Spring Greens Soup


With St.Patrick’s Day this week we thought we would share this brilliant bright green immune-boosting creation to give you that spring in your step to match the changing season.

This recipe combines lots of vitamin and nutrient rich leafy greens as well as a good dose of anti-inflammatory goodness from turmeric, purifying garlic, and some all round warming ginger.

  • Difficulty: Easy
  • Time: 30 mins
  • Servings: 2
  • Calories: 130
  • Dairy Free
  • Gluten Free
  • No added sugar
  • Vegan
  • Vegetarian


For the soup

  • 1 small onion diced
  • 2 to 3 cloves of garlic
  • small piece of ginger grated
  • 1/2 teaspoon of ground turmeric
  • 100g of spring greens cabbage
  • 100g of spinach
  • 1 courgette chopped
  • 100g of broccoli chopped
  • handful of frozen peas
  • fresh coriander
  • low salt stock cube
  • salt and pepper to taste
  • 1 lime


Step 1:

Add a little oil to a pan (coconut oil works really well here) and when heated add the diced onion, chopped garlic, grated ginger, and turmeric. Stir to combine everything and cook till onion is translucent.

Step 2:

Next add the spring greens, spinach, courgette and broccoli. Combine all the ingredients and place a lid on the pan to cook through the veggies for 5 minutes.

Step 3:

Next add the stock cube plus about 500ml of water. Stir and replace the lid leaving to cook till the courgette and broccoli are tender.

Step 4:

Next remove from the heat and using a stick blender blend everything to get a beautiful smooth green soup.

Step 5:

Return to the heat and add the frozen peas as well as some chopped fresh coriander. Continue to simmer till peas are cooked through. Remove from heat and squeeze over half the juice of 1 lime and season to taste.

Step 6:

Serve with a dollop of low fat crème fraîche and for an extra Irish twist why not add warmed potato farls.

Fancy these?