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This easy, cozy spring vegetable soup is all about fresh flavor without the fuss. It’s made with seasonal favorites like snappy asparagus, juicy peas, tender mushrooms, and sweet carrots—all simmered together in one simple pot. It’s vegan, budget-friendly, and just the kind of light-but-comforting meal we need when the days get warmer but we’re still craving something cozy.
A splash of lemon juice and a sprinkle of fresh parsley at the end brings everything to life. It’s like a bowl of spring sunshine—bright, nourishing, and satisfying.
Lately, I’ve been all about spring recipes—like spring vegetable fried rice and springtime spaghetti—and this soup fits right in.
Why You’ll Love This
Quick and easy to make: This spring vegetable soup comes together in under 30 minutes with minimal prep, perfect for when you want something cozy without the time commitment. It’s a great option for busy weekdays or laid-back weekends.
Vegan and budget-friendly: Made with simple, affordable ingredients like frozen peas, carrots, and mushrooms, this soup is entirely plant-based and gentle on your wallet. No specialty items required—just seasonal veggies and pantry staples.
Fresh, vibrant flavor: The combination of lemon juice, parsley, and spring vegetables gives this soup a bright, zesty flavor that feels like a breath of fresh air. It’s comforting but light, making it ideal for the season.
Ingredients & Substitutions
- Olive oil: Olive oil is used to sauté the vegetables and develop flavor in the base of the soup. If you don’t have olive oil, avocado oil or another neutral cooking oil works just as well.
- Crimini mushrooms: Crimini mushrooms bring an earthy, savory flavor and a hearty bite that makes the soup feel satisfying. You can substitute them with white button mushrooms or chopped portobello for a deeper flavor.
- Carrots: Carrots add natural sweetness and a vibrant orange color, creating balance with the savory broth. Baby carrots or chopped parsnips are good alternatives if needed.
- Green onion (scallions): Green onions provide a mild, fresh onion flavor that blends well with spring vegetables. If scallions aren’t available, you can use chopped leeks or shallots.
- Garlic: Garlic adds bold, aromatic depth and enhances the flavor of every ingredient in the soup. If you’re short on fresh garlic, use pre-minced garlic or ½ teaspoon of garlic powder per clove.
- Vegetable broth: Vegetable broth forms the flavorful base of this vegan soup, bringing richness without animal products. You can use homemade broth or a low-sodium version for more control over salt levels.
- Water: Water helps balance out the intensity of the broth and ensures the vegetables cook evenly. You can replace it with more broth if you prefer a richer soup flavor.
- Frozen peas: Frozen peas add a pop of sweetness and a bright green color that complements the other vegetables. Fresh peas work just as well—just be sure to cook them slightly longer.
- Asparagus: Asparagus brings a crisp, slightly grassy flavor that tastes like spring in a bowl. If asparagus isn’t available, green beans or chopped zucchini are great stand-ins.
- Salt and pepper: Salt and pepper enhance the natural flavors of the vegetables and broth. Adjust both to taste, or try seasoning with garlic salt, herb blends, or chili flakes for extra flavor.
- Spinach: Spinach adds a tender texture and a big boost of nutrients, especially iron and fiber. You can also use kale, Swiss chard, or baby arugula—just give heartier greens a few more minutes to wilt.
- Parsley: Fresh parsley brightens the finished soup with a pop of color and clean herbal flavor. Try dill, chives, or even dried herbs if fresh parsley isn’t available.
- Lemon wedge: A squeeze of lemon juice at the end lifts the whole dish, adding a burst of citrusy freshness. Lime can be used instead, or you can skip it for a more mellow, earthy flavor.
Step-By-Step Recipe
- Sauté the mushrooms: Heat olive oil in a Dutch oven and cook the mushrooms until golden and tender. Remove and set aside.
- Build the soup base: In the same pot, sauté carrots and green onions until softened, then add garlic, vegetable broth, water, peas, asparagus, salt, and pepper. Simmer until the asparagus is tender.
- Finish and serve: Stir in the spinach and cooked mushrooms, letting the spinach wilt. Serve hot with chopped parsley and a squeeze of lemon juice.
Tips for the Best Spring Vegetable Soup
- Use fresh, seasonal ingredients. Spring vegetables like asparagus, peas, and carrots are the stars of this soup. Try to pick up fresh, in-season produce for maximum flavor and nutrition.
- Don’t skip the lemon! A squeeze of fresh lemon at the end adds a zesty kick that really brightens up the soup. It’s the secret ingredient that takes it from good to great.
- Customize your veggies. This soup is super flexible—feel free to swap in whatever veggies you have on hand. Kale, zucchini, or fava beans can be great additions if you want to mix things up.
What To Serve With Spring Vegetable Soup
Spring vegetable soup is delicious on its own, but if you’re looking to turn it into a full meal, pair it with a side of warm, crusty bread or a garlic-infused flatbread. A light, fresh salad with a tangy vinaigrette also complements the soup’s bright flavors. For a heartier option, serve it with a vegan grilled cheese sandwich or a side of quinoa for a boost of protein. No matter what you choose, these sides will help balance the soup’s vibrant, seasonal taste and keep you feeling satisfied.
How To Store Spring Vegetable Soup
To store spring vegetable soup, let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3–4 days, making it great for quick lunches or dinners throughout the week. For longer storage, freeze the soup in a freezer-safe container for up to 6 months. When you're ready to enjoy it again, thaw it overnight in the refrigerator and reheat it on the stove over medium heat until warmed through.
Spring Soup FAQs
Spring vegetable soup typically includes seasonal produce like asparagus, peas, carrots, mushrooms, and sometimes leafy greens like spinach or kale. It can be made with fresh or frozen veggies, depending on what you have on hand.
One common mistake is overcooking the vegetables, which can make them mushy and dull in flavor. Another is under-seasoning—vegetable soup needs a good balance of salt, herbs, and acidity to shine.
Try adding a splash of lemon/lime juice, fresh herbs like parsley or thyme, or a spoonful of miso paste or nutritional yeast. You can also sauté the veggies with garlic and onion before simmering to deepen the flavor.
More Springtime Recipes
Spring Vegetable Soup With Asparagus
Ingredients
- 2 tablespoons olive oil
- 8 ounces crimini mushrooms sliced
- 2 whole carrots sliced
- 1 cup green onion/scallions chopped, with the lower stem/white part of the onion
- 5 garlic cloves crushed
- 4 cups vegetable broth
- 1 cup water
- 1 cup frozen peas
- 1 cup asparagus trimmed and chopped
- Salt and pepper to taste
- 2 cups spinach
- Parsley chopped, to garnish
- Lemon wedge for serving
Instructions
- In a dutch oven over medium-high heat, add one tablespoon of olive oil. Once the oil is hot, add the mushrooms. Cook for 3 minutes without stirring. After, flip and cook for an additional 3 minutes. Lower heat to medium and remove mushrooms from the dutch oven. Set aside.
- In the same dutch oven, add one tablespoon of oil, then add the carrots and onion. Cook and stir until tender, about 3 minutes.
- Add garlic and cook for 30 seconds. Then, add the broth, water, peas, asparagus, and additional salt and pepper to taste.
- Simmer for about 5 minutes until asparagus is tender. Add the spinach and mushrooms to the dutch oven. Cook until spinach has wilted.
- Serve and garnish with chopped parsley and a wedge of lemon (optional).
Notes
- For the broth, I used Edward & Sons’ Not-Chick’n bouillon cubes. Two of their cubes make 4 cups of broth. However, feel free to use any kind of broth you prefer, or even homemade. You may just need to adjust the salt to your liking.
- Green onions and scallions are the same - they just go by many names. Be sure to use their lighter/white stalks for this recipe and remove their bulbs. Their bulbs are the very bottom piece with roots.
- I used crimini mushrooms because I enjoy their firmer texture. But any kind of mushroom will work in this recipe.
Nutrition
Did you try out this Spring Vegetable Soup With Asparagus recipe?
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Spring Lemon Garlic Spaghetti With Asparagus
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