Green Spring Vegetable Soup
User Reviews
5
Green Spring Vegetable Soup
Description
This soup starts with cooking shallots and garlic in coconut oil to develop aroma before adding asparagus pieces, fresh mint, salt, and pepper. Vegetables soften through a brief sauté and simmer along with spring peas, cannellini beans, and vegetable broth. The addition of baby spinach and freshly squeezed lemon juice at the end adds brightness and color.
After cooking, the soup is pureed until smooth, incorporating coconut skyr to lend creaminess without dairy. The finished soup is garnished optionally with microgreens, pine nuts, edible flowers, and coconut shavings, which each add texture and visual appeal.
Serve this soup as a light starter or a refreshing main during warmer seasons. The combination of legumes and vegetables provides a balanced, wholesome meal component. The recipe allows using frozen peas if fresh are unavailable, with timing adjustments to maintain freshness in the texture.
Ingredients
- 1 ½ tablespoons coconut oil
- 2 shallots chopped, medium
- 3 cloves garlic chopped
- 1 pound asparagus tough ends trimmed and chopped into 1-inch pieces
- 1 tablespoon mint fresh
- kosher salt
- black pepper
- 10 ounces spring peas can substitute frozen peas, fresh
- 1 can cannellini beans 15.5 ounces, reduced sodium, drained
- 3 cups vegetable broth reduced sodium
- 3 cups baby spinach
- 2 tablespoons lemon juice fresh
- ¼ cup coconut skyr siggi's brand, 2%
- coconut skyr pine nuts, fresh mint, asparagus tips, microgreens, edible flowers, and coconut shavings, siggi's brand, 2%, optional garnish
Instructions
- Heat the coconut oil in a large stockpot over medium heat and add the shallots and garlic. Cook a minute or two until fragrant and then add the asparagus, mint, ½ teaspoon salt and ¼ teaspoon pepper. Cook the asparagus 4-5 minutes, stirring occasionally. If using fresh peas, add the peas, beans and broth and bring to a boil. If using frozen peas, add them later when you add the spinach.
- Lower the heat to a simmer and cover the pot. Cook, covered, 5-6 minutes, until vegetables are softened. Uncover and stir in the spinach and lemon juice. Cook another minute or two, uncovered, until spinach is wilted.
- Puree the soup with an immersion blender or transfer the mixture to a blender and blend until smooth. Add the siggi's Coconut 2% Skyr and continue to blend until smooth. Taste and adjust salt and pepper as needed.
- Pour the soup into 4 bowls and garnish with desired toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 38.9g | 13% |
| Protein | 9.3g | 19% |
| Fat | 5.8g | 9% |
| Saturated Fat | 5.2g | 26% |
| Sodium | 535mg | 22% |
| Fiber | 12.5g | 50% |
| Sugar | 9.3g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
