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Spring Vegetable Soup Recipe

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4.1 from 7 reviews

A vibrant and nourishing Spring Vegetable Soup featuring fresh peas, broccoli, asparagus, and spinach, blended to a smooth and creamy texture with a hint of Greek yogurt. This quick and easy recipe delivers a deliciously healthy meal perfect for a light lunch or starter.

  • Total Time: 30 minutes
  • Yield: 3 servings

Ingredients

Vegetables and Herbs

  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 125 g frozen peas (~ 1 cup)
  • 140 g broccoli florets (~ 1/2 medium head)
  • 100 g asparagus (~ 10 spears, trimmed and cut into 1 inch pieces)
  • 3 tbsp chives (chopped)
  • 50 g fresh spinach

Liquids and Seasoning

  • 1 tbsp oil
  • 750 ml vegetable stock
  • Black pepper (to taste)
  • Salt (to taste, if using low sodium stock)
  • 2 tbsp plain Greek yogurt (heaped)

Instructions

  1. Sauté aromatics: Heat the oil in a large saucepan over medium-low heat. Add the diced onion and minced garlic. Cook for 5 minutes, stirring regularly until the onion softens and becomes translucent, releasing its aroma fully.
  2. Add vegetables and stock: Add the frozen peas, broccoli florets, and chopped asparagus to the pan. Pour in the vegetable stock. Season liberally with black pepper and add salt if your stock is low sodium.
  3. Simmer the soup: Bring the mixture to a simmer. Let it cook gently for around 15 minutes, keeping the vegetables tender yet still retaining their bright green color.
  4. Add fresh herbs and spinach: Stir in the chopped chives and fresh spinach. Cook for an additional minute until the spinach wilts completely into the soup.
  5. Blend the soup: Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy.
  6. Finish with yogurt: Stir in the heaped tablespoons of Greek yogurt to add creaminess and a subtle tang. Serve portions topped with extra yogurt and chives for garnish.

Notes

  • Use fresh or frozen peas depending on availability; frozen peas work well and add sweetness.
  • If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, then return to the pot.
  • Adjust seasoning after blending to ensure perfect flavor balance.
  • For a vegan option, substitute the Greek yogurt with a plant-based yogurt alternative.
  • This soup can be served hot or chilled for a refreshing spring dish.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: International
  • Diet: Low Fat

Find it online: https://yourdailycook.com/spring-vegetable-soup-recipe/