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–+ servings
Spring Herbs Soup

Spring Herbs Soup: Refreshing, Healthy Comfort in 30 Minutes

Experience the delightful flavors of Spring Herbs Soup, a nutritious and comforting dish made with fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 medium Onion, finely chopped Can substitute with shallots
  • 2 cloves Garlic, minced Fresh is preferable
  • 1 Leek, thinly sliced Wash thoroughly to remove grit
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option
For the Greens
  • 1 cup Fresh Spinach, roughly chopped Can replace with kale
  • 1 cup Fresh Parsley, roughly chopped Can use other herbs like cilantro
  • 1/2 cup Fresh Dill, roughly chopped Fresh is best, dried can work in smaller amounts
  • 1/4 cup Fresh Chives, chopped Can substitute with green onions
  • 1/4 cup Fresh Mint, chopped, optional Can omit or replace with basil
  • 1/2 cup Frozen Peas Fresh peas can be used if available
For Creaminess
  • 1/4 cup Heavy Cream or Coconut Milk Coconut milk for dairy-free option
For Seasoning and Serving
  • Salt and Pepper Essential for seasoning
  • Lemon Wedges For serving
  • Crusty Bread Perfect for serving alongside

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion and a pinch of salt. Sauté for 5-7 minutes until translucent.
  2. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
  3. Add 1 thinly sliced leek and sauté for 2-3 minutes. Then, pour in 4 cups of vegetable broth and bring to a simmer.
  4. Cover and simmer gently for 10 minutes on low heat to develop flavors.
  5. Stir in the chopped greens: 1 cup of spinach, 1 cup of parsley, 1/2 cup of dill, 1/4 cup of chives, and 1/4 cup of mint along with 1/2 cup of frozen peas. Simmer for another 5 minutes.
  6. Blend the soup until smooth using an immersion blender or a regular blender.
  7. Stir in 1/4 cup of heavy cream or coconut milk. Adjust seasoning with salt and pepper. Serve immediately with lemon wedges and crusty bread.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 3000IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Use fresh herbs for maximum flavor. Don't overcook the greens; they should remain vibrant.

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