Light Spring Green Vegetable Soup (Ready in 25 Minutes)
Introduction
This light spring green vegetable soup is fresh, comforting and full of seasonal flavors without feeling heavy. It combines tender peas, spinach, leeks and potatoes in a simple broth, finished with a squeeze of lemon and a touch of cream or yogurt. Perfect for a quick lunch or light dinner, this soup comes together in about 25 minutes and is a great way to enjoy spring vegetables in a healthy, satisfying bowl.
Quick Info
- Prep time:Â 10 minutes
- Cook time:Â 15 minutes
- Total time:Â 25 minutes
- Servings:Â 4
- Difficulty:Â Easy
Ingredients
- 2 tbsp olive oil or butter
- 1 medium leek, white and light green parts only, sliced (or 1 small onion, chopped)
- 2 cloves garlic, minced
- 2 small potatoes, peeled and diced
- 1 cup frozen peas
- 3 cups fresh spinach (or baby spinach, loosely packed)
- 4 cups vegetable or chicken broth
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Juice of ½ lemon (or to taste)
- ¼ cup cream, milk, or plain Greek yogurt (optional, for creaminess)
For serving
- Extra peas or spinach leaves (optional)
- Fresh herbs: chives, parsley, or dill, chopped
- A drizzle of olive oil or a spoonful of yogurt
- Crusty bread or toasted baguette slices
Instructions
1. Sauté the aromatics
- In a large pot, heat the olive oil or butter over medium heat.
- Add the sliced leek (or chopped onion) and cook for 3–4 minutes, stirring often, until soft and translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant, without browning.
2. Add potatoes and broth
- Stir in the diced potatoes.
- Pour in the vegetable or chicken broth.
- Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are just tender.
3. Add green vegetables
- Add the frozen peas to the pot and cook for 2–3 minutes.
- Add the fresh spinach and cook just until wilted, about 1–2 minutes.
- Season with salt and black pepper.
4. Blend the soup
- Remove the pot from the heat.
- Using an immersion blender, blend the soup until smooth and creamy.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, then pour it back into the pot.
- If the soup is too thick, add a little extra broth or hot water until you reach your desired consistency.
5. Finish and adjust flavor
- Stir in the lemon juice and taste the soup.
- Adjust seasoning with more salt, pepper or lemon juice if needed.
- For a creamy version, stir in the cream, milk or Greek yogurt over low heat (do not boil if using yogurt to avoid curdling).
6. Serve
- Ladle the soup into bowls.
- Garnish with a drizzle of olive oil or a spoonful of yogurt, a few peas or spinach leaves, and chopped fresh herbs.
- Serve hot with crusty bread or toasted baguette slices.
Tips & Variations
- Extra protein:Â Add cooked shredded chicken or white beans for a more filling meal.
- More vegetables:Â You can add broccoli, green beans or zucchini along with the potatoes.
- Dairy-free:Â Skip the cream/yogurt and add a little extra olive oil for richness.
- Smooth or chunky:Â Blend completely for a silky soup, or blend only half and mix it back in if you prefer some texture.