Spring vegetable soup is made from scratch and packed with fresh seasonal ingredients. This light vegan soup is made with cannellini beans, leeks, basil, asparagus, carrots, and peas.
Sometimes spring arrives but the weather isn't quite cooperating yet. A warm bowl of chunky soup filled with fresh spring veggies is the perfect solution!
Minced garlic and fresh chopped basil enhance the flavor of seasonal veggies, like asparagus, leeks, and peas. It's the perfect light soup for any season because many of these veggies are available year round.
Pair with some crusty bread and a side salad or a grilled cheese sandwich for a complete meal. This soup is perfect for meal prep and make ahead lunches because it reheats well.
Ingredients and substitutions
- Olive oil - Can be substituted with your favorite cooking oil if desired.
- Aromatics - Celery, leek, and garlic add significant flavor to the soup. I don't recommend omitting any of these ingredients. Leek could be substituted with ½ a small onion if desired. I highly recommend using fresh minced garlic for this recipe because it adds extraordinary flavor that you can't get from garlic powder.
- Vegetable broth - Can be substituted with beef or chicken broth (keeping in mind your soup will no longer be vegan).
- Cannellini beans - Can be substituted with any canned beans you have on hand. This soup does not cook long enough for raw beans so do not substitute with raw or dry beans.
- Peas and carrots - I chose to use frozen peas and carrots in this recipe to cut down on the chopping and prep work involved. Fresh-frozen vegetables are easy to find year round, inexpensive, and maintain their fresh flavor. I do not recommend substituting with canned vegetables.
- Asparagus - Adds bulk to the soup. Asparagus could be substituted with chopped broccoli florets, cauliflower florets, or green beans.
- Salt & pepper - Enhances the flavor of the soup.
- Fresh basil - Can be substituted with fresh dill for a different flavor.
Tips and tricks
Brown your aromatics - Browning the aromatics (leeks, celery, and garlic) adds significant flavor to the soup. Give them a few minutes to lightly brown around the edges. It's important to add extra flavor where we can since there are so few ingredients in this recipe.
Use fresh basil - I highly recommend using fresh basil, not dried. Fresh basil has a far superior flavor compared to the dried variety.
Frequently asked questions
Fresh herbs like dill, chives, and parsley add fresh, bright flavor to the soup. Fresh veggies like a few handfuls of baby spinach, diced bell pepper (sauteed with the celery and leeks), or green beans are other great additions. You could also add a squeeze of lemon juice just before serving for a little brightness and acidity.
This soup has a mild, savory flavor and relies on the use of fresh produce like leek, celery, garlic, asparagus, and fresh basil, as well as the broth, salt, and pepper. These are all flavor-adding ingredients and I don't recommend omitting any of them. If you're using a low sodium broth (which I don't recommend for this recipe), then you'll want to add extra seasoning to the recipe to make up for the loss in flavor. A spoonful of pesto or a dash of hot sauce can add extra flavor to your soup as well.
Vegetable soup will keep for 3-4 days in a tightly sealed container in the refrigerator and reheats well. Reheat in the microwave or on the stovetop over medium heat until warmed through.
Spring vegetable soup is light and works best when paired with another side dish like a side salad, crusty bread, or a sandwich. Here are a few of my favorite additions:
Kale avocado salad
Sweet potato feta salad
Sauteed zucchini and onions
Turkey pesto pinwheels
Garlic butter croutons
Recommended
📖 Recipe
Spring Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 celery rib, sliced
- 1 leek, sliced (white and light green part only)
- 2 cloves garlic, minced
- 32 ounces vegetable broth
- 15 ounce can cannellini beans, drained and rinsed
- 2 cups frozen peas and carrots
- 1 cup chopped asparagus
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh chopped basil
Instructions
- In a stockpot over medium heat, add olive oil. When hot, add celery and leeks. Cook for 3 to 4 minutes, or until lightly browned around the edges, stirring occasionally. Add minced garlic, stirring to combine. Cook for another 30 seconds.
- Add vegetable broth, beans, peas & carrots, asparagus, salt and pepper . Stir to combine. Bring to a simmer, cover, reduce heat and cook for 5 minutes, or until vegetables and beans are heated through.
- Stir in chopped basil. Remove from heat and serve.
Equipment Recommendations
Notes
- Aromatics are important for adding flavor to your soup. I do not recommend omitting the celery, leek (can be substituted with ½ small onion), garlic, or basil (can be substituted with fresh dill).
- Leftover soup will keep for 3-4 days in a tightly sealed container in the refrigerator.
- Canned beans must be used in this recipe. Canned beans are already cooked and only need to be reheated. This recipe does not cook long enough to use raw/dry beans.
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