Spring Vegetable Soup
This Spring Vegetable Soup is light, fresh, and brimming with vibrant spring veggies like asparagus, leeks, carrots, peas, and artichoke hearts. Creamy white beans add heartiness, while a pop of lemon and dill adds bright flavor. This is a nourishing, feel-good meal you can whip up in 30 minutes, making it perfect for busy weeknights and meal prep!
Soup is one of my favorite ways to incorporate more veggies into my diet. I love giving my soups a seasonal spin according to what’s at the market too.
My winter minestrone soup and autumn vegetable soup have been favorites for years, and it’s about time I created this Spring Vegetable Soup!
The inspiration for this soup came from my slow cooker lemon chicken artichoke soup. This soup is packed with lemony fresh flavor and artichoke hearts as well, but it also includes a bevy of spring veggies, creamy white beans and plenty of fresh dill to make it perfect for the season.
It’s light and fresh, yet surprisingly satisfying, and it is ready in 30 minutes from start to finish.
This is a meal prep recipe that’s as nourishing as it is delicious, and it can be customized so many different ways. 🙂
Why you’ll love this recipe
- This spring soup is light yet satisfying with vibrant spring vegetables, creamy white beans and the fresh flavors of lemon and dill.
- It takes 10 minutes to prep and it cooks up in about 20 minutes.
- It’s gluten-free and vegan, and easily customized with your favorite vegetables or protein source.
- It can be prepped in advance as it keeps for up to 5 days, and it’s freezer friendly.
Recipe ingredients
- Leeks. The leeks make this recipe really special. They’re much more milder than onions and have a nice tender texture. See my post on leek recipes for step by step instructions on how to clean leeks.
- Asparagus. You’ll need half a bunch of asparagus, or about 8 ounces. Trim the tough, woody bottoms, then chop them into 1″ pieces.
- Artichoke hearts. Use artichoke hearts packed in water to avoid overpowering briny flavor. Frozen artichoke hearts can be used in a pinch as well. Cut the artichoke hearts in half lengthwise depending on size.
- Vegetable stock. Use homemade or your favorite store bought brand of low sodium vegetable stock.
- Beans. Sub the cannellini beans with your favorite variety. Chickpeas are wonderful as well!
- Lemon. Be sure to use fresh lemon juice for the best flavor. Start with 2 tablespoons and add more to suit your tastes.
- Dill. Sub the dill with your favorite fresh herbs.
See the recipe card below for the full list of ingredients and quantities.
How to make vegan spring soup
This soup with spring veggies takes about 10 minutes to prep, then it cooks up in just 20 minutes.
Pro tip: Prep the vegetables up to a few days in advance to make soup prep go even more quickly.
See the recipe card below for full instructions.
Recipe FAQs
This soup tastes even better the next day as the flavors meld the longer it’s stored. It keeps for up to 5 days, so it’s great for meal prep, and it can also be frozen for up to 3 months.
You can easily customize this with your favorite veggies and beans. Zucchini, summer squash, red bell pepper, green beans, mushrooms and diced potatoes are all great options.
You can also use frozen vegetables that you have on hand, just keep in mind that cooking time will vary.
Serving suggestions
There are a number of ways to serve this spring vegetable soup. Below are some of my favorite!
- Serve with my one hour rosemary focaccia bread or your favorite crusty bread.
- Pair with a fresh side of strawberry spinach salad or butter lettuce salad.
- Add rotisserie chicken for added protein.
- Serve with a dollop of basil pesto sauce or vegan carrot top pesto for extra flavor, or sprinkle with freshly grated parmesan cheese.
Recipe notes
- Pro tip: Prep the vegetables up to a few days in advance to make soup prep go even more quickly.
- See my post on leek recipes for step by step instructions on how to wash and cut leeks.
- Add up to 2 cups more broth depending on how broth-y you like your soup.
- Customize this soup with your favorite spring vegetables, beans or protein source.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
More soup recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Spring Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots cut into 1/4-1/2" chunks
- 2 medium stalks celery cut into 1/4-1/2" chunks
- 2 large leeks both white and light green parts only, halved and sliced into half moons; see note 2
- 3 cloves garlic minced
- 6 cups low sodium vegetable stock see note 3
- 8 ounces asparagus about 1/2 bunch of asparagus, tough stems removed and chopped into 1" pieces
- 15 ounces artichoke hearts packed in water and drained well; quarter them as needed by cutting in half lengthwise
- 15 ounces cannellini beans rinsed and drained
- 1 cup peas fresh or frozen; if frozen, add during the last minute of cooking time with the spinach
- 3 cups baby spinach
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice add more to taste
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Heat the olive oil over medium heat in a large pot. Add the carrots, celery and leeks and cook about 5 minutes until the vegetables have softened. Add the garlic and cook 30 seconds longer.2 tablespoons olive oil, 2 medium carrots, 2 medium stalks celery, 2 large leeks, 3 cloves garlic
- Add the stock scraping up any brown bits on the bottom of the pan, then stir well and bring to a boil. Reduce the heat to medium low and add the asparagus, artichoke hearts, beans and fresh peas. If using frozen peas, add them during the last minute of cooking time with the spinach. Simmer for 8-10 minutes or until the asparagus reaches the desired doneness. Add the spinach and peas during the last minute of cooking time.6 cups low sodium vegetable stock, 8 ounces asparagus, 15 ounces artichoke hearts, 15 ounces cannellini beans, 1 cup peas, 3 cups baby spinach
- Remove from heat and stir in the dill, lemon juice, salt and pepper. Taste and adjust the seasoning as needed. Serve and enjoy!1 tablespoon chopped fresh dill, 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
Notes
- Pro tip:Â Prep the vegetables up to a few days in advance to make soup prep go even more quickly.
- See my post on leek recipes for step by step instructions on how to wash and cut leeks.
- Add up to 2 cups more broth depending on how broth-y you like your soup. The sodium content of this soup will vary depending on which brand you use.
- Customize this soup with your favorite spring vegetables, beans or protein source.
- Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
