Welcome the warmth of spring with a comforting bowl of Spring Vegetable Soup. This vibrant recipe celebrates the season’s bounty, allowing you to use fresh, tender vegetables that burst with flavor. I’ve made this soup on multiple occasions, discovering the magic that comes with each ingredient and the way they meld beautifully together. Here’s a recipe that truly stands out, and for another delightful dish, try my Vibrant Fruit Medley Salad.
About Spring Vegetable Soup
Spring Vegetable Soup is an adaptable dish perfect for utilizing seasonal vegetables. After testing this soup several times, I found that it not only adds a splash of color to your table but also provides a wholesome and delicious way to enjoy spring produce. It’s budget-friendly and quick to prepare, making it ideal for weeknight meals or family gatherings.
- Quick prep time makes it a perfect weeknight dinner choice.
- Versatile and adaptable, allowing you to use your favorite veggies.
- A family favorite full of comforting, fresh flavors.
- Rich in vitamins, this soup highlights the importance of consuming seasonal produce.
Key Ingredients & Their Roles
- Leeks: Add a gentle onion-like flavor; you can substitute with shallots if needed.
- Carrots: Offer natural sweetness and vibrant color to the soup.
- Potatoes: Provide heartiness; feel free to swap with sweet potatoes for a twist.
- Fresh Herbs: Thyme and parsley bring brightness; always use fresh for the best flavor.
How to Make Spring Vegetable Soup
- Begin by heating the olive oil in a large stockpot over medium heat. Add diced leeks, carrots, and celery, then sauté until they soften, about 5 minutes; let the aromatic dance fill your kitchen.
- Stir in the minced garlic, salt, and pepper, cooking for just another minute until fragrant. Pour in the broth and tomatoes, raising the heat to medium-high to bring it to a simmer.
- Add the quartered potatoes, reducing the heat back to medium. Allow the soup to simmer until the potatoes are starting to soften, around 8 minutes.
- Meanwhile, prepare the pesto. In a food processor, blend basil, parsley, garlic, olive oil, lemon juice, and salt until smooth. Stir in grated Parmesan at the end.
- Incorporate the peas, asparagus, and Napa cabbage into the soup, adding thyme and simmering until the vegetables are crisp-tender, about 4 minutes. Taste and adjust seasoning to your liking.
- Serve it hot, garnishing each bowl with a swirl of homemade pesto for an enticing finish.
Pro Tips & Troubleshooting
- When prepping ingredients, consider chopping your veggies the night before to ease cooking day stresses.
- A common mistake is overcooking the asparagus; aim for that tender-crisp texture for best results.
- Feel free to swap seasonal vegetables based on what you have available to avoid waste.
- This recipe is easily scalable; double it for meal prep or halve it for smaller gatherings.
Storage & Make-Ahead Guide
This Spring Vegetable Soup can be stored in the fridge for up to 4 days in an airtight container. It also freezes well for about 3 months. When reheating, a gentle stovetop warm-up works best to preserve texture—about 10-15 minutes until heated through. When I stored it for later, I found that the flavors deepened beautifully, making it even more delicious.
Serving Suggestions
Serve this comforting soup with crusty bread for dipping and a side green salad for balance. You might also enjoy my Buttered Rum Fudge for a sweet ending!
Frequently Asked Questions
- How can I make this soup vegetarian? Simply use vegetable broth instead of chicken broth for a satisfying vegetarian option.
- Can I add more vegetables? Absolutely! Feel free to mix in what you have on hand, like bell peppers or zucchini.
- What if I don’t have fresh herbs? Dried herbs can be used, but fresh delivers superior flavor; use about a third of the amount if substituting.
- How do I store leftovers? Keep in a sealed container in the fridge for up to 4 days or freeze for 3 months.
- Can I puree this soup? Yes! For a creamy texture, blend part or all of the soup after cooking.
Final Thoughts
I love enjoying my Spring Vegetable Soup with a drizzle of extra virgin olive oil, letting the flavors shine even brighter. It’s a comforting reminder of springtime, and I encourage you to share your own twists on this recipe. Let’s celebrate the flavors and freshness of the season together!
More Recipes You’ll Love
- Vibrant Fruit Medley Salad – a refreshing dish to brighten your table
- Easy Sautéed Mushrooms with Spinach – complements the earthiness of spring vegetables
- Roasted Parmesan Green Beans – a delicious side dish to enhance vibrant flavors
Spring Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 3 leeks cleaned, trimmed; white and light green parts diced
- 4 medium carrots peeled and diced
- 3 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 6 cups less-sodium vegetable or chicken broth use vegetable broth for a vegetarian soup
- 1 28-ounce can pureed tomatoes
- 1 pound very small red new potatoes quartered or cut into eighths, or regular new potatoes; cut into 1-inch dice
- 2 cups frozen peas
- 1 1/2 cups trimmed and sliced asparagus
- 2 cups chopped Napa cabbage
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 2 cloves garlic chopped
- 1/3 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 3 tablespoons grated Parmesan cheese
Instructions
- Heat the oil in a stockpot over medium heat. Add the leeks, carrots, and celery and sauté for 5 minutes. Add the garlic, salt, pepper, and sauté for another minute, then add the broth and tomatoes, raise the heat to medium-high, and bring to a simmer. Add the potatoes and lower to heat to medium, keeping the broth at a simmer, and cook the potatoes until they start to soften, about 8 minutes.
- Meanwhile, make the pesto if using. Place the basil, parsley, garlic, olive oil, lemon juice, and salt in a food processor or blender. Puree until well blended. Add the Parmesan and pulse to combine.
- Add the peas, asparagus, cabbage, and thyme and simmer until the vegetables are crisp-tender, about 4 minutes. Taste and adjust seasoning.
- Ladle into bowls and serve hot or warm, with a dollop of the pesto swirled in if desired.