Green Spring Vegetable Soup

5 from 4 votes

This vibrant, nutritious green soup is a celebration of spring vegetables!

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings:

Calories: 257kcal

1 ½ tablespoons coconut oil
2 medium shallots, chopped
3 cloves garlic, chopped
1 pound asparagus, tough ends trimmed and 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.