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Spring Greens Soup

This spring greens soup is oh so good for you!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, lunch, Main Course
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: spring greens
Servings: 4 portions
Calories: 173.49kcal


  • 300 g frozen peas
  • 300 g spinach
  • 250 g broccoli including stalks
  • 200 g kale
  • 100 g leeks sliced
  • 1 l vegetable stock
  • 2 limes juice only
  • 2 cloves garlic crushed
  • 2 inches root ginger cut into matchsticks
  • 1 bunch parsley
  • 1 tsp coriander
  • 1 tsp turmeric
  • Salt to taste


  • In a small amount of oil, sauté the leeks along with the garlic, ginger and other spices.
  • Add in the frozen peas and broccoli and cook for 5 minutes or until the vegetables have begun to soften.
  • Add in the final leafy greens and cook with a splash of stock and the lime juice until they have wilted.
  • Transfer the contents of the pan to a blender along with the remaining stock and the parsley.
  • Blitz for 5 minutes on high or until smooth.
  • Place the soup back in the pan and cook on a low heat for 5-10 minutes until the soup is piping hot. Season with some salt before serving.


Calories: 173.49kcal | Carbohydrates: 34.7g | Protein: 11.34g | Fat: 1.63g | Saturated Fat: 0.23g | Sodium: 1117.19mg | Potassium: 1235.91mg | Fiber: 9.17g | Sugar: 9.51g | Vitamin A: 15159.12IU | Vitamin C: 199.31mg | Calcium: 247.05mg | Iron: 6.19mg