Green Spring Soup
Fresh, vibrant and comforting, this soup is the perfect transition out of the cold and into warmer weather.
  • CourseSoup
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 1Tbsp. olive oil
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • 1 tsp. salt
  • 1tsp. black pepper
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • ½ small fennel bulb, diced
  • 1lb. yellow potatoes, cubed
  • juice of half a lemon
  • 4cups vegetable broth
  • 1cup fresh or frozen peas
  • ½ bunch fresh asparagus, thinly sliced
  • 4cups baby spinach
  • ¼cup dairy-free pesto
  • bread, for serving
Instructions
  1. Heat oil in a dutch oven or large pot over medium heat. Add the cumin, coriander, salt, pepper and onion, and sauté for 5 minutes.
  2. Add the garlic, fennel and potatoes and cook, stirring, for another 5 minutes. Add the lemon juice and cook for 1 minute, then pour in the vegetable broth.
  3. Bring to a boil, then lower the heat to a simmer and cook, covered, until the potatoes are tender (10 to 15 minutes). Add the peas, spinach and asparagus and stir until spinach is wilted.
  4. Carefully transfer 2 cups of the soup to a blender and blend until creamy. Return the blended soup to the pot, add the pesto, and stir to combine. Taste and adjust seasonings as desired.
  5. Serve the soup garnished with a few more dollops of pesto and a squeeze of lemon. Enjoy with a thick slice of your favorite bread!
Recipe Notes

This recipe is from Mississippi Market’s Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more
Green Spring Soup
Print Recipe
Fresh, vibrant and comforting, this soup is the perfect transition out of the cold and into warmer weather.
  • CourseSoup
  • CuisineVegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 1 Tbsp. olive oil
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • ½ small fennel bulb, diced
  • 1 lb. yellow potatoes, cubed
  • juice of half a lemon
  • 4 cups vegetable broth
  • 1 cup fresh or frozen peas
  • ½ bunch fresh asparagus, thinly sliced
  • 4 cups baby spinach
  • ¼ cup dairy-free pesto
  • bread, for serving
Servings:
Units:
Instructions
  1. Heat oil in a dutch oven or large pot over medium heat. Add the cumin, coriander, salt, pepper and onion, and sauté for 5 minutes.
  2. Add the garlic, fennel and potatoes and cook, stirring, for another 5 minutes. Add the lemon juice and cook for 1 minute, then pour in the vegetable broth.
  3. Bring to a boil, then lower the heat to a simmer and cook, covered, until the potatoes are tender (10 to 15 minutes). Add the peas, spinach and asparagus and stir until spinach is wilted.
  4. Carefully transfer 2 cups of the soup to a blender and blend until creamy. Return the blended soup to the pot, add the pesto, and stir to combine. Taste and adjust seasonings as desired.
  5. Serve the soup garnished with a few more dollops of pesto and a squeeze of lemon. Enjoy with a thick slice of your favorite bread!
Recipe Notes

This recipe is from Mississippi Market's Plant-Based Recipe Club — a great way to get more plants on your plate!

learn more

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