Best 2 Spring Greens Soup Recipes

Spring is the season of renewal and growth, and what better way to celebrate than with a delicious bowl of spring greens soup? Spring greens are a type of leafy green vegetable that is harvested in the spring, and they are packed with nutrients and flavor. They have a slightly bitter taste that is balanced by the sweetness of other vegetables, and they make a great addition to soups, salads, and stir-fries. In this article, we will explore some of the best recipes for spring greens soup, so that you can enjoy the flavors of spring all season long.

Check out the recipes below so you can choose the best recipe for yourself!

UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS

Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus image

Make and share this Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus recipe from Food.com.

Provided by By The Lake

Categories Vietnamese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 tablespoons sesame oil
1 small red onion, thinly sliced
1 small bunch spring onion, sliced on diagonal into 3/4 inch pieces (scallions)
1 inch piece fresh ginger, peeled & thinly sliced
1 garlic clove, minced
5 ounces wild mushrooms, sliced into 1/2 inch pieces (use a variety that is in season such as oyster, crimini, shitake, etc.)
2 tablespoons mirin (sweet Asian cooking wine)
2 tablespoons soy sauce
1 bunch spring greens (8 -12 oz.) or 1 bunch Baby Spinach (8 -12 oz.)
1 cup vegetable broth
2 cups chicken broth
salt & pepper
fresh cilantro, chopped (optional)
14 ounces japanese udon noodles (cooked and drained)

Steps:

Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
Serve immediately.

SPRING-GREENS SOUP

Spring-Greens Soup image

Positively brimming with spring produce, this filling soup was made for shoulder-season weather when you still want something warming to eat. Between ingredients like fava beans, English peas, watercress, and cannellini beans-you'll practically be able to taste all of the nutrients coming from this plant-based recipe.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Yield Makes 8 cups

Number Of Ingredients 15

Ingredients

1 pound fava beans, shelled, or 1 cup frozen shelled lima beans
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced (1/2 cup)
2 cloves garlic, thinly sliced (1 tablespoon)
1 celery stalk, thinly sliced (3/4 cup), plus leaves for serving
2 thyme sprigs
Kosher salt and freshly ground pepper
4 cups low-sodium chicken or vegetable broth
4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into 1/2-inch wedges
1 1/2 cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed)
1 pound English peas, shelled (1 1/2 cups)
3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup)
3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into 1/2-inch-wide pieces (1 cup)
2 cups packed watercress or sorrel
Micro amaranth or other microgreens, for serving (optional)

Steps:

Bring a small pot of water to a boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).
In a medium saucepan, heat oil over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.
Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes. Add favas, English peas, and snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes.
Stir in watercress until wilted, about 10 seconds; season with salt and pepper. Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

Tips:

Use fresh, seasonal greens. This will give your soup the best flavor and nutritional value.
Don't be afraid to mix and match different types of greens. This will add complexity and interest to your soup.
Add other vegetables to your soup for extra flavor and nutrition. Some good options include carrots, celery, onions, and garlic.
Use a flavorful broth. This will make your soup more satisfying and delicious.
Season your soup to taste. Add salt, pepper, and other herbs and spices to taste.
Serve your soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Spring greens soup is a delicious, healthy, and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up any leftover greens you have in your fridge. So next time you're looking for a quick and easy meal, give this spring greens soup a try. You won't be disappointed!