Spring is around the corner and this is the perfect time for healthy and feel-good meals, the Spring Greens Soup recipe is easy to make and a great choice to add some greens to the family dinner.
1 cup frozen peas
8 cups (8 to 10 oz. by weight) assorted spring greens (spinach, arugula, baby chard, and/or baby kale)
1 medium cucumber (9 to 10 oz.), halved, seeded, and chopped
½ of an avocado, peeled and chopped
1 lemon, zested and juiced
1 cup low-sodium vegetable broth
Freshly ground black pepper, to taste
¼ cup chopped fresh parsley
¼ cup very thin radish matchsticks
1 tablespoon chopped fresh chives
¼ cup unflavored plant milk, such as almond, soy, cashew, or rice
Crispbread crackers (optional)
- In a small heatproof bowl place peas and enough boiling water to cover. Let stand for 1 minute; drain well.
- In a blender combine peas, spring greens, cucumber, avocado, lemon juice, and broth. Cover and blend until smooth. Transfer to a bowl. Season with pepper. Cover and chill for at least 4 hours.
- For the gremolata, in a small bowl combine parsley, radishes, chives, and lemon zest. Cover and chill until ready to use.
- Before serving, stir milk into the soup. Top servings with gremolata. Serve with crackers.
Recipe Source: https://www.forksoverknives.com/recipes/vegan-soups-stews/spring-greens-chilled-soup/