Mixed Spring Greens and Leek Soup

Lettuces of all varieties grow best in the cooler weather of the spring months, and leeks harvested in the springtime tend to be heartier and more flavorful than smaller summer leeks. This bright, fresh, herbaceous soup takes advantage of three lettuce varieties, packing in a hefty serving of green leafy vegetables in each bowl. With the addition of the white beans and milk, this soup is silky and creamy, with a bit of fresh tang from the lemon juice. 


2 leeks, white and light green parts only, thinly sliced (about 3 cups)

1 celery stalk, sliced

2 garlic cloves, smashed and roughly chopped

1 large head romaine lettuce

1 large head escarole

1 head butter lettuce

5 cups no-salt-added veggie broth

2 tablespoons lemon juice

1 (15-ounce) can white beans, drained and rinsed

1 cup plain, unsweetened nondairy milk

½ cup firmly packed, fresh flat-leaf parsley leaves

2 tablespoons chopped fresh dill

Fresh ground black pepper to taste

  1. Heat a large Dutch oven over medium heat. Add the leeks and celery and dry sauté until softened, about 4 to 5 minutes, adding splashes of broth as needed to keep the veggies from sticking. Add the garlic and sauté until fragrant, about 30 seconds.
  2. Stir in the romaine, escarole, butter lettuce, and broth. Increase the heat to medium-high, and bring to a boil, stirring occasionally. Cover, reduce the heat to low, and simmer until the lettuce leaves are wilted and stems are softened, 8 to 10 minutes. Stir in the lemon juice, white beans, nondairy milk, parsley, and dill. Remove from heat.
  3. Blend the soup using an immersion blender or a traditional blender (in batches), processing until smooth. Stir in the pepper.