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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 oilleeksgarlicchicken or vegetable broth or stockSea salt and black pepperdried Italian seasoning blendcrushed red pepper flakes, optionalgolden potatoesfrozen peasroughly chopped greens (I used Swiss chard and arugula)parsley leaves
Paleo Coconut Sour Cream:
chilled coconut cream from a canfresh lemon juiceSea 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}
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. Prep Time: 10 minutesCook Time: 20 minutesCourse:Dinner, LunchCuisine:Paleo, Whole30Keyword:greens, potatoes, soup, whole30Servings: 6 servings
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Ingredients
2tablespoonsolive oil2leekswhite and light-green parts, chopped (about 1 1/2 cups)4clovesgarlicminced5cupschicken or vegetable broth or stockSea salt and black pepperto taste1/2teaspoondried Italian seasoning blend1/4-1/2teaspooncrushed red pepper flakesoptional1lbgolden potatoesquartered1 1/2cups
frozen peas
6cupsroughly chopped greensI used Swiss chard and arugula1/3cupparsley leaves
Paleo Coconut Sour Cream:*
1/2cupchilled coconut cream from a canliquid removed (I find that 365 brand is best to make sour cream)2teaspoonsfresh lemon juiceor to tasteSea saltto 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
Calories: 293kcalCarbohydrates: 33gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 312mgPotassium: 826mgFiber: 5gSugar: 7gVitamin A: 1518IUVitamin C: 48mgCalcium: 56mgIron: 3mg
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