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Green Spring Vegetable Soup | @foodiephysician

Green Spring Vegetable Soup

The Foodie Physician
This vibrant, nutritious green soup is a celebration of spring vegetables!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine American
Servings 4
Calories 257 kcal


  • 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.


Calories: 257kcal | Carbohydrates: 38.9g | Protein: 9.3g | Fat: 5.8g | Saturated Fat: 5.2g | Sodium: 535mg | Fiber: 12.5g | Sugar: 9.3g
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