Spring Green Soup Recipe

May 13

green spring soup
I have a little herb family! I have absolutely no access to the outdoors, but I have a great big window in the apartment and after doing some reading, I learned that you can actually grow herbs indoors. I took the plunge despite the fact that I am pretty notorious for killing my plants. In fact I have killed a total of four cacti in the past couple of years. Who kills cacti? Me, apparently. Now I have rosemary, mint, cilantro, basil and chives under my care and I’ve managed to keep them alive for a whole week so far. I have started using them sparingly, trying to give them time to grow. I couldn’t help but use a bit of basil and chives in this spring green soup.
green spring soup
green spring soup
This soup is all about freshness. There’s something about springtime that makes me want to eat lighter and fresher food. To me, fresh herbs are the epitome of freshness. But, even though it has been sunny and nice here, there’s still a chill in the morning and evening (I even woke up to snow on Monday! Holy cow that was depressing, luckily it disappeared in a couple of hours) so soup is never out of the question. And this is the perfect soup for spring time. Of course, it’s warming but it’s fresh and such a quick and easy light dinner (with a side of buttered, crusty bread perhaps?) for a weeknight.
spring green soup
spring green soup
If you haven’t explored toppings on soup before, I very much encourage you to do so. I usually like some texture in my soup but a smooth, silky soup with a bit of crunch is sometimes all you need. The base of this soup is unmistakably zucchini and asparagus. It is almost neon green, very simply spiced and cooks for just enough time to soften the vegetables. The magic happens with the topping: fresh chives and basil give some kick, almonds and the raw vegetables give crunch and good quality olive oil gives a fruity, fatty finish. Mixed in with the silky soup, it’s a perfect contrast and makes this a nice, light bowl with a bit of a twist.
spring green soup

Spring Green Soup Recipe

Total Time: 25 minutes

Serving Size: Serves 2

Spring Green Soup Recipe

1 tablespoon of olive oil
2 garlic cloves, sliced
12 stalks of asparagus, woody ends trimmed off and roughly chopped
1 zucchini, roughly chopped
3 cups vegetable stock
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 bunch of spinach (about 3 cups)
1/4 cup basil and chives, roughly chopped
1/4 cup almonds, roughly chopped
1/4 cup good quality olive oil
1/4 teaspoon salt
1/4 cup raw asparagus tips, thinly sliced
1/4 cup raw zucchini, thinly julienned

In a medium pot, heat up olive oil over medium heat.

Saute garlic until it start to turn golden.

Add asparagus, zucchini (make sure to reserve a few asparagus tips and about 2 inches of your zucchini for the topping), stock, red pepper flakes and season with salt and pepper.

Simmer, covered, for 15 minutes. Add spinach and simmer for an additional 5 minutes.

Let the soup cool down slightly and blend until smooth.

Serve with topping.


While the soup is simmering mash together herbs, almonds, olive oil and salt in a mortar and pestle. Alternatively, you can blend lightly.

Slice your reserved asparagus tips and zucchini thinly.

Toss with asparagus and zucchini and set aside.


Spring Green Soup was last modified: May 13, 2015 by My Second Breakfast

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