Dishing Up the Dirt

Spring Greens Soup

Simplicity at its best. This soup highlights some of the first of the spring greens and herbs popping up at the farm.  It’s extremely creamy thanks to a head of cauliflower and bursting with fresh flavors thanks to some fragrant dill and a few large overwintered leeks. This is a lovely spring meal when paired with some crusty bread, a glass of your favorite white wine and a good dinner date. We’re still enjoying soups around the farm because even though the days are quite warm the evenings are chilly and warrant heavy sweaters and boots while we finish our evening chores. Coming in from the field to a pot of this warm and nourishing soup is absolutely perfect. I hope you all enjoy this simple meal as much as we do.

Cheers from Tumbleweed Farm.

Spring Greens Soup

Prep Time: 15 minutes    Cook Time: 35-45 minutes    Serves: 4

  • 2 Tablespoons olive oil
  • 2 leeks, diced white and light green parts only (about 1 1/2 cups worth)
  • 4 garlic scapes, minced (can sub with cloves if necessary)
  • healthy pinch of salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium sized head of cauliflower, cut into small florets
  • 4 1/2 cups water + additional to thin if necessary
  • 1/4 cup dill, minced + additional for topping
  • a handful of kale or spinach leaves, roughly chopped (about 1 cup)
  • salt and pepper to taste

Preparation

  1. Heat the oil in a large dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the garlic scapes, salt and crushed red pepper flakes. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture. Add the cauliflower and water and bring to a boil. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes. Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (I don't recommend an immersion blender for this soup because it won't get nearly as creamy as with a high speed blender).
  2. Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen


Leave a Reply to Rach's Recipes Cancel reply

5 thoughts on “Spring Greens Soup

  1. Jeanette says:

    Ready for this one – LOVE that green – and the recipe is “simple” – thanks so much

  2. Jean Husson says:

    Oh Andrea — another yummy guilt free soup. Thank you. The ingredients that I don’t already have are on my shopping list. I love to have something like this in the fridge for the late night munchies.

  3. Kimberly says:

    Made it last night and absolutely love it! Had it today for lunch too. This one is definitely going to be on the menu weekly! Thanks again.

  4. This was an excellent dish with bread! I had to have it for both lunch AND dinner yesterday. I love going overboard on pepper and cheese in certain soups and that certainly went well with this. Thanks for sharing.

  5. Elise Parker says:

    Loved this soup! Even my vegetable wary husband liked it! Great recipe that is definitely going into the regular rotation.

Sign up

Fresh recipies delivered to your inbox!