Spring Green Soup

If you're like me you can eat soup year round. No matter the time of year, this soup will not disappoint. It's as fresh and bright as its colors are. This soup highlights the early Spring veggies that have sprung. Enjoy alongside a chunk of whole wheat bread.
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  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 4 stalks celery , chopped, leaves included
  • 8 cups vegetable broth
  • 3 red potatoes , cubed
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground thyme
  • 1 cup frozen peas or edamame
  • 1 can white beans , rinsed and drained
  • 5 cups spinach leaves
  • 2/3 cup fresh parsley
  • 2 Tbsp fresh tarragon leaves
  • juice of 1 lemon
  • black pepper , to taste
  • shaved parmigiana cheese


  • Heat oil over medium high heat in large soup pot. Saute' onion, garlic and celery until onion begins to turn translucent, 3-5 minutes. Add broth along with potatoes, coriander and thyme. Bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are fork-tender.
    Add peas and beans and cook 2 minutes longer.
    Remove from heat. Stir in spinach, fresh herbs and lemon juice. Top with ground pepper and shaved parmesan prior to serving
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