Spring Vegetable Soup with Peas and Herbs
In short: A light, bright soup of leeks, baby potatoes, asparagus and peas finished with fresh mint, parsley and lemon. Ready in 40 minutes. It takes about 40 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 225 kcal
Spring vegetable soup is what you cook when the first asparagus and fresh peas reach the market. Leeks and garlic make a sweet base, baby potatoes and carrots give body, and the green vegetables go in near the end so they stay bright with a little bite. Mint, parsley and lemon are stirred in off the heat. It takes about 40 minutes and works as a light lunch or a starter.
Instructions
- Heat the oil in a large pot over medium heat. Add the leeks and a pinch of salt and cook for 5 minutes, stirring often, until soft but not browned. Stir in the garlic and cook for 30 seconds.
- Add the carrots and potatoes and stir for 1 minute. Pour in the stock, bring to a boil, then lower the heat and simmer, partly covered, for 12 to 15 minutes until the potatoes and carrots are just tender when pierced with a knife.
- Add the asparagus and simmer for 3 minutes. Stir in the peas and cook for 2 minutes more, until the peas are bright green and the asparagus is tender with a little snap left.
- Stir in the spinach and let it wilt for about 1 minute, then take the pot off the heat.
- Stir in the parsley, mint, lemon zest and 2 tablespoons of the lemon juice. Add the salt and pepper, taste, and add more lemon juice or salt if the soup needs it.
- Ladle into warm bowls and serve right away, while the greens are still bright.
Tips
- Frozen peas and frozen asparagus pieces work well out of season. Add them straight from the freezer and give them one extra minute.
- To turn the soup into a fuller meal, stir in a drained 400 g (14 oz) can of white beans together with the peas.
Questions and answers
Can I make spring vegetable soup ahead of time?
Yes, but the greens fade after a day. Cool the soup, refrigerate it for up to 3 days, and stir in fresh herbs and lemon juice after reheating it gently.
Can I freeze this soup?
Freeze it without the spinach and fresh herbs for up to 3 months. Thaw overnight in the fridge, reheat, then add the spinach, herbs and lemon. The potatoes soften slightly.
What do you serve with spring vegetable soup?
Crusty bread is the easy choice. A spoonful of dairy-free pesto or a can of white beans stirred in turns a bowl into a full lunch.
How long does it take to make Spring Vegetable Soup with Peas and Herbs?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Spring Vegetable Soup with Peas and Herbs?
About 225 kcal per serving, with 7 g of protein, 34 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 225 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 34 g |
| Fat | 7 g |
| Fiber | 8 g |
| Sugar | 9 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
