Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cold water; 2 teaspoons kosher salt, divided, plus more to taste; 8 ounces baby carrots, peeled and cut in half; 8 ounces asparagus spears, trimmed and cut into 2-inch lengths; 4 tablespoons organic unsalted butter, divided; 1 cup thickly sliced ( 1/4 inch) leeks, white to pale green parts; 3 cloves garlic, minced; 1/2 teaspoon freshly ground black pepper, plus more to taste; 1 1/2 cups vegetable broth (preferably organic); 8 ounces pattypan squash or baby yellow squash, halved or cut into 1 1/2-inch chunks; 1 cup shelled fresh peas; 1/2 cup chopped mixed fresh herbs (such as chives, tarragon, and parsley); 1/2 teaspoon grated lemon zest; Shaved hard cheese, such as Brunkow Cheeses Little Darling or similar, for garnish (optional)

Servings: persons

3 cups cold water
2 teaspoons kosher salt, divided, plus more to taste
8 ounces baby carrots, peeled and cut in half
8 ounces asparagus spears, trimmed and cut into 2-inch lengths
4 tablespoons organic unsalted butter, divided
1 cup thickly sliced ( 1/4 inch) leeks, white to pale green parts
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, plus more to taste
1 1/2 cups vegetable broth (preferably organic)
8 ounces pattypan squash or baby yellow squash, halved or cut into 1 1/2-inch chunks
1 cup shelled fresh peas
1/2 cup chopped mixed fresh herbs (such as chives, tarragon, and parsley)
1/2 teaspoon grated lemon zest
Shaved hard cheese, such as Brunkow Cheeses Little Darling or similar, for garnish (optional)

1
Place a bowl of ice water next to the sink.
2
In a medium saucepan over medium -high heat, bring the water and 1 teaspoon of the salt to a boil.
3
Add the baby carrots and cook for 3 to 4 minutes, until crisp-tender.
4
Add the asparagus during the last minute of cooking.
5
Drain the vegetables and plunge them into the ice water bath to cool.
6
Set aside.
7
In a large, deep skillet over medium heat, melt 2 tablespoons of the butter.
8
Add the leeks and garlic and saute for 3 minutes, until softened.
9
Season the mixture with the remaining 1 teaspoon of salt and the black pepper.
10
Add the broth and squash to the skillet and raise the heat to high.
11
Bring the mixture to a simmer and then reduce the heat to medium.
12
Cook for 5 minutes, until the vegetables are crisp-tender.
13
Add the carrots, asparagus, and peas to the skillet.
14
Continue to simmer for 5 to 6 minutes.
15
Add the herbs and lemon zest to the skillet and stir to combine.
16
Remove the pan from the heat.
17
Add the remaining 2 tablespoons of butter and stir into the mixture until just melted.
18
Remove from the heat.
19
Season with additional salt and black pepper to taste if needed.
20
Transfer the soup to shallow bowls and serve hot, garnished with the shaved cheese.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cold water, 2 teaspoons kosher salt, divided, plus more to taste, 8 ounces baby carrots, peeled and cut in half, 8 ounces asparagus spears, trimmed and cut into 2-inch lengths, and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions