Spring Vegetable Soup with Herbed Pistou

As winter fades and the first signs of spring emerge, nature gifts us with a vibrant bounty of fresh produce. Spring vegetables are not only packed with nutrients but also bring a refreshing lightness to meals after months of hearty winter fare. This season, let’s celebrate the best of spring’s harvest by incorporating these crisp, flavorful ingredients into our cooking. From farmers' markets to your own backyard garden, here are some of the freshest picks and a unique Spring Vegetable Soup recipe to make the most of the season.

Spring’s Star Vegetables

Some of the best seasonal vegetables available in spring include:

• Asparagus – Tender and slightly sweet, perfect for roasting or adding to soups and salads.

• Peas – Whether snap peas, snow peas, or garden peas, their bright flavor elevates any dish.

• Radishes – Crisp and peppery, great for fresh eating or light sautéing.

• Fennel – With its mild licorice-like taste, it adds a unique depth to dishes.

• Leeks – A milder cousin of onions, excellent for soups and sautéed dishes.

• Carrots – Sweet and crunchy, adding color and nutrition.

• Spinach & Other Greens – Loaded with vitamins and perfect for sautéing or blending into soups.

Spring Vegetable Soup with Herbed Pistou

This vibrant and aromatic soup celebrates the best of spring’s produce. The addition of a fresh herbed pistou—a French-style basil sauce—brings a burst of flavor, making this dish truly stand out.

Ingredients:

For the Soup:

• 2 tablespoons olive oil

• 1 leek, white and light green parts, sliced

• 2 cloves garlic, minced

• 1 bunch asparagus, chopped into 1-inch pieces

• 1 cup fresh peas (or frozen if unavailable)

• 2 medium carrots, diced

• 1 small bunch of fennel stems, chopped

• 4 cups vegetable broth

• 1 cup baby spinach

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon lemon zest

• 1/4 teaspoon red pepper flakes (optional)

For the Herbed Pistou:

• 1/2 cup fresh basil leaves

• 1/4 cup fresh parsley

• 1 small garlic clove

• 1/4 cup olive oil

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the leeks and garlic, stirring until softened and fragrant (about 3 minutes).

2. Cook the Vegetables: Add carrots and fennel, stirring for another 3 minutes. Pour in the vegetable broth and bring to a gentle simmer.

3. Simmer the Soup: Add asparagus and peas, cooking for 5-7 minutes until tender but still vibrant. Stir in spinach, salt, pepper, lemon zest, and red pepper flakes if using. Let simmer for 2 more minutes, then remove from heat.

4. Make the Pistou: In a blender or food processor, blend basil, parsley, garlic, olive oil, lemon juice, salt, and pepper until smooth.

5. Add in the herbed pistou and give a good stir. Keep some to the side to drizzle on top of each bowl.

6. Serve: Ladle the soup into bowls and drizzle with herbed pistou for a fresh, fragrant finish.

   

Why This Recipe Works

• Light yet satisfying – The combination of fresh vegetables and flavorful broth keeps it refreshing yet nourishing.

• Customizable – Swap in other spring veggies like zucchini or artichokes for variety.

• Nutrient-rich – Packed with vitamins, fiber, and antioxidants to energize your body as the seasons change.

• Elevated flavor – The herbed pistou adds a gourmet touch that sets this soup apart.

• Versatile - it’s Vegan and Vegetarian! Use Better than Bullion chicken free chicken broth.

Final Thoughts

Spring is the perfect time to embrace fresh, local produce and experiment with new flavors. This soup captures the essence of the season in every spoonful, offering a delicious way to enjoy nature’s bounty. So head to your local market, gather some vibrant spring veggies, and bring the taste of the season to your table!

What’s your favorite way to enjoy spring vegetables?

Share your thoughts and recipes in the comments below!