Spring Vegetable Soup is delicious served cold or warm, anytime of year. This soup can be ready to serve in 15 minutes.
Spring is here (yay!) and thanks to the buckets of rain pouring outside my window this very minute, green buds of this short and precious season are already popping out with the promise of a glorious green blanket around my yard and city. After the cold temperatures of winter but before the beautiful colors of Spring, everything just looks a little… dearth- meaning “a scarcity or lack of something”. And our trees with skinny little branches, scarce of buds or leaves are dearth, indeed. Okay, enough about dearth, because that word does nothing to inspire a happy mood and because the green of Spring is coming! And this green is like no green we’ll see for the rest of the year. It’s precious and bright and fragile looking, and Spring green leaves quickly matures into the deep green needed to withstand the heat of the summer. Wait, didn’t you come here thinking you were getting a soup recipe? Back on track but related, here we go. This soup is definitely the color of Spring! And it tastes light and fresh… you know, like Spring. But you can get it and make it work for you all year long.
Ingredients in Spring Vegetable Soup-
Several fresh vegetables are used in this version of Spring Vegetable Soup. Spinach and leeks combine for a flavorful, nutritious base. Peas and mint add fresh, bright flavors. Greek yogurt and lemon juice add much needed tang.
Using green vegetables and herbs, Spring Vegetable Soup uses frozen peas, so there’s no shucking tiny pea pods forEVER. And a good helping of baby spinach adds fantastic nutrients and you guessed it, Spring green color. Actually, the addition of Greek yogurt brightens the soup for that pretty bright green, and just the right amount of tang needed with the sweet peas and mild but onion-y leeks. A tiny bit of mint is almost indistinguishable, but just right here.
And as if the colors and flavors of this soup weren’t enough, this Spring Vegetable Soup is ready in just 15 minutes! The leeks get softened in a soup pot and then the broth is heated just enough to wilt the spinach. Carefully pour all the ingredients into a blender and give it a whirl. Either chill for an hour to serve cold, or serve it immediately for a nice warm soup reminiscent of split pea but brighter and fresh. I personally loved it cold and the next day it was even better (isn’t everything?). Last night, I tossed in some whole peas into the soup and served it with cucumber sandwiches on the side. If you need something more substantial in your soup, pour the Spring Vegetable Soup over rice or quinoa (warm version), or add fresh grape or cherry tomatoes (cold version). Add chunky ham or bacon for that true Split Pea Soup flavor. And vegan friends, sub out the yogurt for cashew milk. This recipe makes two full quarts and freezes well, too.
So, even though the Spring season is short and all the green buds will turn from bright to deep, you can have the color of Spring with Spring Vegetable Soup all year long.
Spring Vegetable Soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 stalk leek, white and light green parts only, thinly sliced
- 1 teaspoon sea salt
- 3 cups vegetable broth
- 2 cups tightly packed baby spinach, about 4 ounces
- 2 cups plus 10 oz. frozen green peas, thawed plus extra for tossing in the soup
- 1 cup plain Greek yogurt, creme fraiche, or cashew milk
- ¼ cup chopped fresh flat-leaf parsley leaves
- 1 Tablespoon coarsely chopped fresh spearmint
- 1 teaspoon lemon juice
- 1 Tablespoon chopped fresh chives
Instructions
- Heat 2 Tablespoons oil in a soup pot over medium heat, add 1 sliced leek and ¼ teaspoon salt, and sauté for 3 to 4 minutes until just tender and wilted. Add 3 cups broth, and bring to a slow boil. Turn off the heat and stir in 2 cups spinach and 2 cups peas.
- Carefully transfer the hot soup to a blender. Add 1 cup yogurt, ¼ cup parsley, 1 Tablespoon spearmint, remaining ¾ teaspoon salt, and 1 teaspoon lemon juice. Blend on high speed until the soup is very smooth.
- Serve warm, at room temperature, or cold.
Optional Toppings:
- 1 Tablespoon chopped chives, and extra 10 ounces peas
Notes
- This is a great recipe to make ahead, chill and serve cold up to one day after making.
- Fresh or frozen peas work just fine in the recipe.
- Garnish with whatever you think is pretty. You could leave off the chives and garnish with edible flowers for a special occasion.
Recipe adapted from Fast Food, Good Food.
This has great flavor, with the gentle taste of mint being quite welcoming!
This soup was fabulous! My family loved it. I used cashew milk and still got a nice creamy soup.
An unusual soup with a delicate flavour, wonderful colour and velvety texture.Will definitely make again!
Served this at a French themed dinner club for 10 people. Followed th recipe exact but added a dash of garlic salt. Everyone was asking for the recipe 🙂
I love this soup! My 1 year old couldn’t get enough of it either. Thank you for sharing Sally, it was so delicious 🙂
This is the most amazing soup ever! I make a ton of soups, but this has definitely made it to the top of my list! Thank you Sally!!
Thanks, Liz! I love this comment. Glad you liked it!
Made this yesterday for dinner and topped it with a few croutons and it was fantastic! I’m glad it made a lot because I’m super excited to eat it for lunch.