Ah, spring! It’s that magical time of year when everything feels fresh and alive, and I just can’t help but whip up my vibrant *spring soup*. This delightful soup is my go-to for brightening any day, and it perfectly captures the essence of the season with its colorful medley of vegetables. I love how this recipe highlights the best of what spring has to offer—think tender asparagus, sweet peas, and nutrient-packed spinach all simmered together in a light vegetable broth. It’s not just a soup; it’s a celebration of spring on a spoon! Whenever I make this soup, my kitchen fills with the aroma of fresh veggies, and it instantly takes me back to those sunny afternoons spent at the farmers’ market, picking out the freshest produce. Trust me, once you taste this soup, you’ll find yourself reaching for it whenever you want a burst of spring flavor!
Ingredients List
Gathering fresh ingredients is half the fun! Here’s what you’ll need for my delightful *spring soup*:
- 2 cups vegetable broth: Use a good-quality broth for the base. Homemade is best, but store-bought works just fine too!
- 1 cup asparagus, chopped: Look for bright green stalks. Trim the tough ends before cutting them into bite-sized pieces.
- 1 cup peas: Fresh or frozen, both work beautifully! If using frozen, just toss them in without thawing.
- 1 cup spinach: Baby spinach is perfect here. Rinse and roughly chop it before adding to the pot.
- 1 onion, diced: A yellow onion adds sweetness. Dice it small so it cooks quickly.
- 2 cloves garlic, minced: Fresh garlic elevates the flavor; don’t skip this step!
- 1 tablespoon olive oil: A splash of good olive oil adds richness. It’s worth it!
- Salt and pepper to taste: Seasoning is key; adjust to your liking!
Make sure your veggies are fresh for the best flavor—trust me, it makes all the difference in this vibrant soup!
How to Prepare Spring Soup
Preparing my *spring soup* is a breeze, and I promise you’ll love how quickly it comes together! Here’s how to bring this vibrant dish to life:
Step-by-Step Instructions
First, heat 1 tablespoon of olive oil in a large pot over medium heat. As the oil warms, it’s a great time to chop your veggies if you haven’t already! Once the oil is shimmering, toss in the diced onion and minced garlic. Sauté them together for about 3-4 minutes until the onion becomes soft and translucent. The aroma will be heavenly!
Next, add the chopped asparagus to the pot. Cook it for another 3 minutes, stirring occasionally. You want it to be tender but still vibrant and green—no mushy asparagus here!
Now, it’s time to pour in your 2 cups of vegetable broth. Bring everything to a gentle boil, which should take just a few minutes. Once boiling, add the peas and spinach, stirring them in. Let the mixture simmer for about 5 minutes. This allows the flavors to meld beautifully.
If you’re someone who loves a smooth soup, here’s where you can get creative! After simmering, you can blend the soup using an immersion blender for a silky texture. If you prefer it chunky, feel free to skip this step. Either way, season with salt and pepper to taste. Stir it well, and taste a spoonful—oh, it’s so good!
Finally, serve the soup warm, garnishing it with a sprinkle of fresh herbs if you have them on hand. Enjoy the essence of spring in every bite!
Nutritional Information
Now, let’s talk about the goodness packed into this *spring soup*! Each serving (about 1 cup) is estimated to have:
- Calories: 120
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Sugar: 2g
- Sodium: 300mg
- Cholesterol: 0mg
Remember, these values are estimates, but they give you a great idea of how healthy and nourishing this soup can be! Enjoy knowing you’re treating yourself to something delicious and wholesome!
Why You’ll Love This Spring Soup
This *spring soup* is a true gem in my recipe collection, and I know you’re going to adore it just as much! Here’s why it’s become a staple in my kitchen:
- Quick to Prepare: With just 25 minutes from start to finish, this soup is perfect for busy weeknights.
- Healthful Ingredients: Packed with fresh vegetables, it’s a nutritious option that keeps you feeling energized.
- Bright Flavors: The combination of seasonal veggies creates a refreshing taste that celebrates spring.
- Customizable: Feel free to mix and match veggies based on what you have on hand or your personal preferences!
Trust me, once you try this soup, it’ll quickly become your go-to for a burst of springtime goodness!
Tips for Success
To ensure your *spring soup* turns out perfectly every time, here are some pro tips to keep in mind:
- Use Fresh Veggies: Fresh vegetables make all the difference! Check for bright colors and firmness.
- Don’t Overcook the Asparagus: Keep an eye on it! You want it tender but still bright green—nobody wants mushy asparagus!
- Season Gradually: Add salt and pepper a little at a time and taste as you go. It’s easier to add than to fix an overly salty soup!
- Blending Options: If you prefer a chunky soup, don’t blend it completely. Just pulse a few times for a nice texture.
Follow these tips, and you’ll be well on your way to a delicious bowl of spring goodness!
Variations
The beauty of my *spring soup* lies in its versatility! You can easily switch things up based on your taste or what’s in season. Here are a few ideas to spark your creativity:
- Swap the Veggies: Try adding zucchini, green beans, or even tender baby kale instead of spinach for a fresh twist.
- Herb Infusion: Experiment with different herbs like dill, basil, or parsley to enhance the flavor profile.
- Spice It Up: A pinch of red pepper flakes or a dash of cumin can add a delightful kick to the soup.
- Creamy Version: For a richer texture, stir in a splash of coconut milk or a dollop of cream just before serving.
Feel free to get creative and make this soup your own—there are endless delicious possibilities!
Serving Suggestions
Serving my *spring soup* is just as fun as making it! To enhance your meal experience, consider pairing it with a light, crusty baguette or a slice of homemade sourdough. The bread’s texture is perfect for dipping into the vibrant broth. A simple side salad made with mixed greens, cherry tomatoes, and a light vinaigrette complements the soup beautifully, adding a refreshing crunch.
If you’re in the mood for something heartier, a quiche filled with seasonal veggies can make for a delightful main dish alongside the soup. Don’t forget to garnish your bowl with a sprinkle of fresh herbs or a drizzle of olive oil for that extra touch of flavor!
Storage & Reheating Instructions
Storing leftovers of my *spring soup* is super simple! Just let the soup cool down to room temperature, then transfer it to an airtight container. It will keep well in the fridge for about 3-4 days, so you can enjoy it throughout the week. If you want to store it for longer, feel free to freeze it! Just make sure to leave some space in the container for expansion. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop over low heat. Stir occasionally until it’s warmed through, and voilà—spring goodness is back on your table!
Print
spring soup: 7 Irresistible Reasons to Savor Every Bite
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light and refreshing spring soup made with seasonal vegetables.
Ingredients
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup spinach
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic; sauté until soft.
- Add asparagus and cook for 3 minutes.
- Pour in vegetable broth and bring to a boil.
- Add peas and spinach; simmer for 5 minutes.
- Season with salt and pepper.
- Blend the soup until smooth if desired.
- Serve warm.
Notes
- Use fresh vegetables for best flavor.
- Adjust seasoning to your taste.
- This soup can be served hot or cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, healthy soup
