Soup can be had all year long – including spring. As the bitter chill passes and the spring’s warmth crawls in, we can still enjoy a cozy bowl of energizing springtime soup.
I’ve been on a spring-recipe kick, making dishes like spring vegetable fried rice and springtime spaghetti. So, this soup also made sense for the season.
If you’re a homemade soup-lover, other soups that are a must-try include our mushroom vegetable soup, black bean soup, and roasted tomato basil soup.
I used affordable, easy-to-find ingredients appropriate it this vegan soup including frozen peas, sliced mushrooms, and asparagus.
A spring soup isn’t a hard rule and anything can be added to it, usually ingredients in season for spring.
Here are more spring ingredients that can be included in this seasonal soup:
- Fava Beans
- New Potatoes
- Collard Greens
Flavorful Herbs For Spring Soup
This recipe calls for a zesty squeeze of fresh lemon juice and fragrant chopped parsley, but other flavorful herbs can be used in this soup.
Other herbs that are spring-appropriate include chives, lemongrass, oregano, rosemary, and thyme.
Any of these herbs can be used. If you don’t have fresh herbs on hand, dried works fine too.
What To Eat With Spring Soup
Springtime soup is delicious on its own, but to make a full meal out of it, including salad, a sandwich, fresh bread, or flatbread brushed with garlic butter.
How To Store
This soup keeps in the refrigerator in an air-tight container for up to 3-4 days.
Additionally, the soup can be store in a freezer for up to 6 months. To thaw, transfer the frozen soup into the refrigerator a couple of days before using.
Then warm in a Dutch oven over medium heat until warmed through. Add some additional water or broth if needed.
Spring Vegetable Soup With Asparagus
- 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
- 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).
- 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.
Did you try out this Spring Vegetable Soup With Asparagus recipe?
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