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Spring Vegetable Soup

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Ingredients

Warning0 allergens identified

Spring Vegetable Soup

2 tablespoons olive oil

2 carrotscut into 1/4-1/2" chunks

2 medium stalks celerycut into 1/4-1/2" chunks

2 leeks both white and light green parts onlyhalved and sliced into half moons

3 cloves garlicminced

6 cups low sodium vegetable stocksee note 3

8 ounces asparagustough stems removed and chopped into 1" pieces

15 ounces artichoke heartspacked in water and drained well; quarter them as needed by cutting in half lengthwise

15 ounces cannellini beansrinsed and drained

1 cup peasadd during the last minute of cooking time with the spinach

3 cups baby spinach

1 tbsp fresh dillchopped

2 tablespoons fresh lemon juiceadd more to taste

½ tsp sea saltor to taste

¼ tsp black pepperor to taste

Heat the olive oil over medium heat in a large pot. Add the carrots, celery and leeks and cook about 5 minutes until the vegetables have softened. Add the garlic and cook 30 seconds longer. 2 tablespoons olive oil,2 medium carrots,2 medium stalks celery,

Add the stock scraping up any brown bits on the bottom of the pan, then stir well and bring to a boil. Reduce the heat to medium low and add the asparagus, artichoke hearts, beans and fresh peas. If using frozen peas, add them during the last minute of cooking time with the spinach. Simmer for 8-10 minutes or until the asparagus reaches the desired doneness. Add the spinach and peas during the last minute of cooking time.

Remove from heat and stir in the dill, lemon juice, salt and pepper. Taste and adjust the seasoning as needed. Serve and enjoy!

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Nutrition

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Tips & Tricks (5)

Prep Leeks Properly 🧅
Split leeks lengthwise and rinse thoroughly between layers to remove hidden soil and grit, then slice into half-moons for even cooking and distribution throughout the soup.
Build Flavor with Aromatics 🧄
Sauté garlic and leeks in olive oil for 2-3 minutes before adding stock to create a rich, caramelized base that elevates the entire soup's depth of flavor.
Add Vegetables Strategically ⏱️
Introduce ingredients in stages based on cooking time—carrots and celery first, then asparagus and artichokes mid-way, and delicate spinach and peas in the final minute to preserve their texture and vibrant color.
Finish with Fresh Citrus 🍋
Squeeze fresh lemon juice and sprinkle dill just before serving rather than cooking them into the soup to maintain their bright, fresh flavors and aromatic qualities.
Don't Overcook the Beans 🫘
Add canned cannellini beans only in the last 5 minutes to prevent them from becoming mushy while still warming through and absorbing the soup's flavors.