Spring Veg Soup Recipe for Fresh and Healthy Meals

As the chill of winter fades and the world bursts into color, there’s nothing quite like a warm, comforting bowl of spring vegetable soup to celebrate the season’s fresh bounty. This spring veg soup recipe captures the essence of spring with vibrant, tender vegetables like peas, asparagus, and fresh herbs, creating a light yet nourishing meal.

Whether you’re looking for a healthy lunch or a starter for dinner, this soup is easy to prepare and packed with flavors that remind you of garden freshness. Plus, it’s wonderfully versatile—perfect for vegetarians, vegans, and anyone seeking a wholesome dish that’s both satisfying and nourishing.

This recipe highlights the beauty of seasonal veggies and requires minimal prep, making it ideal for busy weeknights or leisurely weekend cooking. The delicate sweetness of spring vegetables combined with a fragrant herb broth will surely become a family favorite.

So, grab your freshest produce and get ready to make a soup that’s as joyful as the season itself!

Why You’ll Love This Recipe

This spring vegetable soup is a celebration of fresh, crisp flavors that embody the season’s best offerings. Here’s why this recipe stands out:

• Fresh and vibrant: Uses the best spring vegetables like asparagus, peas, and new potatoes.
• Simple and quick: Ready in under 40 minutes, perfect for busy days.
• Healthy and nourishing: Low in calories but rich in vitamins, fiber, and antioxidants.
• Flexible and customizable: Easy to swap veggies based on what’s in your fridge or garden.
• Vegetarian and vegan-friendly: Can be made without any animal products, and tastes amazing!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (preferably low sodium)
• 1 cup asparagus tips, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup diced new potatoes (small, waxy potatoes)
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 1/2 cup chopped fresh spinach or Swiss chard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Juice of 1/2 lemon (optional, for brightness)

Equipment

• Large soup pot or Dutch oven
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Blender or immersion blender (optional, for creamy soup)
• Ladle
• Soup bowls for serving

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
2. Add the garlic and cook for another minute until fragrant, stirring frequently to avoid burning.
3. Pour in the vegetable broth and bring it to a gentle boil.
4. Add the diced potatoes, carrot, and celery to the pot. Reduce the heat and let it simmer for about 10 minutes, or until the vegetables start to soften.
5. Add the asparagus tips and peas to the pot. Continue simmering for another 5-7 minutes until all vegetables are tender but still bright and fresh.
6. Stir in the chopped spinach (or Swiss chard), parsley, and thyme. Cook for 2 more minutes to wilt the greens and blend the flavors.
7. Optional: For a creamy texture, use an immersion blender to partially or fully puree the soup. Alternatively, transfer half the soup to a blender, blend until smooth, and then stir back in.
8. Season with salt, pepper, and lemon juice to taste. Adjust as needed to balance the flavors.
9. Remove from heat and let the soup sit for a few minutes before serving to allow the flavors to meld.

Tips & Variations

“Using fresh, seasonal vegetables is key to making this soup truly shine. Don’t hesitate to swap in whatever spring produce you love or have on hand!”

• Add herbs: Dill, basil, or tarragon can add delightful twists to the flavor profile.
• Protein boost: Stir in cooked chickpeas or white beans for extra protein.
• Grain option: Add cooked quinoa, barley, or rice to make the soup more filling.
• Make it spicy: A pinch of red pepper flakes or a dash of smoked paprika adds warmth.
• Garnish ideas: Top with toasted pumpkin seeds, a swirl of vegan cream, or fresh microgreens for extra texture and appeal.

Nutrition Facts

Serving Suggestions

This spring veg soup pairs beautifully with a variety of sides and additions to complete your meal:

• Crusty bread: A warm slice of sourdough or a soft vegan bread like our Vegan Bread Machine Recipe for Soft, Delicious Loaves is perfect for dipping.
• Light salad: Serve alongside a refreshing green salad with lemon vinaigrette for a bright contrast.
• Grain bowls: Ladle the soup over cooked grains like quinoa or brown rice for a hearty bowl.
• Protein add-ons: Top with crispy tofu, tempeh, or a dollop of plant-based yogurt to boost protein content.

Conclusion

This spring veg soup is an ideal way to embrace the season’s fresh flavors in a wholesome, comforting dish. With its bright colors, delicious aromas, and healthful ingredients, it’s a recipe that brings both joy and nourishment to your table.

Its simplicity means it’s approachable for cooks of all skill levels, while its customizable nature lets you tailor it exactly to your preferences. Whether you’re serving it as a light lunch or a starter for a larger meal, this soup truly captures the spirit of spring in every spoonful.

For more delicious and healthy vegetable-inspired recipes, check out our Low Calorie Vegetable Soup Recipe for Healthy Eating, or indulge your sweet tooth with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

And if you’re looking to elevate your meals with creamy sauces, don’t miss our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy cooking and enjoy the tastes of spring!

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