Healthy Spring Vegetable Soup Recipe – easy vegetarian soup recipes with seasonal green vegetables. 

Healthy Spring Vegetable Soup

With Spring finally upon us, I couldn’t resist whipping up a healthy spring vegetable soup to celebrate the season’s bounty. 

I went with zucchini, leek and asparagus in my soup. But you could also include snow peas, green beans or broad beans in your spring vegetable soup instead. 

The soup is easily adaptable to be vegan by using coconut or olive oil instead of butter. You can also finish the soup off with a dollop of the homemade vegan pesto recipe I shared the other day. 

The choice is yours about whether to keep the soup as a clear and rustic soup or blend with a stick blender for a smooth and creamy soup experience. 

Spring Vegetable Soup Recipe

• 1 Leek
• 1 Zucchini
• Bunch of Asparagus
• Vegetable Stock
• Salt & Pepper, to taste 
• Butter or Coconut Oil, for cooking 

1. Pop the kettle on with 1 to 1.5 litres of water. 
2. Heat the butter or coconut oil in a saucepan over medium heat. 
3. Chop the leek and add to the heated saucepan. 
4. Chop the zucchini into bite sized pieces and add to the leek. 
5. Remove the woody bottoms from the asparagus and chop into bite sized pieces. Save the tips and add the rest into the saucepan. 
6. Add a vegetable stock cube and cover the vegetables with the recently boiled water. 
7. Bring the soup up to the boil, reduce the heat and simmer for 15 to 20 minutes or until the vegetables have softened to your liking. 
8. Add in the asparagus tips and cook for a final few minutes.
9. Enjoy as is or blend for a smooth and creamy soup. You can top the soup with homemade pesto or sour cream.

 This soup is such a wonderful way to celebrate in season vegetables and a tasty way to get more greens into your diet. 

Spring Vegetable Soup Recipe

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Ingredients

• 1 Leek
• 1 Zucchini
• Bunch of Asparagus
• Vegetable Stock
• Salt & Pepper, to taste 
• Butter or Coconut Oil, for cooking

Instructions

1. Pop the kettle on with 1 to 1.5 litres of water. 
2. Heat the butter or coconut oil in a saucepan over medium heat. 
3. Chop the leek and add to the heated saucepan. 
4. Chop the zucchini into bite sized pieces and add to the leek. 
5. Remove the woody bottoms from the asparagus and chop into bite sized pieces. Save the tips and add the rest into the saucepan. 
6. Add a vegetable stock cube and cover the vegetables with the recently boiled water. 
7. Bring the soup up to the boil, reduce the heat and simmer for 15 to 20 minutes or until the vegetables have softened to your liking. 
8. Add in the asparagus tips and cook for a final few minutes.
9. Enjoy as is or blend for a smooth and creamy soup. You can top the soup with homemade pesto or sour cream.

More Easy Vegetarian Soup Recipes

Cheesy Broccoli Soup

Creamy Cauliflower & Leek Soup

Dairy Free Mushroom Soup

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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