Spring Ramp, Radish & Spinach Soup

An unequivocally healthy spring dish featuring the roots, stems and leaves of seasonal produce that meld into a smooth and fragrant soup.
Course Soups & Stews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 39kcal
Author Aimee


  • 6-8 young ramps or green onions, washed
  • 1 small bundle fresh radishes washed
  • 1 small bundle asparagus
  • 1 teaspoon extra virgin olive oil
  • 1 slice fresh ginger root
  • 3 cups vegetable stock
  • 4 cups fresh spinach
  • 2 teaspoons rice vinegar
  • 1 teaspoon sea salt
  • fresh mint to garnish


  • Divide ramps between greens and stem. Reserve the greens; chop the stems. Trim the ends off the radishes and slice in half.
  • Snap off the woody ends of the asparagus. Peel the bottom two thirds of each spear, then chop in pieces.
  • In a medium pot, heat the olive oil over high heat. Add the ramp stems and the radishes. Cook for 2-3 minutes, stirring occasionally.
  • Pour in the vegetable stock; add the ginger root and bring the soup to a simmer. Reduce heat to medium low and simmer the soup for 10 minutes.
  • Add the ramp greens and the spinach to the pot. Stir and cook for another 2 minutes.
  • Transfer the soup to a high-powered blender and liquify. Blend it long enough so there are no fibres remaining.
  • Pour in the rice vinegar and salt. Blend again and taste the soup. Sprinkle in additional salt to taste if desired. Pour soup back into the pot and keep on low until ready to serve.
  • Ladle into bowls and garnish with fresh mint.


This soup is best enjoyed the day it is made. The flavours hold up well on the second day, but the colour is less vibrant.


Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Sodium: 1310mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3570IU | Vitamin C: 11.1mg | Calcium: 43mg | Iron: 1.3mg