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
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
- 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.
- Season to taste with salt and pepper.
- Top with dill and serve.
