Spring Green Soup

Hey there, folks!

After a bit of a hiatus, I’m happy to announce that I’m finally getting back to writing. I’ll be tempting your taste buds with new, wholesome, delicious recipes, and also offering lots of tips for nourishing yourself and your loved ones with real food. Along the way, I’ll be sharing the occasional true-life anecdote about all the challenges and hilarities that come with this thing called life.

My “welcome home” post celebrates a soup I’ve been eating in some form or another for days (okay, weeks) longer than I care to admit. But it’s just. So. Darn. Good. And simple. And adaptable. And healthy. And so vibrantly green. This soup? It’s spring in a bowl.

One of the absolute greatest things you’ll find about this light dish is how it’s flexible enough to satisfy your personal taste using whatever’s on-hand in your fridge.

The only must-have item you’ll need is a quart of collagen-rich chicken broth, either homemade or a quality store-bought version. All that’s left to add is a nice assortment of whatever green and white veggies you fancy. My personal favorite, which you’ll find in the recipe below, is a combination of onion, garlic, cauliflower, asparagus, spinach, parsley, and broccoli stems (this is a great way to use them up).

The addition of fresh peas side-kicked by a small handful of mint leaves lends a sweeter finish and a fresh, bright spring flavor. For those cooler, drizzlier days, try swapping in a potato, turnip, or parsnip for a more substantial, heartier soup. Just remember to cook the vegetables until tender but not totally mushy, and add the faster-cooking, brilliant-hued greens like spinach towards the end. Not only would a long cook time diminish the nutritive qualities of the soup, but you’d also lose the vibrant green pop of color that defines this dish.

Spring Green Soup

Hands-on time: 10-15 minutes
Cook time: approximately 30 minutes

Serves 2–4

1 tablespoon butter
1 small onion, chopped
1 clove garlic, chopped
3 broccoli stems, peeled and roughly chopped
½ cup chopped broccoli florets
2 cups chopped cauliflower
½ lb. asparagus, woody ends removed, roughly chopped
1 small handful parsley leaves, chopped
1 teaspoon dried thyme
Salt and pepper
1 quart (or a little more) chicken broth (homemade or quality store-bought)
3 big handfuls spinach leaves
Fresh heavy cream, to serve (optional)


  1. Melt butter in a large, heavy pot. Add onions and garlic. Sauté with a little salt until translucent, about 5–10 minutes. Add broccoli stems and florets, cauliflower, asparagus, and parsley leaves. Add thyme, stirring to combine. Pour chicken broth over vegetables to cover. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes. Remove from heat. Add spinach leaves, stirring until wilted.
  2. In batches, carefully puree soup in blender. (Tip: only fill blender about 2/3 of the way. Hold lid on with a towel as hot liquids can, and will, expand and explode out the top!) Transfer pureed soup to a large bowl or secondary pot. (You may also puree the soup right in the pot using an immersion blender.)
  3. Once you’ve blended all the soup, return to the stovetop and heat through. Taste and adjust seasonings. For a more velvety finish, serve with a drizzle of heavy cream, if desired.


To choose your organically grown and fresh ingredients wisely, use the following criteria:

  • chemical- and hormone-free meat
  • wild-caught fish
  • pasture-raised, organic eggs
  • whole, unrefined grains
  • virgin, unrefined, first-press organic oils
  • whole-food, unrefined sweeteners
  • pure, clean, spring water
  • sea salt
  • raw and/or cultured milk and cream products

Image by Briana Goodall. 

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at www.mygreencuisine.com.

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