Make soup with spring vegetables

When I just can’t with another salad, a blended spring vegetable bisque/soup is a great way to get in greens. Some notes from how I make mine:

• I prefer watercress over arugula, it is milder and less gritty.

• I usually add a small peeled potato for body, but will try John’s version with avocado next time (it looks amazing).

• I like to throw in green onions, a leek, or chives.

• Broccoli or broccolini works, too.

John Kanell from Preppy Kitchen shares his take on this kind of soup in this video. Skip to 2:15 if you don’t care about the parmesan crisps.

One heads-up—these bisque-style soups don’t freeze well. The texture gets gritty after defrosting. It’s better to make a small batch and eat it fresh.