Creamy Spring Greens Soup

As the seasons change, our palates crave lighter, fresher flavors. This creamy soup celebrates the best of spring’s bounty, blending tender greens, sweet vegetables, and a hint of thyme in a rich, velvety broth.

With each spoonful, let the vibrant flavors of the season transport you to a sunny spring morning.

Ready Time

45 mins

Yields

8 servings

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
3 cloves garlic, minced
4 cups mixed spring greens (such as kale, spinach, arugula, and/or collard greens)
2 medium leeks, chopped (white and light green parts only)
2 medium carrots, chopped
2 stalks celery, chopped
4 cups chicken or vegetable broth
1 cup heavy cream or half-and-half
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: 1/4 cup crumbled cooked bacon or 1/4 cup chopped fresh chives for garnish

Instructions

Melt the butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the chopped leeks, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 10-12 minutes.

Add the mixed spring greens, broth, and thyme to the pot.

Bring to a boil, then reduce the heat and simmer, covered, until the greens are wilted, about 10-12 minutes. Use an immersion blender to puree the soup until smooth.

Alternatively, let the soup cool, then puree it in a blender and return it to the pot.

Stir in the heavy cream or half-and-half and cook, stirring constantly, until heated through. Season with salt and pepper to taste.

Serve hot, garnished with crumbled cooked bacon or chopped fresh chives, if desired.

Notes

Use high-quality chicken or vegetable broth for a richer flavor. If using bacon for garnish, cook and crumble it just before serving to preserve crispiness.

Don’t over-blend the soup, as it can become too thick.

If you prefer a lighter consistency, add a bit more broth or cream. Start with 1/2 teaspoon of thyme and adjust to taste, as it can be quite potent.

For a vegan version, swap heavy cream with a non-dairy alternative and use vegetable broth.

You can also customize the spring greens mix to your liking, using more or less of each type. This soup freezes beautifully, so consider doubling the recipe and saving some for later.