Spring green soup

This vibrant, nourishing soup captures the freshness of spring. Light enough for warm days, comforting enough for cooler ones, and full of greens that support natural seasonal energy. This is a wonderful spring soup because it’s hydrating, mineral‑rich and naturally cleansing. Zucchini and spinach offer lightness, peas add sweetness, and herbs bring brightness. Lemon lifts the whole bowl and supports digestion so it’s perfect for the season’s shift toward freshness. This recipe serves four people.

Ingredients
Method

Ingredients

1 tablespoon olive oil
1 leek, sliced (or 1 small onion, diced)
2 garlic cloves, minced
2 zucchinis, chopped
2 cups baby spinach
1 cup peas (fresh or frozen)
1 small potato, peeled and diced (for creaminess)
4 cups vegetable stock
½ cup fresh herbs (basil, parsley or mint)
Juice of ½ lemon
Sea salt and black pepper
Optional toppings: yoghurt swirl, hemp seeds, extra herbs, lemon zest

Method

Warm olive oil in a pot over medium heat. Add leek and garlic; sauté until soft and fragrant.
Add zucchini, potato and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Add peas and spinach. Cook for another 3–4 minutes, just until greens wilt.
Remove from heat. Add fresh herbs and lemon juice.
Blend until smooth (or leave slightly textured if preferred)
Season to taste and finish with a swirl of yoghurt, a drizzle of herb oil and a sprinkle of fresh herbs or seeds to add colour, creaminess and gentle spring texture.