Soups and Broths
Seasonal Spring Vegetable Soup with Asparagus and Peas
This soup is the embodiment of the season, featuring a light, aromatic broth filled with the first tender greens of spring. Brightened with fresh lemon and a generous handful of soft herbs, it is a clean and satisfying meal that celebrates garden-fresh produce.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 245 kcal
Method
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced leeks and a pinch of salt. Sauté for about 6-8 minutes until the leeks are soft and translucent, but not browned.
Stir in the minced garlic and the quartered baby potatoes. Cook for another 2 minutes, stirring frequently to ensure the garlic does not burn.
Pour in the vegetable stock. Increase the heat to bring the liquid to a boil, then immediately reduce to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are just tender when pierced with a knife.
Add the asparagus pieces, shelled peas, and cannellini beans to the pot. Simmer for 3-5 minutes. The asparagus should be bright green and crisp-tender; do not overcook or the vegetables will lose their vibrant color.
Remove the pot from the heat. Stir in the fresh lemon juice and the chopped dill. Taste and adjust seasoning with sea salt and freshly cracked black pepper.
For a dairy-free creamy variation: Before adding the asparagus, take one cup of the potato and broth mixture and blend it until smooth, then stir it back into the pot for added body. For a grain-free meal, the potatoes provide the necessary starch and satisfaction without the need for pasta.
Notes
To keep the soup looking its best, add the green vegetables (asparagus and peas) at the very last minute before serving.
Save your asparagus woody ends and leek tops to make a quick homemade stock for even deeper flavor.
Add a few thinly sliced radishes to each bowl just before serving for a peppery crunch and beautiful color contrast.
If you prefer a richer finish, a drizzle of high-quality cold-pressed olive oil over the top of each bowl is traditional in Mediterranean kitchens.
