Spring Greens Soup
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Fresh as Springtime, Nourishing as Ever
This vibrant soup brings deep nourishment to body and mind, inspired by the classic Green Protein Recipe. Iron-rich and easy to digest, this version features lauki squash and tender baby bok choy leaves for a refreshing twist. Light yet satisfying, it's gentle on the tummy and comes together in minutes—especially if you have paneer ready to go. Making fresh paneer? Just add 20 minutes to your prep time and savour the extra love in every spoonful!
Spring Greens Soup with paneer, spinach, bok choy leaves, lauki squash, parsley and thyme
Spring Greens Soup
Yields: 2-3 Servings
Prep Time: 5 minutes- add 20 minutes if you are making your own paneer
Cooking Time: 5 minutes
ingredients
¼ cup paneer, about 40 grams
1 tsp ghee or pure olive oil
½ tsp ground fennel
½ tsp ground coriander
⅛ tsp ground cumin
⅛ tsp turmeric
A few springs of fresh thyme, or ½ tsp dried
6 handfuls stemmed spring greens like spinach, Swiss chard, kale, about 100 grams
4 baby bok choy leaves only
1 handful parsley leaves
½ cup lauki squash, peeled and cut into cubes
1/2 cup water
Salt to taste
INSTRUCTIONS
In a big pot, or wok heat ghee or olive oil and spices and thyme on medium heat until aroma is released.
Add paneer and lauki squash combine all together.
Add water, greens, bok choy leaves and parsley and combine gently all together.
Cover with a lid and cook until the greens are a bright green colour.
Remove from heat, and transfer into a blender. Blend for a minute on medium high.
Add a spritz of fresh lime juice. Garnish with some crumbled paneer and parsley. Serve warm or room temperature.
