Spring Greens Soup

Nothing says springtime like greens!

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This soup is fresh and thick and oh-so-delicious. The flavor profile of parsley, potato and buttahh :mrgreen: are rich, yet the soup is still cream free and light enough to not weigh you down.

Garnish with sautéed mushrooms and homemade croutons (or bacon tidbits or greek yogurt!)

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Spring Greens Soup

Serves 2 Dinner Bowls


  • 2 cloves garlic, peeled and pressed
  • 1 stalk celery, chopped
  • 1/2 tbsp olive oil
  • 1 russet potato (the size of a man’s fist), chopped into 1 cm dice
  • Salt and pepper to taste
  • 1.5 cups homemade chicken stock*
  • 1/2 cup water
  • 3 cups baby spinach (or regular spinach)
  • 3 cups parsley
  • 8-10 cremini mushrooms
  • 1/2 tbsp butter
  • Croutons

*We used homemade chicken stock, which was pretty thick, so we added some water. If you use pre-made stock (veggie or chicken), you might want to go with just under 2 cups or add until you reach desired texture.


  1. Heat large stock pot.
  2. Dice bread cubes for croutons and put in a 400* oven or low broil. WATCH so they don’t burn!
  3. Drizzle in olive oil to hot pot and sauté celery, then add garlic a bit later.
  4. When garlic is golden, add potato and stock, bring to boil, then reduce heat and simmer for 10 minutes or until potato is tender.
  5. Meanwhile, sauté mushrooms in a pan with butter. Once brown and bubbly, set aside.
  6. Add greens to soup and cook until wilted.
  7. Add mixture to blender. Blend away.
  8. Pour into two bowls.
  9. Garnish with mushrooms and croutons.

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Adapted from Better Homes + Gardens "Spring Greens Soup"

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{ 14 comments… read them below or add one }

1 Ashley March 22, 2010 at 9:56 pm

Cute spring photos!!! :) Absolutely LOVE anything that is THAT vibrant and green. Ooooh I’m going to have to give that a try. I made a soup on 101 cookbooks that was puree’d and turned out that green too! Yummmmaaaay


2 Mandy March 22, 2010 at 11:35 pm

This soup looks amazing! The color is enough to make me run into the kitchen and make it!!!


3 Lara March 23, 2010 at 6:24 am

Is that calorie count per serving?


4 Kath March 23, 2010 at 6:30 am



5 Lara March 23, 2010 at 6:46 am

Thanks, it really looks like spring in a bowl.


6 Kara March 23, 2010 at 8:27 am

that looks so good! do you think it might be good cold as well?


7 Kath March 23, 2010 at 9:05 am

I don’t think I would have liked it cold, but maybe!?


8 nina March 23, 2010 at 11:11 am

mmmm, looks great! I see at the top of the nutrition facts that it says “user entered recipe” what site did you use to calculate the n-facts? thanks!


9 Kath March 23, 2010 at 11:37 am

I believe it was The Daily Plate’s calulator


10 Molly March 23, 2010 at 8:56 pm

I made this tonight- it was so yummy! Thanks for the recipe.


11 lisa March 23, 2010 at 11:59 pm

This soup looks duh-licious!!!!!


12 Samantha March 24, 2010 at 6:45 pm

Kath, I am guessing the original must have onion in it….is that true?


13 Samantha March 25, 2010 at 7:30 pm

Made it (with onion, sans croutons) loved it!


14 Sam January 8, 2012 at 4:40 pm

I just “pinned” this soup because I love it so. Are you into Pintrest yet? You can add a “pin it” button. It could get you even more traffic.


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