Ah, spring! The season of blooming flowers, chirping birds, and, of course, fresh vegetables! There’s just something about the arrival of spring that sparks a craving for lighter, vibrant meals. One of my absolute favorites to whip up during this season is a hearty Spring Vegetable Soup. This recipe not only celebrates the fresh produce of spring but also warms the soul on those occasional chilly evenings.
I remember the first time I made this soup; it was during a family get-together. We were in my mom’s kitchen, surrounded by laughter and the delightful chatter of loved ones. Honestly, the best part was when I dished up my soup, and everyone was pleasantly surprised by how flavorful it turned out, with colors almost as bright as the blooming flowers outside! This soup has since become a staple in my house, perfect for any occasion or just a cozy night in. Let’s dive in, shall we?
What’s in Spring Vegetable Soup?
Olive Oil: A staple in many kitchens, this healthy oil is ideal for sautéing. It’s my go-to for that perfect base flavor.
Onion: Chopped until they glisten, onions provide a natural sweetness and depth to the soup. I prefer using a medium-sized yellow onion for the best balance of flavor.
Garlic: Is it even a soup if there’s not garlic involved? I’m Team Minced Garlic all the way, but feel free to use any form that suits your fancy!
Carrots and Celery: These aromatic vegetables form the classic mirepoix base, delivering essential sweetness and earthiness. Make sure they’re diced to uniform sizes for even cooking.
Asparagus: With its unique flavor and elegant texture, it screams spring! I just love how it adds a nice crunch to the soup.
Green Beans: These green delights bring freshness and a lovely pop of color. Trim them and chop them into bite-sized pieces for convenience.
Peas: Whether fresh or frozen, peas bring a sweet burst of flavor. Plus, they’re adorable when floating around in the soup.
Vegetable Broth: This is the lifeblood of our soup! I recommend using a low-sodium variety to keep the flavor fresh without overwhelming saltiness.
Dried Thyme and Dried Basil: Just a teaspoon each, these herbs elevate the dish, making it feel like a cozy hug in a bowl!
Baby Spinach or Kale: When added at the end, these leafy greens introduce a burst of nutrients and color. I often alternate between spinach and kale depending on what I have on hand.
White Cannellini Beans (optional): If you’re looking for added protein, these beans are a fantastic choice. They also add creaminess without needing cream!
Lemon Wedges (optional): A squeeze of lemon at the end brings a refreshing brightness to the earthy flavors of the soup. Trust me; it’s worth it!
Is Spring Vegetable Soup Good for You?
Absolutely! This soup is not only a beautiful medley of colors and flavors but also a powerhouse of nutrients. With a hefty dose of fresh vegetables like carrots, asparagus, and spinach, it’s loaded with vitamins and minerals.
Asparagus: Rich in vitamins A, C, and K, asparagus is excellent for your skin and bones!
Spinach: Packed with iron and fibers, this leafy green is fantastic for overall health, aiding digestion and boosting energy.
White Beans: If you opt for cannellini beans, you’re also getting a great source of protein and fiber, making this soup satisfying and filling.
However, remember to watch your portion sizes if you’re sensitive to high-fiber foods, as too many beans or greens can be a bit tough on the stomach.
The Ingredients List
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 cup asparagus, cut into 1-inch pieces
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup peas (fresh or frozen)
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 cups baby spinach or kale
– 1 can cannellini beans, drained and rinsed (optional)
– Lemon wedges for serving (optional)
*Serves: 4-6*
How to Make Spring Vegetable Soup?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic, diced carrots, and diced celery. Cook for an additional 3-4 minutes until the vegetables start to soften.
3. Stir in the asparagus and green beans, cooking for another 5 minutes until they brighten in color.
4. Pour in the vegetable broth, and add the peas, dried thyme, dried basil, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until all vegetables are tender.
5. Add the baby spinach (or kale) and cannellini beans (if using) to the soup, stirring until the greens are wilted and the beans are warmed through.
6. Taste and adjust seasoning if necessary. Serve hot, with lemon wedges on the side for an added bright flavor, if desired.
Sprinkling Some Soup Magic!
You can totally make this soup your own! Swap out the veggies as per your seasonal favorites, throw in a few red pepper flakes if you’re feeling spicy, or even add a bit of parmesan cheese on top for a cheesy twist. Want to bulk it up? Toss in some pasta or quinoa for a heartier meal.
And as always, don’t forget to share the love! When I make this soup, I often save a few servings for my neighbors or friends. Food is always better when shared, right?
I can’t wait for you to try this deliciously comforting Spring Vegetable Soup. Next time you’re in need of a warm bowl of joy, just remember: spring is probably stirring in your kitchen! Let me know how it turns out!
