Spring Green Reset Soup

Made simply of pureed green veggies, broth, and a little coconut milk, this springy green soup is delicious and so healthy.

What do we do when the calendar says, “Spring break!” but the weather says, “Nope?” Make Spring Green Reset Soup, of course.

This green soup is my newest addiction: I don’t want a day when it’s not ready to go in my fridge. Made simply of pureed green veggies, broth, and a little coconut milk, I am heating Spring Green Reset Soup in the morning and pouring it into my Yeti for a super healthy on-the-go lunch, and I am serving a little cup of it for afternoon down-time. I will even admit to making breakfast out of this green soup. 

Besides being crazy delicious, Spring Green Reset Soup is crazy good for you. Asparagus is full of antioxidants and vitamins, plus it’s a natural diuretic (because it’s still spring break out there). Sauteed and blended together with broccoli (also vitamin- and mineral-packed), a little celery (another diuretic), and some onion, and punched up with fresh tarragon, it makes a perfect spring soup.

One note: I like to sauté and season each of the vegetables on their own. That way they each get the right cook time, and when they come together in the blender, you’ll have a well-seasoned result. Because of that, the recipe looks way longer than it actually is.

Spring Green Reset Soup

Olive oil
1 yellow onion, thinly sliced
Salt and pepper
1 pound asparagus, tough ends removed, cut into 1-inch pieces
1 crown broccoli, roughly chopped
2 stalks celery with leaves attached, roughly chopped
1 ½ cups unsalted chicken broth
½ cup coconut milk
1 teaspoon fresh tarragon leaves, chopped, plus more for garnish

In a large skillet, heat about a teaspoon of olive oil over medium-low. Add the onion and season with salt and pepper. Let the onion cook, untouched, until it just begins to soften but not brown. Stir, and continue cooking until the onion is translucent and wilted, about 15 minutes. Remove to a bowl and set aside.

Add another teaspoon or so of olive oil to the same skillet and increase the heat to medium. Add the asparagus and season with salt and pepper. Sauté for about 6 to 8 minutes, until the asparagus is crisp-tender. Remove and add the asparagus to the bowl with the onion, and set aside.

Add a little more olive oil to the skillet, then add the broccoli. Season with salt and pepper. Cover, and let the broccoli cook untouched until it begins to brown. Stir, and continue cooking, covered, until the broccoli is crisp-tender, about 8 minutes total. Remove and add the broccoli to the bowl with the other veggies.

Add a little more olive oil to the skillet, then add the celery. Season with salt and pepper, and sauté for about 5 minutes, until the celery begins to soften.

Transfer all the cooked vegetables to a Vitamix or other blender. Add the chicken broth, coconut milk, and tarragon, and puree. Taste for salt and pepper. Serve warm garnished with minced tarragon leaves.