30-Minutes Spring Vegetable Soup Recipe For A Healthful Choice

Welcome spring’s charm with our vibrant spring vegetable soup recipe. This nourishing delight, boasting an array of fresh, seasonal produce, makes your dining table come alive. It’s a journey of flavors packed with tender asparagus, sweet peas, and crunchy carrots.

Embrace the burst of colors, the refreshing texture, and the enticing aroma. Every spoonful unfolds a tale of nature’s best. You can’t help but appreciate the finesse and subtlety it brings. A true homage to the season, this soup radiates warmth and love.

The beauty of this recipe lies not only in its flavors but also in its simplicity. With just a few basic steps, you can savor the spirit of spring. There’s something inherently satisfying about enjoying a meal that’s also a testament to the season’s bounty.

Sit, make yourself comfortable, and let us guide you through this culinary adventure. It’s not just about satisfying hunger but a celebration of life, one spoonful at a time. Your bowl is waiting. It’s time to relish the flavor symphony of Spring Vegetable Soup.

What Is Spring Vegetable Soup?

Spring Vegetable Soup is a delightful medley of seasonal produce that celebrates the onset of spring. It typically includes fresh vegetables like asparagus, peas, and carrots. Each ingredient is simmered gently to create a light, nourishing broth. 

The result is a flavorful, colorful soup that’s as pleasing to the eyes as it is to the taste buds. It’s an easy-to-prepare dish that brings the freshness of spring straight to your dining table.

Can You Vary The Recipe With Other Ingredients? 

The Spring Vegetable Soup recipe can be modified to suit various dietary preferences. Here are some suggestions:

• Keto: Limit the use of high-carb vegetables like potatoes and corn. Add more low-carb veggies like zucchini, spinach, and broccoli. Also, add more fats, like coconut oil, instead of vegetable oil.
• Paleo: Replace regular potatoes with sweet potatoes, which are paleo-friendly. Also, omit the beans and noodles, and increase the number of vegetables or add lean meat like chicken.
• Gluten-Free: Ensure the gluten-free chicken broth, or make your own at home. Use gluten-free noodles or replace them with rice.
• Whole30: Use compliant chicken broth, or make your own. Skip the beans and noodles and add more Whole30-compliant vegetables.
• Vegetarian: Replace the chicken broth with vegetable broth. Add a variety of vegetables for a full range of flavors.
• Vegan: Use vegetable broth instead of chicken broth. Skip the egg noodles, or replace them with vegan-friendly alternatives. You can also add more beans for protein.

Recipe Directions

• Heat oil in a large pot over medium heat. 
• Sauté onion and garlic until tender.
• Add potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Mix well.
• Pour in chicken broth and bring to a boil. 
• Lower heat and simmer for 20 minutes until the potato is tender.
• Stir in egg noodles and white beans. 
• Cook for 7 more minutes until noodles are tender and beans are heated. Serve hot.

Variations, Add-Ons, And Toppings

Spring Vegetable Soup is incredibly flexible and can be tailored to your tastes or dietary needs. Here are some variations, add-ons, and toppings:

Variations

• Protein Boost: Add shredded chicken, beef, or tofu for a protein-packed soup.
• Seafood Twist: You can add prawns, clams, or white fish to flavor the seafood.
• Grain Inclusion: Add some cooked barley, quinoa, or brown rice to make the soup heartier.

Add-ons

• Spice it up: Add a pinch of red pepper flakes or some chopped jalapenos for a spicy kick.
• Herbal Freshness: Adding fresh herbs like basil, parsley, or dill can give a new taste.
• Cheesy Delight: For a creamy texture, Stir in some grated cheese, such as cheddar or parmesan.

Toppings

• Crunchy Croutons: Top the soup with homemade croutons for a pleasant crunch.
• Sour Cream or Yogurt: A dollop of sour cream or yogurt can add a tangy creaminess.
• Seeds and Nuts: Sprinkle some pumpkin seeds, sunflower seeds, or chopped almonds for added texture and nutrition.
• Fresh Herbs: Garnish with chopped fresh herbs like chives or parsley for added color and freshness.
• Lemon Zest: A bit of lemon zest can add a refreshing tang and aroma.

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

You can prepare the Spring Vegetable Soup in a slow cooker or Instant Pot. Here’s how you do it:

Slow Cooker

• Sauté onion and garlic in a pan with oil until tender, then transfer them to the slow cooker.
• Add potato, broccoli, corn, spinach, mushrooms, carrots, cabbage, and chicken broth into the slow cooker.
• Set the slow cooker low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
• About 30 minutes before serving, stir in egg noodles and white beans. Cook until noodles are tender and beans are heated through.

Instant Pot

• Turn on the sauté function in the Instant Pot and heat the oil. Add onion and garlic, and sauté until tender.
• Add potato, broccoli, corn, spinach, mushrooms, carrots, cabbage, and chicken broth. Secure the lid, set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode, and set the timer for 5 minutes.
• Once done, release the pressure using the quick-release method. Open the lid and turn on the sauté function again.
• Stir in egg noodles and white beans. Allow the soup to simmer for 7-10 minutes until the noodles are cooked and the beans are heated.

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

Both store-bought and homemade broths can be used in the Spring Vegetable Soup recipe, each with advantages.

Store-Bought Broth

• It’s a convenient and time-saving option, perfect when you need to whip up a soup quickly. 
• When buying, opt for low-sodium versions to control the saltiness of your soup better. Also, look for organic or preservative-free broths for a healthier choice.

Homemade Broth

• This allows you to control the ingredients and flavor profile. Homemade broth is usually more flavorful and nutritious. 
• It can be made in large batches and stored in the freezer for later use. However, it does require more time and planning to prepare.

How To Serve ?

The Spring Vegetable Soup is a versatile dish. It can be served in various ways to enhance its appeal and taste. Here are some suggestions:

• Crusty Bread: Serve the soup with crusty bread for dipping. It’s a classic combination that’s hard to beat.
• Salad: Pair the soup with a light, fresh salad for a wholesome, balanced meal.
• Garnishes: Top the soup with fresh herbs like parsley or cilantro for a new flavor. Add a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Protein: If you want to make the soup a more substantial meal, you can add cooked chicken, beef, or even tofu.
• Grains: Serve the soup over a bed of cooked rice, quinoa, or farro for added texture and to make the dish more filling.
• Crackers: A handful of crackers on the side adds a lovely crunch to the meal.

Perfect Side Dishes

• Crusty Bread: A piece of crusty, whole-grain bread makes a great side dish, perfect for dipping into the soup.
• Grilled Cheese Sandwich: This is a classic soup sidekick. A crispy, melty grilled cheese sandwich can elevate your soup to a comforting main meal.
• Green Salad: A fresh green salad with a light vinaigrette dressing complements the hearty soup with a touch of crispness and freshness.
• Roasted Vegetables: Roasted root vegetables or a mix of your favorite vegetables can add serving veggies.
• Quinoa Salad: A light, fluffy quinoa salad with various chopped vegetables adds protein and is a great gluten-free option.
• Garlic Bread: Warm, buttery garlic bread is a flavorful accompaniment that pairs well with most soups.
• Stuffed Bell Peppers: Bell peppers stuffed with a grain like quinoa, rice, and some cheese can turn your soup into a feast.

Storage & Make Ahead

• Refrigerator Storage: Allow soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezer Storage: For longer storage, ladle soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make Ahead: Prepare soup up to 2 days in advance, stopping before adding delicate herbs or greens. Store in the refrigerator. Just before serving, reheat and add fresh herbs for optimal flavor. Perfect for easy weekday meals or entertaining!

What Can We Do With Leftovers? 

Leftover Spring Vegetable Soup can be transformed in numerous ways. Here are a few creative options:

• Pasta Sauce: Blend the soup until smooth and use it as a base for pasta sauce. Just heat it, add your cooked pasta, and toss together.
• Grain Bowl Base: Use the soup as a flavorful base for a grain bowl. Add cooked rice, quinoa, or farro, and top with your favorite protein.
• Bread Dip: Blend and thicken the soup, and use it as a savory dip for crusty bread.
• Stew: Add some cooked chicken, beef, or beans to the soup to make a hearty stew.
• Casserole Base: Use the soup as a base for a vegetable casserole. Just add your choice of veggies and top with cheese before baking.
• Freeze: If you can’t immediately use the leftovers, remember to freeze them later.

30-Minutes Spring Vegetable Soup Recipe For A Healthful Choice

5 from 4 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

150

kcal

Savor the freshness of the season with this vibrant Spring Vegetable Soup. A symphony of nutritious vegetables simmered in a rich, flavorful broth; this soup is a feast for the taste buds and a healthful choice.

Ingredients

• 1 Tablespoon 1 Vegetable Oil

• 1/2 Cup 1/2 Chopped Onion

• 1 Clove 1 Minced Garlic

• 1 1 Peeled and Chopped Potato  (medium size)

• 1/2 Cup 1/2 Chopped Broccoli

• 1/2 Cup 1/2 Frozen Corn

• 1/2 Cup 1/2 Torn Spinach

• 1/2 Cup 1/2 Chopped Fresh Mushrooms

• 1/2 Cup 1/2 Chopped Carrots

• 1/4 Cup 1/4 Chopped Cabbage

• 32 Ounce 32 Chicken Broth

• 6 Ounce 6 Egg Noodles

• 1 Cup 1 Canned White Beans

Step-By-Step Directions

• Start by preparing all the vegetables. Peel and chop the onion, garlic, and potato. Cut the broccoli, mushrooms, and carrots into small pieces. Tear the spinach and chop the cabbage.
• Heat a tablespoon of oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and minced garlic.
• Cook the onion and garlic, stirring frequently, until they become tender and fragrant.
• Add the chopped potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Mix the ingredients, ensuring the vegetables are coated with the oil.
• Pour the chicken broth into the pot, covering the vegetables. Increase the heat to high, bringing the broth to a boil.
• Once the soup is boiling, reduce the heat to low. Let it simmer for about 20 minutes. During this time, the potato should become tender.
• After the soup has simmered, stir in the egg noodles and canned white beans.
• Continue cooking the soup on low heat for about 7 minutes. The noodles should become tender, and the beans should be heated through.
• Once the soup is done, you can add any final touches. Season to taste with salt and pepper, or sprinkle some fresh herbs on top for additional flavor.
• Serve the soup hot. This recipe makes multiple servings, so it’s great for a family meal or storing in the fridge for later use.
• EQUIPMENT LIST
• Large Pot or Dutch Oven
• Chopping Board and Knife
• Measuring Cups and Spoons
• Ladle
• Can Opener
• Vegetable Peeler
• Colander

Notes

• Vegetable choices in this recipe are flexible. Feel free to add or omit based on your preferences and what’s fresh in the market.
• Substitute the chicken broth with vegetable broth for a vegetarian or vegan version.
• If you like your soup thicker, you can blend part of it and mix it back in.
• Soup leftovers can be stored in the refrigerator for 3-4 days or in the freezer for up to 3 months.
• Adjust salt and pepper quantities to your taste.
• If using dried herbs, remember they are more potent than fresh. Use one-third of the amount specified for fresh herbs.
• Reheat leftovers gently on the stovetop or in the microwave, stirring occasionally for even heating.

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!

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