Spring Vegetable Soup Recipe with Asparagus, Peas and Mint

This Spring Vegetable Soup is light, bright, and full of fresh seasonal vegetables—think asparagus, leeks, carrots, peas, and artichoke hearts. Creamy white beans make it satisfying, while fresh lemon and dill add a bright finishing touch. Ready in about 30 minutes, this nourishing vegan and gluten-free soup is ideal for weeknights and meal prep.

Spring vegetable soup in a bowl with lime slices on top.

Soup is one of the easiest ways to add more vegetables to your meals, and this recipe highlights the very best of spring produce. Leeks lend a gentle onion flavor and silky texture, asparagus brings a delicate firmness, peas add natural sweetness, and artichoke hearts contribute a tender, slightly tangy element. Cannellini beans (or another white bean) provide plant-based protein and creaminess without dairy.

Inspired by classic lemony soups, this version uses fresh lemon juice and chopped dill at the end so the bright flavors come through. The recipe is flexible—swap in other seasonal vegetables or add a protein if you prefer. It keeps well in the refrigerator for up to five days and freezes nicely for longer storage.

Healthy spring soup in a Dutch oven with lemon and dill.

Why you’ll love this recipe

Bright, seasonal flavors—lemon and dill lift the vegetables and beans for a fresh, spring-forward taste.
Fast and simple: about 10 minutes of prep and 20 minutes to cook.
Vegan and gluten-free by default, but easy to customize with additional proteins or other vegetables.
Excellent for meal prep: stores in the fridge for several days and can be frozen for months.

Recipe ingredients

Leeks: Use the white and light green parts only, cleaned and sliced. Leeks are milder than onions and add a tender, savory base.
Asparagus: About 8 ounces (half a bunch). Trim the woody ends and cut into 1″ pieces.
Artichoke hearts: Use those packed in water and drained; quarter or halve larger pieces as needed.
Vegetable stock: Low-sodium vegetable broth keeps the soup light; use homemade or store-bought.
White beans: Cannellini are used here, rinsed and drained. Chickpeas or other beans work well, too.
Peas and spinach: Fresh or frozen peas; fresh baby spinach added at the end gives color and nutrients.
Lemon and dill: Fresh lemon juice and chopped dill stirred in off the heat brighten the soup.
Seasoning: Sea salt and black pepper to taste, plus a little olive oil for sautéing.

The full ingredient amounts and quantities are included in the instructions section below.

How to make vegan spring soup

This soup is straightforward and forgiving. Prep the vegetables first, then sauté aromatics, add stock and vegetables, simmer briefly, and finish with herbs and lemon.

Pro tip: Chop the vegetables a day or two ahead to make weeknight cooking even faster.

Sauté aromatics: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 2 medium carrots (cut into 1/4–1/2″ chunks), 2 stalks celery (same size), and 2 large leeks (white and light green parts, halved and sliced). Cook about 5 minutes until softened. Stir in 3 cloves minced garlic and cook 30 seconds more.
Add stock and main vegetables: Pour in 6 cups low-sodium vegetable stock, scraping up any browned bits from the pot. Bring to a simmer, then add 8 ounces asparagus (cut into 1″ pieces), 15 ounces drained artichoke hearts (quartered if large), and 15 ounces rinsed cannellini beans. Simmer 8–10 minutes, until asparagus is tender but still bright.
Finish with greens and flavor: Add 1 cup peas and 3 cups baby spinach during the last minute of cooking so the greens wilt but remain vibrant. Remove from heat and stir in 1 tablespoon chopped fresh dill, 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
Serve: Ladle into bowls and garnish with extra dill or a lemon wedge if desired. Enjoy warm.

Cooked aromatics for spring vegetable soup. — Cook carrots, celery and leeks until softened, then add garlic.

Aromatics with vegetable stock, asparagus and white beans. — Add stock, asparagus, artichoke hearts, and beans. Simmer until asparagus is tender.

Spring vegetable soup with peas and spinach added. — Add peas and spinach in the final minute.

Vegan spring soup with lemon and dill. — Stir in fresh dill and lemon after removing from heat.

Recipe FAQs

Can I make this spring soup in advance?

Yes. The flavors deepen after a day in the refrigerator. Store in an airtight container for up to 5 days. To freeze, cool completely and freeze for up to 3 months; thaw in the refrigerator before reheating gently on the stove.

Can I customize the vegetables?

Absolutely. Swap in zucchini, summer squash, green beans, mushrooms, bell peppers, or diced potatoes. Frozen vegetables work too—add them according to their cooking time.

Vegan spring vegetable soup in a Dutch oven with lemon and dill.

Serving suggestions

Serve with crusty bread or a rosemary focaccia for dipping.
Pair with a simple green salad—spinach with strawberries, or a butter lettuce salad work well.
Add cooked rotisserie chicken or shredded cooked chicken for extra protein if you’re not keeping it vegan.
Finish with a spoonful of pesto or a sprinkle of grated Parmesan if desired.

Recipe notes

Chop vegetables ahead to speed up cooking on busy nights.
Adjust the broth volume by up to 2 cups for a thinner or more brothy soup.
Substitute fresh herbs for dill if preferred—parsley or chives would be nice.
Store in the fridge for up to 5 days or freeze portions for up to 3 months.

Spring Vegetable Soup in a bowl with a spoon buried in it.

Nutrition (approximate per serving)

Calories: 138 kcal; Carbohydrates: 22 g; Protein: 7 g; Fat: 4 g; Fiber: 7 g; Sodium: ~482 mg. Nutrition estimates are guidelines and will vary based on ingredient brands and quantities used.