Spring Vegetable Soup is a celebration of the season's first tender vegetables. Asparagus, sweet peas, and delicate leeks come together in a light broth brightened with lemon and fresh mint. It's the kind of soup that makes you feel like warm weather has finally arrived—fresh, verdant, and full of promise.
Why This Recipe Works
Spring vegetables are naturally sweet and tender, requiring minimal cooking. The key is not to overpower them. Leeks provide a gentle allium base without the sharpness of onions. Lemon adds brightness that makes the green flavors pop. Fresh mint is the unexpected hero—its coolness complements peas perfectly.
Celebrating the Season
This soup is best made during asparagus season, typically April through June. Look for thin, tender stalks with tight tips. Fresh peas straight from the pod are a revelation—sweet and grassy. If using frozen, they're still excellent since they're frozen at peak ripeness.
Step-by-Step Guide
Start with leeks sautéed in butter until silky. The potato goes in early—it adds body and helps thicken the soup slightly. Asparagus needs only 5 minutes; peas even less. The goal is bright green vegetables that still have bite.
Add lemon and herbs at the end, off the heat. The fresh flavors dissipate with prolonged cooking. Taste and adjust—spring vegetables vary in sweetness, and you may want more lemon to balance.
Serving Suggestions
A dollop of crème fraîche adds richness without heaviness. Serve with crusty bread or alongside a simple salad. For an elegant presentation, garnish with a few whole peas, asparagus tips, and mint leaves. A drizzle of good olive oil finishes beautifully.
Variations to Try
- Creamy: Blend half the soup for a silkier texture
- With pasta: Add small pasta like orzo or ditalini
- With poached egg: Top each bowl with a soft poached egg
- With prosciutto: Garnish with crispy prosciutto bits
Spring Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté leeks. Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Cook potato. Add broth and potato. Bring to a boil, then reduce heat and simmer 10 minutes until potato is tender.
- Add vegetables. Add asparagus and cook 5 minutes. Add peas and cook 2-3 minutes until bright green and tender.
- Finish. Stir in lemon zest, lemon juice, mint, and chives. Season with salt and white pepper.
- Serve. Ladle into bowls and top with a dollop of crème fraîche.
Recipe Notes
- Don't overcook—vegetables should be bright green
- Add herbs off the heat to preserve freshness
- Best served the day it's made
Frequently Asked Questions
When is the best time to make this soup?
Make this soup in April through June when asparagus is in season and peas are fresh. The vegetables are at their sweetest and most tender during spring months.
Can I use frozen vegetables?
Frozen peas work perfectly—they're actually flash-frozen at peak ripeness and often taste sweeter than 'fresh' peas that have traveled far. Frozen asparagus works but has a softer texture.
Why use white pepper?
White pepper provides heat without visible specks, keeping the soup's light green color pristine. It has a slightly different, more earthy flavor than black pepper.
Can I make this soup ahead?
This soup is best fresh when vegetables are vibrant green. You can make it a day ahead, but the color will dull. Reheat gently and add fresh herbs before serving.
How do I make it vegan?
Substitute olive oil for butter and coconut cream or cashew cream for crème fraîche. The soup is naturally light and doesn't need dairy to be delicious.