This vibrant, nutritious green soup is a celebration of spring vegetables!
I’m so excited to be partnering with siggi’s dairy for this post! As always, all opinions expressed are my own.
The chef in me always gets excited at this time of year. With the first day of spring right around the corner, all of a sudden the winter squash and root vegetables at the grocery store are making way for the abundance of green, spring produce. I get really inspired seeing the piles of fresh artichokes, spring peas, asparagus, ramps, and even the aptly named fiddlehead ferns!
On a recent trip to the market, I snatched up a bunch of beautiful, fresh produce including asparagus, spring peas, baby spinach, Meyer lemons, and fresh mint. When I got home, I decided to make a Green Spring Vegetable Soup to celebrate this bounty of lovely spring vegetables. Plus, with St. Patrick’s Day coming up, my mind has been on green foods! Just because the winter days will now be giving way to the longer, warmer days of spring, it doesn’t mean that you have to put away your soup pot. Spring soups are perfect for a light, refreshing meal and they make the most of the season’s produce. Plus, I’ve been inspired lately by all of the beautiful, artistic pictures of smoothie bowls that have been popping up on Instagram. I thought it would be fun to do something similar but with a bowl of soup and an assortment of savory toppings.
To thicken my Green Spring Vegetable Soup and add a healthy boost of protein, I blended in a can of cannellini beans and some siggi’s Coconut 2% Skyr. I’m so excited to be partnering with siggi’s, a wonderful company that makes skyr, which is traditional Icelandic yogurt. The skyr is thick, smooth and incredibly creamy with a slightly tangy flavor. You can use it in recipes as a healthy substitute for heavier ingredients like butter or cream. The coconut skyr that I added to my soup gave it a lovely, smooth texture without having to add any heavy cream. It also added a hint of coconut flavor that nicely complemented the vegetables. I love that siggi’s has a lower sugar content than other yogurts and is also high in protein and uses simple ingredients. Every cup of siggi’s yogurt contains more protein than sugar- even the flavored varieties. The high protein content in this soup will help keep you feeling full, making it a satisfying meal paired with just some crusty bread or a salad.
This nutritious green soup celebrates spring veggies and features @siggisdairy coconut skyr. #dailysiggis #partnerClick To Tweet
To garnish my Green Spring Vegetable Soup, I added a variety of ingredients with different flavors, colors and textures to make it look beautiful and taste great. Have fun when decorating your bowl! The toppings make each bite interesting and unique. To top my bowl of soup, I added a swirl of coconut siggi’s and then sprinkled on some toasted pine nuts, fresh mint, lemon zest and shredded, unsweetened coconut. I also found some lovely microgreens and edible flowers at my local market, which completed the dish perfectly. The final result was almost too pretty to eat… almost!
- 1 ½ tablespoons coconut oil
- 2 medium shallots, chopped
- 3 cloves garlic, chopped
- 1 pound asparagus (tough ends trimmed), chopped into 1-inch pieces
- 1 tablespoon fresh mint
- Kosher salt and black pepper
- 10 ounces fresh spring peas (can substitute frozen peas)
- 1 can (15.5 ounces) reduced sodium cannellini beans, drained
- 3 cups reduced sodium vegetable broth
- 3 cups baby spinach
- 2 tablespoons fresh lemon juice
- ¼ cup siggi's Coconut 2% Skyr
- Optional garnishes: siggi’s Coconut 2% Skyr, pine nuts, fresh mint, asparagus tips, microgreens, edible flowers, and coconut shavings
- Heat the coconut oil in a large stockpot over medium heat and add the shallots and garlic. Cook a minute or two until fragrant and then add the asparagus, mint, ½ teaspoon salt and ¼ teaspoon pepper. Cook the asparagus 4-5 minutes, stirring occasionally. If using fresh peas, add the peas, beans and broth and bring to a boil. If using frozen peas, add them later when you add the spinach.
- Lower the heat to a simmer and cover the pot. Cook, covered, 5-6 minutes, until vegetables are softened. Uncover and stir in the spinach and lemon juice. Cook another minute or two, uncovered, until spinach is wilted.
- Puree the soup with an immersion blender or transfer the mixture to a blender and blend until smooth. Add the siggi's Coconut 2% Skyr and continue to blend until smooth. Taste and adjust salt and pepper as needed.
- Pour the soup into 4 bowls and garnish with desired toppings.
CLICK BELOW TO PIN!