Step into a garden of delight with our Spring Soup, a vibrant medley of the season’s freshest vegetables. Tender asparagus, sweet peas, and crisp green beans are bathed in a light, flavorful broth that captures the essence of springtime. A sprinkle of fresh herbs adds a burst of brightness, while a swirl of cream lends a touch of luxury. Each spoonful is a celebration of renewal and growth, a reminder of the beauty and abundance that spring brings.

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Spring has sprung! This rejuvenating season beckons freshness, lightness, and energy. We offer an echo of these vibrant feelings channeled into a nourishing, aromatic Spring Soup recipe. An immersion into nature’s best yield. Crisp vegetables. Delicate herbs.

We gather, we prepare, we simmer. Then, savor. This is a story of our communion with the season’s bounty. It’s a walk through the springtime garden.

The tantalizing aroma of fresh greens. The crunch of newly sprouted vegetables. A whisper of warm sun and cool breezes. All captured in a bowl of soup.

Nourishing the body and soul, this Spring Soup invites the senses to dance. Each spoonful is a celebration of flavor and color. Delight in the taste, share in the joy. No mere sustenance. This is an experience.

This soup is an ode to the Spring Soup Recipe and a testament to the joy of good, wholesome food. It’s not just about filling bellies.

It’s about nourishing the spirit. Immerse, engage and relish the feast that Spring offers. Join us on this culinary journey. Let’s embrace the season, one bowl at a time.

What Is A Spring Soup Recipe?

A Spring Soup Recipe is a delightful concoction with the season’s freshest produce. It often includes tender spring vegetables like asparagus, peas, and baby spinach.

You might also find bright herbs such as parsley, dill, or chives. A light and flavorful broth, typically chicken or vegetable, forms the base.

The result is a vibrant, nutrient-dense soup that’s warming yet light, perfectly embodying the spirit of Spring. Each spoonful celebrates flavor and color, a true gastronomical homage to the season.

Can You Vary Spring Soup Recipe With Other Ingredients?

Keto: Use a bone broth for added protein and healthy fats. Skip starchy vegetables like peas and add more low-carb veggies like spinach and asparagus.
Paleo: Focus on fresh, whole ingredients. Use a homemade, grain-free bone broth. Skip legumes like peas and replace them with more vegetables.
Gluten-Free: Ensure your broth and any add-ins are gluten-free. The soup is naturally gluten-free as long as these components are safe.
Whole30: Use compliant broth and focus on fresh, seasonal produce. Avoid peas, beans, and grains.
Vegetarian: Use vegetable broth instead of chicken or beef broth. Add a variety of vegetables for a hearty soup.
Vegan: Similar to the vegetarian variation, remove any dairy products. For a creamier soup, consider adding coconut milk.

Recipe Directions

Cut carrots, turnips, and celery. Leave onions whole, and chop cauliflower.
Add to consommé or chicken stock, and bring to a boil. Simmer for 30 minutes.
Stamp sorrel and lettuce into rounds. Add to soup with chervil, tarragon, and sugar.
When vegetables are tender, add cooked peas, asparagus.
Serve with croutons.

Variations, Add-Ons, And Toppings

Variations

Protein-Boosted: Add shredded chicken, diced tofu, or cooked shrimp to make it more protein-rich.
Creamy Version: Stir in a dollop of cream or coconut milk for a velvety finish.
Spicy Kick: Add red pepper flakes, cayenne, or chopped chilies for heat.

Add-Ons

Grains: Add cooked quinoa, barley, or rice to fill the soup.
Beans: Add cooked chickpeas, black beans, or lentils for a fiber boost.
Greens: Stir in fresh spinach, kale, or swiss chard towards the end of cooking for extra nutrition.

Toppings

Crunchy Croutons: Add homemade or store-bought croutons for a delightful crunch.
Herbs: Top fresh herbs such as basil, parsley, or cilantro for added flavor and color.
Cheese: Sprinkle with parmesan, cheddar, or vegan cheese for added richness.
Seeds/Nuts: Add toasted pumpkin seeds, almonds, or sesame seeds for a nutty twist.

Can I Make Spring Soup Recipe In A Slow Cooker Or Instant Pot?

Slow Cooker

Prep your veggies as instructed and add them to the slow cooker.
Pour in the consommé or chicken stock.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, add the sorrel, lettuce, chervil, tarragon, sugar, peas, and asparagus.
Stir, cover, and continue cooking until these additions are tender.

Instant Pot

Use the ‘Sauté’ function to start the soup, adding vegetables as instructed in the recipe.
Pour in the consommé or chicken stock.
Lock the lid, set the Instant Pot to ‘Soup’ or ‘Manual’ mode, and cook for 10 minutes.
Release the pressure naturally for about 10 minutes, then quickly release the rest.
Open the pot, add the sorrel, lettuce, chervil, tarragon, sugar, peas, and asparagus.
Close the lid again and let the residual heat cook these additions until tender.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

This is an excellent option for convenience and time-saving. Choose a high-quality, low-sodium brand for the best taste. The low-sodium version allows you to control the salt content of your soup more accurately.

Homemade Broth

Making your broth allows you to control the ingredients and the flavor profile. It can be made in large batches and stored in the freezer. Suppose you have time and access to good-quality bones (for bone broth) or vegetable scraps (for vegetable broth). In that case, this can be a more flavorful and nutritious option.

How To Serve?

Temperature: Spring Soup Recipeis best served hot. Before serving, make sure it’s thoroughly heated but not boiling.
Garnish: A final flourish of fresh herbs such as parsley, chervil, or tarragon can add color and new flavor. Also, consider a swirl of cream or a drizzle of high-quality olive oil for a touch of richness.
Bread: Soup and bread go hand in hand. For dipping, consider serving the soup with a slice of crusty bread or warm dinner rolls.
Croutons: The soup is traditionally served with croutons. You can mix them or serve them on the side for added crunch.
Bowls: Use deep soup bowls to keep the soup warm for longer, and warm them before serving the soup. This ensures the soup stays hot while you’re eating it.
Pairing: Consider what you’re pairing with the soup. A fresh salad or a light sandwich can complement the soup for a complete meal.

Perfect Side Dishes

Fresh Salad: A simple green salad with a light vinaigrette dressing can complement the soup well. A cucumber salad or a Caprese salad can also work nicely.
Grilled or Roasted Veggies: Lightly grilled asparagus, zucchini, or bell peppers can offer a great contrast in texture while still keeping the meal focused on vegetables.
Sandwich: A light sandwich with a filling of your choice, such as chicken salad or cucumber and cream cheese, pairs well with this soup.
Quiche: A slice of a simple quiche, like a spinach and feta quiche, complements the soup without overshadowing it.
Bread: Crusty baguettes, warm dinner rolls, or even a slice of hearty whole-grain bread can be great to dip in the soup.
Cheese Plate: A small cheese plate with a few slices of your favorite cheeses and some fruit and nuts can be an excellent accompaniment to the soup.
Light Pasta: A small serving of a light pasta dish, like lemon spaghetti or pasta primavera, can complement the soup for a more substantial meal.

Storage And Make Ahead

Storage: After cooling the soup to room temperature, pour it into airtight containers, leaving some space for expansion if you plan to freeze it. Refrigerate for up to 4 days or freeze for up to 2 months. Clearly label each container with the contents and date.
Make Ahead: Spring Soup is ideal for preparing in advance, especially when its flavors are allowed to blend over time. Cook the soup without adding any dairy or tender vegetables that might not freeze well. Store it as instructed above. When ready to serve, gently reheat the soup, adding fresh vegetables or cream as needed. This approach not only saves time but also enhances the soup’s taste, making it a perfect option for meal planning or unexpected guests.

What Can We Do With Leftovers?

Soup Bowl: Reheat and serve it again as a soup bowl, garnished with fresh herbs and a drizzle of cream or olive oil.
Pasta Sauce: Use it as a sauce for pasta. Toss freshly cooked pasta directly into the heated soup for a vegetable-packed pasta dish.
Risotto Base: Use the soup as a flavorful base for risotto. It adds an extra layer of flavor to the rice dish.
Bread Dip: Warm it up and serve as a dipping sauce for bread in your next meal.
Casserole Base: Incorporate it as a base in a vegetable or chicken casserole for added depth of flavor.

TIPS

Use Seasonal Vegetables: Embrace the season’s bounty by incorporating fresh, seasonal vegetables such as asparagus, peas, leeks, and spinach. Their natural sweetness and crisp textures are what make Spring Soup truly shine.
Keep Vegetables Bright: To maintain the vibrant colors of your greens, consider blanching them briefly before adding them to the soup. This step locks in their vivid hues and crisp textures.
Sauté Aromatics: Start by gently sautéing aromatics like onions, garlic, and herbs. This foundational step builds a flavor base that will subtly enhance the delicate flavors of your spring vegetables.
Light Broth: Opt for a light broth, such as vegetable or chicken, to allow the flavors of the fresh vegetables to stand out. A heavy broth might overshadow the nuanced flavors of your spring produce.
Simmer Gently: Simmer the soup gently to preserve the texture and integrity of the vegetables. Overcooking can lead to mushy vegetables, which detract from the soup’s appeal.
Add Dairy Last: If your recipe calls for cream or a dairy alternative, add it towards the end of cooking. This prevents curdling and ensures a smooth, rich texture.
Adjust Seasoning: Spring vegetables require minimal seasoning to shine. A touch of salt, pepper, and perhaps a squeeze of lemon juice at the end can enhance their natural flavors without overpowering them.

Easy Spring Soup Recipe – Season’s Fresh Delightful Recipe

5 from 5 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Spring Soup Recipe is a vibrant, hearty dish bursting with the flavors of fresh spring vegetables. It combines carrots, turnips, celery, onions, and more; all simmered to perfection in a rich consommé.

Ingredients

2 2 Carrots
1 1 Turnip
1/2 1/2 Head Of Celery
10 10 Small Onions
1 Tea-Cup 1 Cauliflower (Cut Into Small Branches)
1 1 Heart Of a Small White Cabbage-Lettuce
Sorrel (A Small Handful)
1 1 Chervil Leaf
1 1 Tarragon Leaf
1/4 Pint 1/4 Peas
1/4 Pint 1/4 Asparagus Points
1/4 Pint 1/4 Croûtons
1 Quart 1 Consommé

Step-By-Step Directions

Begin by preparing your vegetables. Cut the carrots and turnip into small rounds or olive-shaped pieces. Coarsely chop the celery. Leave the small onions whole. Break the cauliflower into small branches.
Combine the prepared vegetables in a large pot. Add a quart of consommé or chicken stock.
Bring the mixture to a boil over high heat.
Reduce the heat and let it simmer for about 30 minutes.
While the soup is simmering, prepare the sorrel and lettuce. Stamp them into small round pieces.
Add the sorrel and lettuce to the soup. Include a leaf each of chervil and tarragon. Sprinkle in a teaspoon of sugar for a hint of sweetness.
Continue to simmer the soup until all the vegetables are tender.
Once the vegetables are tender, add a quarter pint each of freshly cooked young peas and asparagus heads. Stir to combine.
Ladle the soup into bowls and serve it with crunchy croutons for texture. Enjoy this comforting, wholesome spring soup hot for maximum flavor.
Optional: Add a swirl of cream or a sprinkle of fresh herbs for an additional taste before serving, if desired.
EQUIPMENT LIST
Good Quality Knife
Cutting Board
Large Pot or Dutch Oven
Spatula or Wooden Spoon
Soup Ladle
Vegetable Peeler
Blender (optional)

Notes

Adding fresh herbs such as chervil and tarragon can enhance the soup’s flavor. Consider experimenting with other herbs for a unique twist.
If preparing in advance, remember that the soup may thicken upon standing. If needed, add additional stock or water when reheating.
While the recipe calls for specific vegetables, feel free to use what you have on hand or prefer. The key is to capture the freshness and variety of spring produce.
This recipe is adaptable to various dietary restrictions. For a vegan version, replace the consommé with vegetable stock.
Lastly, remember that the beauty of this soup lies in its simplicity. It’s a celebration of spring’s bounty, meant to be enjoyed with minimal fuss.

Nutrition Table

Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!