Ah, springtime! It’s that glorious season when the earth comes alive again, and there’s nothing quite like the smell of fresh greens wafting through the air. One of my absolute favorite ways to celebrate this vibrant season is by making my delightful Spring Soup. It’s like a warm hug from nature, packed with all the bright, fresh flavors that remind me of blooming gardens and sunny days.
This soup is a bit of a tradition in my kitchen. Every year, as soon as I see those fresh peas and asparagus popping up at the farmer’s market, I can’t resist making a big pot of this scrumptious goodness. I still remember the first time I made this, and my friend came over, took a sip, and said, “This soup tastes like spring!” I grinned from ear to ear because that was exactly my goal! So, gather your ingredients and let’s dive into this cheerful, hearty recipe.
What’s in Spring Soup?
Vegetable Broth: This serves as our flavorful base. I usually go for low-sodium vegetable broth so that I can control the saltiness of the soup. It provides a great depth of flavor without overshadowing the fresh ingredients.
Fresh Peas: Sweet and vibrant, fresh peas (or frozen if you’re in a pinch!) add a lovely pop of color and sweetness to the soup, making every bite feel fresh and delightful.
Asparagus: Tender asparagus, cut into bite-sized pieces, brings an earthy richness and a satisfying crunch. It’s one of those vegetables that just screams spring!
White Beans: I like using canned cannellini or navy beans for convenience, but if you have the time, cooking them from scratch holds a special flavor. They add a creamy texture and plant-based protein, making this a wholesome meal.
Radish: These little beauties add a crunchy texture and a peppery zing that takes the soup up a notch. Plus, they’re just downright pretty!
Fresh Herbs: A mix of parsley, dill, or chives is what makes this soup sing! Herbs elevate the flavors and add freshness that you can’t replicate with dried ones.
Olive Oil: A splash of olive oil not only enriches the soup but also brings a lovely mouthfeel. Drizzled on top before serving? Pure bliss!
Lemon Juice: A squeeze of lemon juice adds brightness and acidity, which balances the richness of the beans and the broth perfectly.
Is Spring Soup Good for You?
Absolutely! This Spring Soup is a nutritional powerhouse.
Vegetable Broth: It’s low in calories and can be a great source of vitamins depending on the vegetables used in the broth.
Fresh Peas: These are rich in vitamins, minerals, and antioxidants. Plus, they keep you feeling full with their protein content.
Asparagus: Super low-cal, high in fiber, and packed with vitamins A, C, E, and K! It’s definitely a springtime superstar.
White Beans: These provide plant-based protein, fiber, and a good amount of iron, making the soup filling and nutritious.
The radish adds crunch and vitamin C, while fresh herbs contribute additional vitamins and antioxidants. The only thing to watch out for is if you’re sensitive to legumes; in that case, feel free to leave the beans out or replace them with another veggie!
Ingredients List
– 2 cups vegetable broth
– 1 cup fresh peas (or frozen)
– 1 cup asparagus, cut into 1-inch pieces
– 1 cup white beans, canned or cooked (e.g., cannellini or navy beans)
– 1 radish, thinly sliced
– 1/4 cup fresh herbs (such as parsley, dill, or chives), chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice (to taste)
– Salt and pepper to taste
– Crusty bread, for serving
*Serves approximately 4.*
How to Make Spring Soup?
1. In a large pot, heat the vegetable broth over medium heat until it begins to simmer.
2. Add the fresh peas and asparagus to the pot. Cook for about 5-7 minutes, or until the veggies are tender but still vibrant. You want that cheerful green!
3. Stir in the white beans, letting them warm through for an additional 2-3 minutes.
4. Season the soup with salt, pepper, and lemon juice to taste. Adjust to your liking—these flavors should sing together!
5. Remove the pot from heat and stir in the freshly chopped herbs. The aroma will make your mouth water!
6. Serve the soup hot and top it with the sliced radish for an added crunch and garnish.
7. Drizzle with the olive oil and serve it alongside some crusty bread for dipping. Trust me, dunking that bread into your bowl will feel like a hug from the inside out. Enjoy!
Spring Soup Secrets for Success!
– If you want to get really fancy, you can blend part of the soup for a creamier texture, then fold in the remaining veggies for a mix of pureed and chunky.
– Feel free to swap out any of the veggies depending on what you have on hand—green beans, spinach, or even kale would work wonderfully!
– This soup is best served fresh but can be stored in an airtight container in the fridge for about 3 days. Just be mindful that the radish will lose a bit of its crunch.
I hope you give this Spring Soup a try! I can’t wait for you to experience that first soothing sip. If you do, come back and let me know what you think! Happy cooking (and eating)!
