Spring Greens Soup with feta and Toasted Hazelnuts

Danielle Dumont

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Spring Greens Soup, as I pretty much threw in whatever I could find in the fridge – so play around, whiz it up & top it with cheese

Spring is the time for nature to awaken from the winter sleep and rejuvenate when bright greens start to appear. This is also the ideal season to enjoy a warm and relaxing cup of spring green soup. This delicious meal not only celebrates the freshness of the season but also provides many health benefits. In this article, we explore the wonders of spring green soup, from its nutritional value to its soothing properties.

Benefits of Green Spring for Health

Spring green vegetables such as spinach, Chardon, and Swiss chardonnay are full of essential nutrients that promote overall well-being. These leafy vegetables are rich in vitamins A, C, and K and minerals such as iron and calcium. Including spring greens in your diet can help strengthen your immune system, improve digestion, and support healthy bones.


Promote weight loss

For people who want to lose extra pounds or maintain a healthy weight, vegetable soup can be a great addition to their diet. The high water and fiber content in the soup helps you feel full longer, reduces unnecessary appetite, and reduces the likelihood of overeating. In addition, vegetable soup is usually low in calories, making it an ideal choice for those who want to control their weight.

Strengthening of immunity

A strong immune system is essential to fight disease and stay healthy. Vegetable soup, especially when prepared with seasonal vegetables, provides a powerful boost to your immune system. Green vegetables such as cabbage, spinach, and collar greens are filled with vitamins A, C, and K, as well as various antioxidants, which help strengthen your body’s defenses.

Fresh ingredients for a delicious soup

To make a really delicious spring vegetable soup, it is important to use fresh ingredients. Choose seasonal greens from the market or local farmers’ store. Choosing organic products can even improve the taste and ensure you eat a cleaner meal, free of pesticides. Remember, the freshness of the ingredients can improve the taste of the soup and provide a more satisfying eating experience.

Ingredients for Spring Greens Soup
50g frozen peas

1/2 courgette, diced
A few asparagus spears
A handful of spinach
1 leek, sliced
1 garlic clove, thinly sliced
Salt & black pepper
400ml veg stock

I also threw in a few leftover beans for a bit of bulk – you can skip this step or even add some potato for thickness

Feta cheese
Pumpkin & sunflower seeds

1. Heat olive oil in a pan over a medium heat. Add the chopped leek and fry for a few minutes until softened. Then, add the garlic and cook for about 2 minutes.
2. Add the courgettes, spinach, asparagus & peas to the pan with a pinch of salt & pepper and pour in the stock – add the beans/and or potatoes if using here – bring to a boil and cook until the veg has softened.
3. Remove from the heat then add to a blender or use a paper to blitz to a smooth consistency. Add more stock if necessary to your desired consistency.
Season to taste.
4. Dish up the soup, sprinkle over some feta cheese, the toasted nuts & seeds, and some cracked black pepper.

Simple, fresh, lovely.https://gcfas.com/

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