Spring Greens Soup

March 13, 2023

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)


  1. In a small heatproof bowl place peas and enough boiling water to cover. Let stand for 1 minute; drain well.
  2. 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.
  3. For the gremolata, in a small bowl combine parsley, radishes, chives, and lemon zest. Cover and chill until ready to use.
  4. 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/

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
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