This Backyard Soup is perfect for a Spring meal. Spinach is its main ingredient, which is easy to find fresh and abundant in springtime. It is chock full of vitamins, minerals, fiber, and a rich, creamy taste. Enjoying this soup will make you feel healthy.


6 tablespoons extra-virgin olive oil, divided, plus more for garnish.

6 cups leafy greens, such as baby spinach and watercress

1 1/2 cups violet greens (about 1 ounce) – add equivalent spinach if no violet greens

2 cups vegetable broth

1/4 tsp kosher salt

1/2 cup vegan heavy cream

3 tablespoons finely chopped chives.

edible flowers for garnish


Heat 2 tablespoons of oil in a saucepan over medium heat. Add leafy greens and violet greens; cook and stir until wilted, about 2 minutes. Add broth and salt. Bring to a simmer over medium-high heat. Remove from heat.

Blend the mixture in a high-powered blender or with an immersion blender until smooth, about 30 seconds. Add vegan cream and chives. Blend until smooth, about 5 seconds more. Drizzle in the remaining 4 tablespoons of oil with the blender motor running low. Serve hot, drizzled with additional olive oil, and garnished with edible flowers.


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