Spring Vegetable Soup

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.

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5 from 7 votes

Spring Vegetable Soup

Serve cold, room temperature, or warm, this soup is delicious all ways. If you want to make it a bit more substantial, add some chunks of ham or bacon. Or for a vegan option, substitute the Greek yogurt with cashew milk.

Course Soup

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 cups

Calories 88

Author Good Dinner Mom

Ingredients 

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• 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.

Nutrition Facts

Spring Vegetable Soup

Amount Per Serving

Calories 88 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 1mg0%

Sodium 662mg29%

Potassium 186mg5%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 5g10%

Vitamin A 1355IU27%

Vitamin C 18mg22%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Fast Food, Good Food.