Mixed Green Spring Soup

Name: Mixed Green Spring Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 2 cups fresh spinach, chopped; 1 cup arugula; 1 cup fresh herbs (parsley, dill, or basil); Juice of 1 lemon; Salt and pepper to taste; Optional: crusty bread for serving

Highlighted under: Balanced Meal Recipes

I recently discovered the joy of creating a vibrant and refreshing Mixed Green Spring Soup, and it has quickly become one of my favorite dishes to prepare. With the arrival of spring, I wanted to utilize the fresh greens and herbs from my garden, and this soup is the perfect way to do so. It's not only simple to make, but the combination of flavors is incredibly satisfying. The vibrant green color and fresh taste make it a perfect starter for any meal, or a light lunch on a sunny day.

Created by

Emily

Last updated on 2026-01-30T01:01:30.002Z

Creating my Mixed Green Spring Soup was an adventure that began in my garden. As I harvested fresh spinach, arugula, and herbs, I knew I wanted to bring these vibrant flavors to life in a soup. I lightly sautéed the greens to unlock their natural sweetness, and added a splash of lemon juice to brighten the dish. The result was a cheerful, nutrient-packed bowl of goodness that tastes as fresh as spring feels.

One of my favorite tips is to blend the cooked soup for a smooth texture, but if you prefer a bit more rustic feel, you can simply leave some pieces intact for added texture. This soup is a celebration of the season and is incredibly versatile—you can easily swap in any greens you have on hand!

Why You Will Love This Recipe
A fresh medley of flavors from seasonal greens
Light yet satisfying with a hint of citrus
Quick and effortless, perfect for busy days

Choosing the Right Greens

This recipe shines with a variety of seasonal greens, and selecting the freshest ingredients is crucial for achieving vibrant flavor. If you can, pick your greens directly from your garden or farmer's market, as they will be the most flavorful. Spinach brings a mild earthiness while arugula adds a peppery bite, creating depth in your soup. You can experiment with other greens like kale or Swiss chard, but keep in mind that they may require a slightly longer cooking time to become tender.

When selecting herbs, fresh is best! Herbs such as parsley, dill, or basil can significantly alter the soup's profile. Parsley offers a bright, clean flavor, while dill contributes a slightly tangy taste that complements the lemon well. If you're using dried herbs due to availability, use them sparingly; approximately one-third the amount of fresh herbs is a good rule of thumb since dried versions are more concentrated.

Blending Techniques

Using an immersion blender makes this soup incredibly easy to achieve a smooth texture right in the pot. If you don’t have one, carefully transferring the hot soup to a high-speed blender works just as well. Just remember to allow steam to escape by removing the cap from the blender lid, covering it with a kitchen towel instead to prevent splatters. Blend in batches if necessary, and be mindful of the hot liquid to avoid burns.

For those who prefer a chunkier soup, consider blending only half of the mixture, then returning it to the pot. This method adds both a creamy consistency and some appealing texture from the unblended greens. Be careful not to over-blend, as you want to retain some of the greens' character and vibrant color, giving your soup visual appeal alongside its delightful taste.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
2 cups fresh spinach, chopped
1 cup arugula
1 cup fresh herbs (parsley, dill, or basil)
Juice of 1 lemon
Salt and pepper to taste
Optional: crusty bread for serving

Instructions

Steps to Prepare

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion becomes translucent (about 5 minutes).

Add Broth and Greens

Pour in the vegetable broth and bring to a boil. Then, add the chopped spinach, arugula, and herbs, cooking for another 5 minutes until the greens are wilted.

Blend and Season

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, mix gently. Stir in the lemon juice and season with salt and pepper.

Serve and Enjoy

Ladle the soup into bowls and serve hot. For a heartier meal, pair it with crusty bread.

Enjoy Your Soup!

Pro Tips

For added depth, consider adding a splash of white wine during cooking or garnish with croutons and a drizzle of olive oil before serving.

Storage and Reheating

This Mixed Green Spring Soup is an excellent make-ahead dish, perfect for meal prepping. You can store it in an airtight container in the fridge for up to four days, making it easy to enjoy on a busy weekday. If you’d like to freeze leftovers, let the soup cool completely before transferring it to freezer-safe bags, and it can last for up to three months. I recommend dividing it into smaller portions for easy reheating.

When reheating, do so gently on the stovetop over medium-low heat until warmed through. If the soup thickens in the fridge or freezer, you can easily adjust the consistency by adding a splash of vegetable broth. Just be cautious not to let it boil, as it can affect the freshness of the greens’ flavor.

Serving Suggestions

While this soup is delightful on its own, pairing it with crusty bread elevates the entire meal. A slice of sourdough or a warm baguette enhances the experience, perfect for dipping. For an additional touch, a dollop of crème fraîche or Greek yogurt on top can provide a rich creaminess alongside the bright flavors of the soup.

Feel free to customize the serving presentation! Drizzle some extra virgin olive oil and sprinkle freshly chopped herbs on the top for an inviting look. If you're hosting a gathering, consider serving it in small cups as a flavorful starter, allowing guests to enjoy the vibrant colors and enticing aroma before delving into the main course.

Questions About Recipes

→ Can I use frozen greens for this soup?

Yes, frozen greens can be used, but be sure to thaw and drain excess water before adding them to the soup.

→ Is this soup vegan?

Absolutely! The soup is naturally vegan as it uses vegetable broth and no dairy products.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a light salad, or as an appetizer before a main course.

→ Can I make this ahead of time?

Yes, you can prepare the soup in advance. Store it in the refrigerator for up to three days. Reheat gently on the stove before serving.