This soup highlights some of spring’s best offerings, and it’s a great way to use some of those tasty garlic scapes.

Spring Greens Soup

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 35=45 minutes  |  Serves: 4


  • 2 Tablespoons olive oil
  • 2 leeks, diced white and light green parts only (about 1 1/2 cups worth)
  • 4 garlic scapes, minced (can sub with cloves if necessary)
  • healthy pinch of salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 medium sized head of cauliflower, cut into small florets
  • 4 1/2 cups water + additional to thin if necessary
  • 1/4 cup dill, minced + additional for topping
  • a handful of kale leaves, roughly chopped (about 1 cup)
  • salt and pepper to taste


  1. Heat the oil in a large dutch oven over medium heat. Add the leeks and cook until translucent, about 5 minutes. Add the garlic scapes, salt and crushed red pepper flakes. Continue to cook, stirring often to coat the vegetables in the salt and spice mixture. Add the cauliflower and water and bring to a boil. Reduce heat, add the dill and kale and simmer until the cauliflower is tender. About 10 minutes. Remove from the heat and in batches puree the soup in a high speed blender until completely smooth and creamy. (I don’t recommend an immersion blender for this soup because it won’t get nearly as creamy as with a high speed blender).
  2. Return the soup to the pot and keep on low heat. Taste test and season with additional salt and pepper and minced dill.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go
  • Have fun in the kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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