This chunky spring greens soup is full of flavor, good fats and healthy carbs. Golden potatoes, peas, spring veggies and an easy homemade dairy free sour cream make it hearty, healthy and so delicious.
Someone requested a Spring Greens Soup and I immediately knew I had to make one!
But, I didn’t want a pureed soup – I like to chew my soup and wanted something hearty and chunky.
I decided to throw in some potatoes like I did in my sausage kale and potato soup, because I love the combo of greens with potatoes.
No protein is included in this soup so the greens shine, and also to keep it a little bit lighter.
Some shredded rotisserie chicken would be a good addition for protein, or even some precooked and sliced chicken sausage.
A paleo friendly homemade sour cream tops it off and complements the flavors so well.
Let’s get into all the delicious details!
What You Need to Make This Spring Greens Soup
Here’s everything you’ll need to make the soup. Feel free to sub or swap out the greens of your choice of course!
- olive oil
- leeks
- garlic
- chicken or vegetable broth or stock
- Sea salt and black pepper
- dried Italian seasoning blend
- crushed red pepper flakes, optional
- golden potatoes
- frozen peas
- roughly chopped greens (I used Swiss chard and arugula)
- parsley leaves
Paleo Coconut Sour Cream:
- chilled coconut cream from a can
- fresh lemon juice
- Sea salt
How to Make This Spring Greens Soup
Heat a dutch oven over medium heat and add the oil. Cook leeks in hot oil for 2-3 minutes, then add the garlic and cook another minute.
Add broth, sea salt and black pepper and Italian seasoning, then add the potatoes and return to boiling.
Reduce heat and simmer, covered, for 8 minutes or until potatoes are fork tender.
While the potatoes cook, mix together the coconut sour cream. I recommend using an immersion blender if you have one. Otherwise, a small whisk will work.
Beat or blend the cold coconut cream with the lemon, add a generous pinch of sea salt, taste and add more if desired. Blend or whisk until creamy and set aside for serving.
Once potatoes are soft, uncover and add the peas, greens and parsley and cook just until wilted, then remove from heat.
Add any additional seasoning – salt, pepper, or red pepper, then serve immediately with a generous dollop of the coconut sour cream.
Coconut Cream Sour Cream
I find that I can make the best coconut cream sour cream using the 365 canned coconut cream at Whole Foods (or Amazon).
Make sure the coconut cream is chilled and blend it with lemon juice and sea salt to taste.
If you can’t stand coconut flavor you can easily omit the sour cream, or use a dairy free store bought sour cream like Kite Hill.
Are you ready for Spring?! With or without this soup that’s an obvious YES, but the soup makes it even better!
Grab your greens and your favorite stock pot because it’s time to cook – let’s go!
Simple Spring Greens Soup {Paleo, Whole30, Vegan}
Simple Spring Greens Soup {Paleo, Whole30, Vegan}
Ingredients
- 2 tablespoons olive oil
- 2 leeks white and light-green parts, chopped (about 1 1/2 cups)
- 4 cloves garlic minced
- 5 cups chicken or vegetable broth or stock
- Sea salt and black pepper to taste
- 1/2 teaspoon dried Italian seasoning blend
- 1/4-1/2 teaspoon crushed red pepper flakes optional
- 1 lb golden potatoes quartered
-
1 1/2
cups
frozen peas
- 6 cups roughly chopped greens I used Swiss chard and arugula
- 1/3 cup parsley leaves
Paleo Coconut Sour Cream:*
- 1/2 cup chilled coconut cream from a can liquid removed (I find that 365 brand is best to make sour cream)
- 2 teaspoons fresh lemon juice or to taste
- Sea salt to taste
Instructions
-
Heat a dutch oven over medium heat and add the oil. Cook leeks in hot oil for 2-3 minutes, then add the garlic and cook another minute. Add broth, sea salt and black pepper and Italian seasoning, then add the potatoes and return to boiling. Reduce heat and simmer, covered, for 8 minutes or until potatoes are fork tender.
-
While the potatoes cook, mix together the coconut sour cream. I recommend using an immersion blender if you have one. Otherwise, a small whisk will work. Beat or blend the cold coconut cream with the lemon, add a generous pinch of sea salt, taste and add more if desired. Blend or whisk until creamy and set aside for serving.
-
Once potatoes are soft, uncover and add the peas, greens and parsley and cook just until wilted, then remove from heat. Add any additional seasoning - salt, pepper, or red pepper, then serve immediately with a generous dollop of the coconut sour cream. Enjoy!
Recipe Notes
*If you prefer, you can use an alternative dairy free sour cream to serve with the soup
Nutrition
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Delicious soup! Super easy to make, and packed with veggies. I did not make the coconut cream sour cream, but lactose free sour cream was a nice addition to the soup.
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This was so delicious. I did make some tweaks. I didn’t have the peas, so made it without it. I also used both chicken broth and chicken bone broth
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Golden potatoes, peas, spring veggies and an easy homemade dairy free sour cream make it hearty, healthy and so delicious.
Gardening is the best hobby it will not give you happiness but is also helpful in healing your psychological diseases.
Hi – can this soup be refrigerated overnight? And if so, how many days would a vegetable broth base stay ‘good’? I’d like to make ahead for a brunch.
Yeah it works well overnight. I usually think soups are better the next day actually once the flavors all soak in. Just don’t mix the coconut cream and the soup before hand. Store them separately.
This was really good. I made a few adjustments!
Added some flour after the garlic cooked and before the broth to thicken the sauce. I also added chickpeas and lowered the amount of peas to 1 cup.