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15 Minute Lemony Greens Soup (vegan + glutenfree)

VGFP
easy lemon greens soup
It’s a fresh new year! I hope this finds all of you happy and well!
Today’s post is ridiculously easy. I happen to be a big fan of ridiculously easy. I’ve been infatuated with the Green Smoothie Revolution book I bought last fall. I’ve been stuffing spinach into my smoothies since I was in graduate school; slurping my vegetables just works for me and typically gets me off to a good start, even when I awake bleary, groggy, cranky, or all of the above.
I always regarded my blueberry-spinach smoothies a tad odd (until I learned, years later thanks to the world of blogging, that I was not alone), but my little concoction is milk-toast compared to some of the concoctions in G-S-R.
But the ones I’ve tried have been really good, and I’ve been adding fruits and vegetables that I hadn;t before considered as smoothie-worthy. Like Romaine lettuce, parsley, celery, and cilantro, all of which are refreshing and delicious in the right combination with different fruits. I should, as caveat, mention that I use the book for recipe ideas mostly; I took the introduction with a grain of salt (I’m not willing to stop cooking all my food. Doing so would make me a professional not-cook). Further, some of the recipes are truly nutty (e.g., (1) “Colon Surprise Pudding.” I, for one, do not like surprises where my colon is concerned; and (2) Probiotic Guacamole Spread (made with–I do not kid–sauerkraut). But the great majority of recipes are inspiring and delectable.
This morning, however, I simply wasn’t game for a smoothie. I could have used it; I was decidedly cranky. But it was chilly and I was shivery from the shower–sipping my breakfast through a straw did not appeal.
So I cooked my smoothie for lunch. It’s loaded with healthy goodness for energy, vitality and health. It is also delicious.
This is a very flexible recipe, made with simple, affordable, antixidant-loaded ingredients : peas, spinach, parsley and lemon. I am particularly fon of the peas: they add subtle  sweetness and a velvety texture to the soup.
And forgive me for going all Martha Stewart on you, but, for heaven’s sake, don’t use bottled lemon juice. I’m all for using a smidge of bottled lemon juice in a pinch for a wide range of recipes, but it  just won’t taste right here. If you don’t have a spare lemon or two, add a bit of apple cider vinegar (start by the teaspoon-ful) instead for the acid. I offer no promises for what this soup will do for your colon (I’m not that kind of doctor :), but I am confident it works wonders. I can assure that it will please your palate and promote peace of mind. Slurp away!
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Lemony Mixed “Greens” Soup (Spinach, Green Onions, Parsley & Peas)


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 to 6 servings 1x

Ingredients

Scale
  • Lemony Mixed “Greens” Soup (Spinach, Green Onions, Parsley & Peas)
  • 1 cup chopped green onions (about 1 bunch)
  • 2 tbsp olive oil
  • 6 packed cups pre-washed baby spinach leaves
  • 5 cups vegetable or chicken broth (plus, if desired, additional to thin soup)
  • 1 16-oz bag frozen green peas
  • 4 peeled garlic cloves (no need to chop)
  • 1/4 cup fresh dill or 1 tablespoon dried dill
  • 1 tbsp finely grated lemon zest
  • 1 cup (packed) flat-leaf parsley leaves (just lop off top of 1 bunch parsley)
  • 2 tbsp fresh lemon juice

Instructions

  1. In a large saucepan set over medium heat, cook the green onions in the olive oil stirring, until softened, about 4-5 minutes. Stir in spinach, broth, peas, garlic, dill, and lemon zest. Simmer soup 10 minutes. Remove from heat and stir in the parsley.
  2. In a blender, purée soup in batches until smooth, adding additional broth to thin to desired consistency. Return to saucepan and whisk in lemon juice Generously season with salt and pepper to taste.
  • Category: Soup, Lunch, Dinner
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The Duo Dishes

Tuesday 22nd of February 2011

Saving this! This is the first time seeing a blended spinach-based soup, especially with such bright color. Looks good.

Camilla

Friday 28th of January 2011

Hi Laina: You bet, basil in place of parsley would be wonderful. I would do an equal amount as the parsley to replace it.

Jeanette & April: Thanks for posting--hope you have a chance to try it!

Sharon: I am thrilled that it was such a success with the whole family! I certainly know that feeling of it suddenly being dinnertime and wondering "what now"? Thank you so much for sharing. I think the added Parmesan sounds rather smashing--I may have to make another batch and try it!

Sharon

Friday 28th of January 2011

Thank you so much for this great idea. My 4 year old brought a heap of mixed greens (including herbs, salad greens, cooking greens) in from the garden today and I wanted to use them somehow but was low on time and ideas. Then my husband came home with a migraine and I didn't have the wherewithal to focus on dinner. I sauteed a shallot, added the greens to the oil, added water and peas, cooked for 10 minutes,mixed with an immersion blender, added yogurt, lemon, salt and pepper. Lo and Behold my kids actually ate it and had seconds plus. They actually wanted parmesan cheese on (which seems strange to my adule palette with lemon). But hey - healthy quick meal and happy kids and no wasted vegetables. This is one relieved mama!

April

Thursday 20th of January 2011

Looks good. We are green smoothie drinkers here, and I think my hubs will enjoy this. Thanks!

jeanette

Thursday 6th of January 2011

What a bright beautifully green and healthy soup for lunch!

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