Winter cress and garlic mustard, separately or together, work wonders for simple leek and potato soup. Add a dose of nettles for even more springiness. Cool and tangy, the celery-green soup, flecked with deep green, tastes fresh and leafy.
I find that assertive greens offer the most complexity and vividness when some are cooked and some are pureed raw and stirred in later to brighten taste and color. The intensity of wild foods varies dramatically: Adjust balance by taste, not by the numbers.