This Spring Vegetable Soup is bright, light, and full of fresh seasonal vegetables—think asparagus, leeks, carrots, peas, and artichoke hearts. Cannellini beans add creamy heft while lemon and fresh dill lift the flavors for a clean, spring-forward finish. Ready in about 30 minutes, this soup is perfect for quick weeknight dinners, easy meal prep, and healthy lunches throughout the week.
Soup is one of the simplest ways to eat more vegetables, and I love adapting recipes to what’s fresh at the market. This Spring Vegetable Soup draws inspiration from a lemony artichoke soup but leans into a medley of spring produce, creamy white beans, and plenty of herbs for a satisfying yet light meal.
It’s flexible: keep it vegan and gluten-free, or add your favorite protein. The recipe scales well for meal prep and tastes even better the next day once the flavors have melded.
Why you’ll love this recipe
- Light but filling: fresh spring vegetables plus creamy white beans make the soup feel substantial without heaviness.
- Fast: about 10 minutes of prep and roughly 20 minutes of simmering.
- Adaptable: naturally vegan and gluten-free; easily customized with other vegetables or added protein.
- Meal prep friendly: stores well in the fridge for several days and can be frozen.
Recipe ingredients
- Leeks – Use the white and light green parts for a mild, tender onion-like flavor. Clean them thoroughly as dirt can hide between layers.
- Asparagus – About half a bunch (roughly 8 ounces). Trim woody ends and cut into 1″ pieces.
- Artichoke hearts – Use artichoke hearts packed in water to avoid a too-briny taste. Quarter or halve depending on size.
- Vegetable stock – Low-sodium stock helps control the final salt level; you can use homemade or store-bought.
- White beans – Cannellini or other white beans add creaminess and plant-based protein; chickpeas also work well.
- Peas and spinach – Fresh or frozen peas and baby spinach add color and quick-cooking greens.
- Lemon and dill – Fresh lemon juice brightens the soup; chopped dill provides a classic spring herb note. Adjust lemon to taste.
- Seasoning – Salt and black pepper to taste, plus olive oil for sautéing.
The full ingredient quantities are provided in the recipe card below.
How to make vegan spring soup
This soup comes together quickly: a short sauté to soften the aromatics, then simmer briefly with the stock and spring vegetables until everything is tender but still vibrant.
Pro tip: Chop and prep the vegetables a day or two in advance to make the cooking process even faster.
Recipe FAQs
Yes. The flavors often improve after a day in the fridge. Store in an airtight container for up to 5 days, or freeze portions for up to 3 months.
Absolutely. Zucchini, summer squash, green beans, bell peppers, mushrooms, or diced potatoes are all good additions. If you use frozen vegetables, add them later in the cooking time to avoid overcooking.
Serving suggestions
Serve this soup in any of the following ways:
- With warm crusty bread or a simple focaccia for dipping.
- Alongside a fresh spring salad such as spinach with strawberries or a butter lettuce salad.
- Add cooked chicken or shredded rotisserie chicken for extra protein.
- Top with a spoonful of basil pesto, carrot-top pesto, or a sprinkle of grated cheese if not keeping it vegan.
Recipe notes
- Make ahead: Chop vegetables up to a few days ahead to speed up prep time.
- If you prefer a brothier soup, add up to 2 cups more vegetable stock.
- Adjust lemon and dill to taste—start conservatively and add more if you like a brighter finish.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
More soup recipes you’ll love
- Carrot ginger soup
- Creamy asparagus soup
- Instant pot vegetable soup
- Lemon chicken vegetable soup
- Summer vegetable soup with pesto
- White bean and kale soup
Spring Vegetable Soup Recipe
Ingredients (serves 6-8)
- 2 tablespoons olive oil
- 2 medium carrots, cut into 1/4–1/2″ chunks
- 2 medium stalks celery, cut into 1/4–1/2″ chunks
- 2 large leeks (white and light green parts only), halved and sliced into half moons
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable stock
- 8 ounces asparagus, trimmed and cut into 1″ pieces
- 15 ounces artichoke hearts, drained and halved or quartered
- 15 ounces cannellini beans, rinsed and drained
- 1 cup peas (fresh or frozen)
- 3 cups baby spinach
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice, or to taste
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and leeks and sauté for about 5 minutes, until softened. Add the garlic and cook for 30 seconds more until fragrant.
- Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Stir and bring the stock to a gentle boil.
- Reduce heat to medium-low and add the asparagus, artichoke hearts, cannellini beans, and peas. Simmer for 8–10 minutes, or until the asparagus is tender but still bright.
- During the last minute of cooking, stir in the baby spinach so it wilts quickly. Remove the pot from heat.
- Stir in the chopped dill and fresh lemon juice. Season with sea salt and black pepper to taste. Adjust lemon and herbs as desired and serve warm.
Notes
- Prep vegetables ahead of time to save active cooking minutes.
- Use up to 2 extra cups of broth if you prefer a looser soup.
- Substitute other seasonal vegetables or beans as desired.
- Refrigerate leftovers up to 5 days or freeze up to 3 months.
Nutrition (per serving, approximate)
Calories: 138 kcal; Carbohydrates: 22 g; Protein: 7 g; Fat: 4 g; Fiber: 7 g. Nutrition values are estimates and can vary based on ingredients used.
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