Vegan Spring Minestrone

This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.

I take heart knowing spring is around the corner.

Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.

Jump to:

Ingredients

  • 2 Tablespoons olive oil
  • 2 celery stalks, finely diced
  • 2 leeks (only the light parts), finely diced
  • 1 onion, finely diced
  • 12 oz. red potatoes, diced into 1/2″ pieces
  • 8 sprigs of thyme
  • 6 cups water
  • 1 lb. asparagus, cut into 1″ pieces
  • 6 oz. sugar snap peas, halved
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2-3 Tablespoons fresh dill, chopped
  • Salt and pepper, to taste

This soup is loaded up with some of the first produce available each spring! It’s also very flexible – feel free to sub in your favorite green veggies here!

I used water instead of broth for this – the veggies and thyme flavor it enough as-is – but if you’re substituting veggies or herbs, you may want to consider using vegetable broth as the base.

Directions

  • In a large Dutch oven, head the oil. Add the celery, leeks, and onion and cook for 5 minutes, stirring occasionally.
  • Add in the potatoes, thyme, and water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  • Add in the asparagus and cook for 2 more minutes.
  • Stir in the snap peas and beans and simmer another 3 minutes, until all the veggies are tender.
  • Remove the thyme and season to taste with salt and pepper.
  • Top with dill and serve.

I love that this soup is ready in a half hour. It also reheats well for the next day or two – but I don’t recommend freezing this one!

More Meatless Soups

It’s been a rough winter here and soups have been our go-to. Our favorite vegan options are Vegan Slow Cooker Chickpea Noodle Soup and Southwest Bean Soup.

We also have a lot of vegetarian soups we love! Southwestern Broccoli Soup is one everyone here loves. Tomato-Basil Parmesan Soup is my kids’ most-requested!

Recipe

Vegan Spring Minestrone

Vegan Spring Minestrone

Yield: 6-8 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 Tablespoons olive oil
  • 2 celery stalks, finely diced
  • 2 leeks (only the light parts), finely diced
  • 1 onion, finely diced
  • 12 oz. red potatoes, diced into 1/2" pieces
  • 8 sprigs of thyme
  • 6 cups water
  • 1 lb. asparagus, cut into 1" pieces
  • 6 oz. sugar snap peas, halved
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2-3 Tablespoons fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. In a large Dutch oven, head the oil. Add the celery, leeks, and onion and cook for 5 minutes, stirring occasionally.
  2. Add in the potatoes, thyme, and water. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
  3. Add in the asparagus and cook for 2 more minutes.
  4. Stir in the snap peas and beans and simmer another 3 minutes, until all the veggies are tender.
  5. Season to taste with salt and pepper.
  6. Top with dill and serve.

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