Alright, soup lovers, get ready for a bowl of sunshine! We’re diving into a Vibrant Spring Soup that’s going to brighten up your day. Imagine tender veggies, aromatic spices, and a touch of lemon zest, all simmered together in a light, flavorful broth. It’s like a garden party in a bowl, and trust me, you’ll want to savor every spoonful. Plus, it’s a breeze to make, perfect for a light lunch, a healthy dinner, or when you just need a burst of freshness.

Why You’ll Love This Recipe

  • Flavor Explosion: The combination of spices, fresh vegetables, and lemon zest creates a vibrant and delicious soup.
  • Light & Healthy: Packed with veggies and low in calories, this soup is a guilt-free delight.
  • Quick & Easy: We’re talking 40 minutes from start to finish. Perfect for busy weeknights or a quick weekend meal.
  • Versatile & Customizable: This soup is a blank canvas for your creativity, and it’s hearty enough to be a meal on its own.

spring soup

Ingredients You’ll Need

Let’s gather our fresh, vibrant ingredients:

  • Olive Oil: For sautéing the aromatics.
  • Ground Cumin & Coriander: Adds warm, earthy spices.
  • Large Yellow Onion: Chopped, for a sweet and savory base.
  • Kosher Salt: Enhances the flavors.
  • Garlic Cloves: Minced, for aromatic warmth.
  • Celery Ribs: Thinly sliced, for a subtle crunch and depth of flavor.
  • Small New Potatoes: Cubed, for a creamy and satisfying base.
  • Freshly Ground Black Pepper: For a peppery kick.
  • Juice of ½ Lemon: Adds a bright, citrusy zing.
  • Vegetable Broth: For a flavorful liquid base.
  • Fresh or Frozen English Peas: For a pop of sweetness and color.
  • Baby Spinach: For added greens and nutrients.
  • Green Onions or Chives: Thinly sliced, for a fresh garnish.
  • Mint Leaves: Chopped, for a fresh, herbaceous note (optional).

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to add your own special touch? Here are some fun ideas:

  • Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne for a little heat.
  • Herb Heaven: Add other herbs like dill, parsley, or basil for a different flavor profile.
  • Creamy Dream: Add a splash of cream or coconut milk for a richer, creamier soup.
  • Protein Punch: Add grilled chicken, shrimp, or chickpeas for a heartier meal.

How to Make Vibrant Spring Soup

Step 1: Sauté the Aromatics

Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion, and a few pinches of salt. Sauté for 5 minutes.

Step 2: Add the Vegetables

Add the garlic, celery, potatoes, salt, and pepper. Cook, stirring, for another 5 minutes until fragrant. Add the lemon juice and let it absorb for 1 minute.

Step 3: Simmer the Soup

Pour in the vegetable broth. Bring to a boil, then lower the heat to a simmer. Cook, covered, until the potatoes are tender, 10-15 minutes.

Step 4: Add Peas and Greens

Add the peas and spinach. Stir until the greens wilt.

Step 5: Blend and Serve

Transfer 1 ½ cups of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Season to taste. Serve garnished with chives, mint, and a squeeze of lemon.

Pro Tips for Making the Recipe

  • Sauté the Onions Properly: Cook them until softened and translucent, but not browned.
  • Use Fresh Lemon Juice: It makes a huge difference in flavor.
  • Don’t Overcook the Peas: They should be bright green and tender, not mushy.
  • If you do not have vegetable broth, chicken broth can be used as well.

How to Serve Vibrant Spring Soup

This soup is perfect for any occasion!

  • Light Lunch: Enjoy a bowl with a side salad or crusty bread.
  • Healthy Dinner: Serve it as a main course with a side of quinoa or rice.
  • Spring Celebration: A perfect starter for a spring-themed dinner party.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the soup in individual portions for easy meals. Thaw overnight in the fridge and reheat.

Reheating

Reheat on the stovetop or in the microwave until warmed through.

FAQs

1. Can I use a different type of potato?

Yes, Yukon Gold or red potatoes work well too.

2. Can I use frozen spinach?

Yes, thaw and squeeze out any excess water before adding it to the soup.

3. How do I know when the potatoes are done?

They should be tender when pierced with a fork.

4. Can I add other vegetables?

Yes, carrots, zucchini, or bell peppers would be delicious additions.

Go ahead, make this Vibrant Spring Soup and prepare to be amazed! It’s a fresh, flavorful, and utterly delicious soup that’s perfect for any occasion. Enjoy every spoonful of springtime goodness!

Print
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Vibrant Spring Soup Recipe

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Blending
  • Cuisine: American
Print Recipe

Description

This Vibrant Spring Soup is a light, refreshing, and flavorful dish that captures the essence of spring. Aromatic spices, tender vegetables, and bright greens are simmered to perfection and blended to a creamy consistency. Garnished with fresh chives and mint, this soup is a delightful and healthy way to enjoy the season’s bounty.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large yellow onion, chopped
  • Kosher salt
  • 3 garlic cloves, minced
  • 2 ribs celery, thinly sliced
  • 10 small new potatoes, cut into small cubes
  • Freshly ground black pepper
  • Juice of 1/2 lemon
  • 4 cups vegetable broth
  • 1 pound fresh or frozen English peas
  • 4 cups baby spinach
  • 2 to 3 green onions or chives, thinly sliced, for garnish
  • Handful mint leaves, chopped (optional)

Instructions

  1. Sauté Spices and Onion:
    1. Heat the olive oil in a medium soup pot over medium heat.
    2. Add the ground cumin, ground coriander, chopped onion, and a few pinches of kosher salt.
    3. Sauté for 5 minutes.
  2. Add Vegetables:
    1. Add the minced garlic, thinly sliced celery, cubed new potatoes, a pinch of kosher salt, and freshly ground black pepper to taste.
    2. Cook, stirring, for another 5 minutes until fragrant.
  3. Add Lemon Juice and Broth:
    1. Add the lemon juice and let it absorb for 1 minute.
    2. Pour in the vegetable broth.
  4. Simmer Soup:
    1. Bring the liquid to a boil, then lower the heat to a simmer.
    2. Cook, covered, until the potatoes are tender, 10 to 15 minutes.
  5. Add Peas and Spinach:
    1. Add the fresh or frozen English peas and baby spinach to the soup.
    2. Stir until the spinach wilts.
  6. Blend Soup:
    1. Transfer 1 ½ cups of the soup to a blender and blend until creamy.
    2. Return the blended soup to the pot and stir to combine.
  7. Season and Garnish:
    1. Taste and adjust the seasonings as necessary.
    2. Serve the soup garnished with thinly sliced green onions or chives, chopped fresh mint (optional), and a squeeze of lemon.

Notes

  • Use fresh, high-quality vegetables for the best flavor.
  • Adjust the amount of lemon juice and spices to your preference.
  • For a smoother soup, blend all of the soup instead of just 1 ½ cups.
  • You can use other spring vegetables, such as asparagus or fava beans.
  • If you don’t have vegetable broth, you can use water.
  • This soup can be made ahead of time and reheated.
  • For a richer flavor, you can sauté the onion for a longer time, allowing it to caramelize.
  • For a vegan cream substitute, you can add a tablespoon or two of cashew cream after blending.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 200kcal
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 0mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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