Spring Vegetable Soup

This Spring Vegetable Soup is light, fresh, and brimming with vibrant spring veggies like asparagus, leeks, carrots, peas, and artichoke hearts. Creamy white beans add heartiness, while a pop of lemon and dill adds bright flavor. This is a nourishing, feel-good meal you can whip up in 30 minutes, making it perfect for busy weeknights and meal prep!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 313 kcal per serving

Ingredients

2 tablespoons - olive oil
2 - carrots
2 medium stalks - celery
2 - leeks both white and light green parts only
3 cloves - garlic
6 cups - low sodium vegetable stock
8 ounces - asparagus
15 ounces - artichoke hearts
15 ounces - cannellini beans
1 cup - peas
3 cups - baby spinach
1 tbsp - fresh dill
2 tablespoons - fresh lemon juice
½ tsp - sea salt
¼ tsp - black pepper

Instructions

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!

Nutrition