.
Cream or Coconut Milk: This adds creaminess. You can skip it entirely for a lighter soup or use almond milk as a dairy-free option.
How Do I Get a Smooth and Creamy Soup Texture?
To achieve a silky-smooth texture, blending is key. An immersion blender is super handy for this. If you’re using a traditional blender, let the soup cool slightly to avoid splatter. Here’s how to do it:
- Blend in small batches if you’re using a regular blender, filling it only halfway to avoid overflow.
- Pulse the blender to start, then switch to a steady blend. This helps create an even consistency.
- After blending, return the soup to the pot on low heat and stir in any optional cream or coconut milk for a richer texture.
By following these steps, you’ll ensure your soup is smooth and delicious every time!
How to Make Primavera Spring Green Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves, packed
- 2 cups fresh kale leaves, packed, stems removed
- 1 cup fresh peas (shelled)
- 2 cups zucchini, chopped
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 1/4 cup cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh spinach leaves
- Cracked pepper
- Edible flower petals or buds (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, so you’re looking at a total of about 35 minutes to enjoy this vibrant, fresh soup. Perfect for a delightful spring meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion. Sauté the onion for about 5 minutes, or until it turns translucent. This is where the flavor begins!
2. Add Garlic:
Stir in the minced garlic and let it cook for another 1-2 minutes. You want to cook it until you can smell its delicious aroma — be careful not to burn it!
3. Add Veggies:
Next, toss in the chopped zucchini and fresh peas. Stir everything together and let it cook for about 3-4 minutes. The zucchini will start to soften, and that’s exactly what you want!
4. Incorporate Greens and Broth:
Now it’s time to add the spinach, kale, and vegetable broth to the pot. Raise the heat until it reaches a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until all the vegetables are tender.
5. Mix in Fresh Herbs:
Once the vegetables are tender, remove the pot from heat. Stir in the fresh basil, chopped parsley, and lemon zest. This will give your soup a bright, fresh flavor!
6. Blend the Soup:
Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, carefully let the soup cool slightly before blending it in batches using a regular blender.
7. Add Creaminess:
Return the blended soup to low heat, and if you’d like it richer, stir in cream or coconut milk. Finally, season with salt and pepper to taste.
8. Serve with Style:
Ladle the soup into bowls, and don’t forget to garnish with fresh spinach leaves, cracked pepper, and if you’re feeling fancy, sprinkle some edible flower petals on top for a lovely spring touch!
9. Enjoy Your Creation:
Serve the soup warm and enjoy the delightful, fresh flavors that remind you of springtime!
Can I Use Frozen Vegetables for This Soup?
Yes, frozen vegetables can be used! Just make sure you thaw them before adding to the pot. While fresh veggies provide a brighter flavor and texture, frozen peas and chopped zucchini can work as convenient substitutes without losing too much taste.
How to Store Leftover Primavera Spring Green Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Just remember to leave some space in the container for expansion!
Can I Adjust the Thickness of the Soup?
Absolutely! If you prefer a thicker soup, simply blend less of it to maintain some texture. For a thinner consistency, add more vegetable broth until it reaches your desired thickness.
What Can I Substitute for Cream or Coconut Milk?
If you want to skip the cream or coconut milk, you can use unsweetened almond milk or oat milk for a dairy-free option. Alternatively, cashew cream can be a great substitute that’s rich and creamy! Simply blend soaked cashews with water until smooth.
