Name: Spring Greens Soup
Prep time: 20 min
Total time: 4 h 20 min
Ingredients: 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)

Prep-time: 20 minutes / Ready In: 4 hours 20 minutes
Makes 4 cups
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This vibrant, verdant chilled soup is surprisingly easy to make: Beyond submerging the peas in boiling water for a minute, it requires no cooking. To achieve the best flavor and avoid bitterness, we recommend using a mix of different spring greens.

By Shelli McConnell, Last Updated: Mar 6, 2023

Ingredients

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)

Instructions

In a small heatproof bowl place peas and enough boiling water to cover. Let stand 1 minute; drain well. In a blender combine peas, spring greens, cucumber, avocado, the lemon juice, and broth. Cover and blend until smooth. Transfer to a bowl. Season with pepper. Cover and chill at least 4 hours.
For gremolata, in a small bowl combine parsley, radishes, chives, and the lemon zest. Cover and chill until ready to use.
Before serving, stir milk into soup. Top servings with gremolata. Serve with crackers.

tags:

gluten-free

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6 Comments

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(4.5 from 4 votes)

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T Thomas1 year ago

I found that 5oz= 3 cups so I did 3 cups arugula, 3 cups baby spinach, and 2 cups kale. I added a tsp of sugar and extra lemon juice and it still turned out very bitter. I wonder if it would be better without kale? I don’t know that I’ll try this again.

Cyndy2 years ago

I did a search and 8 cups works out to a little over 8.5 ozs of greens.

Sandy1 year ago

I agree. Measuring greens by weight is much better. Thank you, Cyndy for doing that math and sharing it with us. I appreciate you.

Cindy Meiri2 years ago

Please include weights for things like spring greens … 16 ounces of spring greens is a whole lot easier to buy than 8 cups otherwise it sounds really good and will try it

Aannaa2 years ago

I 100% agree cuz 1 cup is. 8 oz of LIQUID, but when making the stores sell oz of solid. How am I supposed to know how much it turns into liquid form before I actually blend it. I bought way too much greens. There has got to be an easier measurement. Aside of that it’s a wonderful soup. I absolutely loved the flavor and what a great way to eat a ton of greens!

Kate2 years ago

Amazing

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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