Revitalize Your Day with Fresh Spring Herbs Soup

A vibrant Spring Herbs Soup packed with fresh herbs and vegetables, perfect for a quick, healthy meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Healthy

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil substitution: use avocado oil for a different taste.
1 medium Onion substitution: shallots can be used for a milder taste.
3 cloves Garlic no substitutes recommended, but powdered garlic may be used in a pinch.
1 medium Leek substitution: use green onions if leeks aren’t available.
4 cups Vegetable Broth substitution: chicken broth can be used for a non-vegetarian version.

For Freshness and Flavor

4 cups Fresh Spinach substitution: kale or Swiss chard can be used.
1/4 cup Fresh Parsley no direct substitutes, but cilantro can provide a different flavor profile.
2 tablespoons Fresh Dill no substitutes, although dried dill can be used in lesser amounts.
2 tablespoons Fresh Chives substitution: scallions can stand in for chives.
optional Fresh Mint substitution: basil can be used instead for a unique twist.

For Texture and Creaminess

1 cup Frozen Peas alternatives: fresh peas can be used if available.
1/2 cup Heavy Cream substitution: full-fat coconut milk for a dairy-free option.
Salt adjust to taste.
Pepper adjust to taste.

For Brightness and Accompaniment

1 whole Lemon Wedges no substitutes, but lime juice could replace lemon for a different flavor.
Crusty Bread the perfect companion for dipping.

Equipment

Large Pot
Blender

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and a pinch of salt, and sauté for about 5-7 minutes until the onion becomes translucent and soft. Next, add 3 minced garlic cloves and cook for an additional minute until fragrant.
Stir in 1 sliced leek and continue to sauté for 2-3 minutes. Gradually pour in 4 cups of vegetable broth and stir to combine. Increase the heat to bring the mixture to a gentle simmer.
Reduce the heat to low and let the soup simmer uncovered for about 10 minutes.
After 10 minutes, add 4 cups of fresh spinach, 1/4 cup of chopped parsley, 2 tablespoons each of fresh dill and chives, and optional mint, along with 1 cup of frozen peas. Stir gently and let simmer for another 5 minutes.
Remove the pot from the heat and allow the soup to cool slightly. Blend until smooth and creamy.
Return the blended soup to the pot over low heat. Stir in 1/2 cup of heavy cream or full-fat coconut milk, heating through without boiling. Season with salt and pepper.
Ladle the soup into bowls, finishing each with fresh lemon juice and serving alongside crusty bread.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Avoid freezing the soup with added cream; add cream just before serving.

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