Go Back

Spring Vegetable Soup

This is a light soup that works well for meal prep and uses whatever spring vegetables you have on hand. The lemon and dill keep it bright without being heavy.
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Ingredients (~6 servings)

  • 2 Tbsp olive oil
  • 2 medium carrots cut into 1/2 inch chunks
  • 2 medium stalks celery cut into 1/2 inch chunks
  • 2 large leeks white and light green parts only, halved and sliced into half moons
  • 3 cloves garlic minced
  • 6 cups low sodium vegetable stock
  • ~1/2 lb asparagus tough stems removed and chopped into 1 inch pieces
  • 1 can artichoke hearts packed in water 15 oz, drained and quartered
  • 1 can cannellini beans 15 oz, rinsed and drained
  • 1 cup peas fresh or frozen
  • 3 cups baby spinach
  • 1 Tbsp chopped fresh dill
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add carrots, celery, and leeks; cook 5 minutes until softened.
  • Add garlic and cook 30 seconds until fragrant.
  • Add stock, scraping up any brown bits, then bring to a boil.
  • Reduce heat to medium-low and add asparagus, artichoke hearts, beans, and fresh peas.
  • Simmer 8-10 minutes until asparagus is tender.
  • Add spinach and frozen peas during the last minute of cooking.
  • Remove from heat and stir in dill, lemon juice, salt, and pepper.

Notes

If using frozen peas instead of fresh, add them with the spinach in the last minute. Adjust lemon juice to taste.
Tried this recipe?Leave a comment below & let me know!