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5 from 2 votes

Spring Greens Soup with Baked Parsnip Fries

Creamy, warming, and vibrantly colored, this soup is loaded with fresh nutrients and fiber to restore and detox in early spring.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Lunch
Cuisine: Vegan
Servings: 3
Author: The Awesome Green


  • For the soup
  • 1 small broccoli head cut in florets
  • 1 onion finely diced
  • 2 bunches wild garlic
  • 2 bunches watercress
  • 1 cup fresh spinach leaves
  • 1 &1/2 cups low sodium vegetable stock
  • 1/2 cup coconut milk
  • 5-6 mint leaves
  • 1 tsp coconut oil
  • 1/2 lemon juice only
  • Freshly ground black pepper
  • Mixed seeds to garnish
  • For the baked fries
  • 2 medium parsnips peeled and cut in 1/4 inch stripes
  • 1 tsp coconut oil
  • 1 tbsp soy sauce
  • 1 tsp chia seeds


  • Heat the oven at 180°C/356°F.
  • Line a baking sheet with parchment paper and place the parsnip stripes onto it.
  • Add the coconut oil and soy sauce and toss to combine.
  • Bake for 10 minutes, toss and bake for 10 more minutes.
  • Sprinkle with chia seeds and set aside.
  • Heat the coconut oil in a medium soup pot, add the onions and fry for 2 minutes.
  • Add the vegetable stock and coconut milk and bring to simmer.
  • Add broccoli and spinach and simmer fro 5 minutes, over low heat.
  • Add the watercress and wild garlic, and remove from heat.
  • Transfer the soup into a blender, add lemon juice and mint leaves and process to obtain a smooth liquid.
  • Distribute evenly in airtight containers (for the to-go version) or bowls, garnish with mixed seeds and serve with bakes parsnip fries.