Spring green soup

Spring Green Soup

Welcome in Spring with this Spring Green Soup! It has a bright and refreshing flavor and is packed with nutrient dense veggies to support cellular function throughout the body. And it’s green, which comes from the chlorophyll in the plants. The phytonutrient that makes green foods supports liver detoxification, circulatory system, immune system and aids in tissue healing. Green is also beneficial for lowering blood pressure and free radical damage. Go ahead, slurp some green soup and boost your natural cleansing mechanisms.

Let me know if you make with your own spice blends, I’m always excited to try new combinations.

Alkalizing Spring Green Soup

A light refreshing soup to welcome in the new spring growth.
Prep Time1 hr
Course: Soup
Cuisine: American
Keyword: asparagus, cauliflower, dairy free, gluten free,, spring greens, zucchini
Servings: 8
Author: Chef Kim

Ingredients

  • 2 cloves garlic chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 cups zucchini chopped (a little extra as noodles for garnish)
  • 2 cups cauliflower chopped
  • 7 cups vegetable broth
  • 2 pounds asparagus trimmed and chopped
  • ¼ c fresh parsley
  • ¼ cup hemp seeds or soaked almonds
  • 1 lemon, squeezed

Instructions

  • Use a little water to sauté the garlic, onion and celery.
  • Chope the vegetables into 1-2 inch pieces for even cooking. If you have extra zuchhini, spiralize or shred it and save it to add as garnish and texture.
  • When onion is soft add the chopped zucchini and cauliflower along with the broth, bring just to a boil and then turn down heat to medium and simmer for about 15 minutes.
  • The cauliflower should be just about tender, then add the asparagus and simmer for an additional 5 minutes. Remove soup from the heat, let cool for about 10 minutes.
  • Add the nuts or seeds to a blender with a cup or two of hot soup broth and blend until completely smooth.
  • Transfer soup to a blender, in batches, and blend until smooth. About 30-60 seconds. Returning to the pan.
  • Warm it through to serve, lighten it up with a squeeze of fresh lemon juice and garnish with zucchini noodles or shreds. Enjoy!

Notes

I like to play with different spices and like to add curry or dill to this recipe. I also like it with a little orange juice and zest at the very end. So go ahead and try it different ways. The recipe is a basic template that you can tailor to your liking with your favorite flavor profiles.

 

Green Minestrone

I like pasta and broth and this soup is light. but packs a nutritional punch with the addition of kale, zucchini and peas.

I use gluten free pasta, kinnikinik brand because it sees to hold together best of the ones I’ve tried. But if you have a favorite, go with it. If you’re staying away from pasta all together, just omit it from the recipe or add a whole grain like barley or farro.

Let me know if you give it a try.

Green Minestrone

This is a light and refreshing take on traditional minestrone.
Prep Time10 mins
Cook Time20 mins
Course: Soup
Cuisine: Italian
Keyword: gluten free,, plant-based, sugar-free, vegan
Servings: 4

Equipment

  • dutch oven
  • knife

Ingredients

  • 3 garlic minced
  • 1 zucchini chopped
  • 1 bunch kale stemmed, chopped
  • 1 can garbanzo beans drained
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 6 cups vegetable broth
  • 1 1/2 cups frozen peas
  • 1 1/2 cups gluten free penne pasta

Instructions

  • Prepare the vegetables.
  • Add a splash of water to a dutch oven and bring up to medium heat. Add the zucchini, garlic, oregano and basil to the pot.
  • Then add the broth, beans, peas and pasta, cover the pot and bring to a boil.
  • Cook for 5 minutes, stir and add the kale. Cover and cook for another 5 minutes.
  • Test the pasta for doneness. Remove soup from heat when the pasta is to your liking.