Quick Facts
Time: 60 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegetarian (vegan-capable)
Introduction
Spring Soup solves the weeknight puzzle when you crave something light yet satisfying. This wild herb & spring vegetable broth bowl leans on simple technique—layering vegetables by cook time—so everything tastes fresh and tender, never mushy. The flavor is bright and gardeny: clear golden broth, sweet peas, asparagus, baby potatoes, artichoke hearts, and ribbons of delicate greens with an herby finish. The texture is clean and sip-able, with pops of veg that stay distinct. It’s perfect for anyone who wants a simple soup that feels restorative, whether you’re cooking for family, planning Sunday Soup, or building a week of lunches. If “Spring Soup Ideas” are on your mind, this is the reliable, repeatable bowl you’ll keep coming back to.
Looking for more bright bowls like this? Browse my Spring Soup Recipes for fresh, veggie-forward ideas.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: fresh herbs, sweet peas, clean broth
- Great leftovers: reheats beautifully
Spring Soup Wild Herb & Spring Vegetable Broth Bowl — Cozy, Reliable, Weeknight-Ready
- Total Time: 60 minutes
- Yield: 4–6 servings
- Diet: Vegetarian
Description
Cozy, reliable Spring Soup with a clear golden broth, baby potatoes, artichoke hearts, chickpeas, peas, asparagus, and tender greens—finished with fragrant pesto. Light yet satisfying, flexible with fridge swaps, and perfect for weeknights and leftovers.
Ingredients
2 tbsp extra-virgin olive oil
6 medium green onions, whites/light greens separated from dark greens, sliced
2 large garlic cloves, minced (or 2 green garlic stalks, finely chopped)
1 lb baby potatoes, scrubbed and cut into 1-inch chunks
1 (15-oz) can diced tomatoes with juices
4 cups vegetable stock (low-sodium)
1/4 tsp fine sea salt, plus more to taste
1/2 lb artichoke hearts, roughly chopped (fresh or frozen)
1 (15-oz) can chickpeas, rinsed and drained
1 cup peas (fresh or frozen)
1/2 lb asparagus, trimmed and cut into 1-inch pieces
2 cups tender spring greens (dandelion, chard, spinach, kale, or arugula), thinly sliced
Up to 1/4 cup basil pesto (homemade or store-bought)
Freshly ground black pepper
Grated hard cheese for serving (optional)
Instructions
1) Sauté aromatics: Heat olive oil in a large soup pot over medium-high. Add the white/light green parts of the green onions and the garlic; sauté 1 minute until fragrant.
2) Add potatoes: Stir in potatoes and cook 1 minute to coat.
3) Simmer base: Add diced tomatoes with juices, vegetable stock, and 1/4 tsp salt. Bring to a lively simmer, cover, and cook 10 minutes.
4) Layer veg: Stir in artichoke hearts; simmer 5 minutes. Add chickpeas and peas; simmer 5 minutes.
5) Finish fast-cook veg: Add asparagus; cook 2 minutes. Add greens and dark green onion tops; cook 1 minute, just until wilted.
6) Season & serve: Remove from heat and stir in pesto. Taste and adjust with salt and black pepper. Serve warm with optional grated hard cheese.
Notes
• Keep veggies distinct: add asparagus and greens at the end so they stay bright and crisp-tender.
• Add pesto off heat to keep herbs fragrant.
• Make it vegan: skip cheese and use vegan pesto.
• Storage: refrigerate 3–4 days. Freeze up to 3 months WITHOUT pesto/cheese; add after reheating.
• Reheat gently; loosen with a splash of stock/water and brighten with lemon if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: One-pot simmer
- Cuisine: American
Ingredients
- 2 tbsp extra-virgin olive oil
- 6 medium green onions, whites/light greens separated from dark greens, sliced
- 2 large garlic cloves, minced (or 2 green garlic stalks, finely chopped)
- 1 lb baby potatoes, scrubbed and cut into 1-inch chunks
- 1 (15-oz) can diced tomatoes with juices
- 4 cups vegetable stock (low-sodium)
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 lb artichoke hearts, roughly chopped (fresh or frozen)
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 cup peas (fresh or frozen)
- 1/2 lb asparagus, trimmed and cut into 1-inch pieces
- 2 cups tender spring greens (dandelion, chard, spinach, kale, or arugula), thinly sliced
- Up to 1/4 cup basil pesto (homemade or store-bought)
- Freshly ground black pepper
- Grated hard cheese for serving (optional)
What each ingredient does:
Olive oil: blooms aromatics. Green onion/garlic: savory base. Potatoes: body and comfort. Diced tomatoes: acidity and backbone. Stock: clean canvas. Salt: lifts flavors. Artichoke hearts: gentle tang, spring vibe. Chickpeas: protein and creaminess. Peas: sweetness. Asparagus: grassy snap. Greens: herbal finish. Pesto: aromatic top note. Pepper: gentle heat. Cheese: savory finish.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: use leeks or shallots instead of green onions.
- Protein: swap chickpeas for cannellini beans.
- Veg: sub zucchini or green beans for asparagus; swap spinach for chard/kale.
- Starch: add tiny pasta or cooked grains for a heartier bowl.
- Dairy/Fats: finish with olive oil if skipping cheese; use a dairy-free pesto if needed.
- Diet swaps: vegan—skip cheese and use vegan pesto; gluten-free—avoid pasta add-ins.
- Budget/time savers: use frozen peas and frozen artichoke hearts; pre-cut veg to speed prep.
Equipment Notes
A heavy 5–6-quart soup pot or Dutch oven holds heat and simmers evenly. A wooden spoon helps you scrape browned bits without scratching. If you plan to add tiny pasta later, have a measuring cup handy to reserve broth for thinning. A ladle makes clean bowl-ups. No blender required; the appeal is the clear broth and distinct veg.
Step-By-Step
- Prep smart: Slice the green onions, keeping dark greens separate. Chop garlic, potatoes, and artichoke hearts; measure peas and chickpeas. This staging keeps the cook smooth.
- Start the base: Warm olive oil over medium-high. Add white/light green parts of onions and garlic; sauté 1 minute until aromatic. This brief bloom sweetens the base.
- Build body: Add potatoes; stir 1 minute so they gloss with oil—this helps them cook evenly.
- Add acidity and liquid: Pour in diced tomatoes with their juices and the vegetable stock; season with a pinch of salt. Bring to a lively simmer, cover, and cook 10 minutes. The potatoes begin to tenderize and the broth clears.
- Layer spring veg: Stir in artichoke hearts and cook 5 minutes. Add chickpeas and peas; simmer 5 minutes more so peas stay bright.
- Finish fresh: Add asparagus; cook 2 minutes. Fold in sliced greens and the dark green onion tops; cook 1 minute just until wilted.
- Season & lift: Off the heat, stir in pesto. Taste; add salt and pepper until the broth pops. Ladle into warm bowls and add cheese if you like.
Doneness cues: potatoes should be tender but hold shape; asparagus should be bright and crisp-tender; greens just wilted.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop potatoes and aromatics 1 day in advance; store in water (potatoes) and airtight containers (aromatics).
- Fridge: 3–4 days; veggies remain distinct if you avoid overcooking.
- Freeze: Up to 3 months without pesto or cheese; add those after reheating. Potatoes soften slightly after freezing—still tasty.
- Reheat: Warm gently over medium-low; add a splash of stock or water to loosen. Brighten with a squeeze of lemon if needed.
How to Lighten / Make It Creamy
- Lighten: Reduce oil to 1 tbsp and add extra greens or zucchini.
- Creamy: Stir in a spoonful of yogurt or a splash of evaporated milk off heat. Temper dairy by whisking with a bit of hot broth first to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: toasted breadcrumbs or seeds.
Fresh: basil, parsley, chives.
Tang/Heat: lemon zest, a squeeze of lemon, chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or cooked farro is perfect. Add a simple salad with lemony vinaigrette. For drinks, try sparkling water with citrus or a light, crisp white.
Scaling the Recipe
Double for meal prep; use a wider pot so veg aren’t crowded, and bring back to a simmer after each addition. Halve easily; watch timings—smaller volumes cook a touch faster.
Nutrition & Dietary Notes
This bowl offers plant protein from chickpeas and fiber from potatoes and greens. It’s naturally vegetarian and can be dairy-free with simple swaps.
Troubleshooting
- Too salty? Add unsalted stock or water and a squeeze of lemon.
- Too bland? Salt in small pinches and add a spoon of pesto or lemon.
- Too watery? Simmer uncovered a few minutes.
- Overcooked veg? Fold in a handful of fresh chopped greens to bring back texture.
FAQs
Can I use frozen or precut vegetables? Yes—frozen peas and artichoke hearts are great time savers.
Best swaps if I don’t have asparagus? Green beans or zucchini work well.
How do I keep potatoes from getting mushy? Add them early, simmer gently, and stop when they’re just tender.
Can I make it dairy-free/gluten-free? Skip cheese and use dairy-free pesto; avoid pasta add-ins for GF.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer (without pesto/cheese).
Variations
- Lemony Herb: Finish with zest and juice of 1/2 lemon and a handful of chopped dill.
- Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo; balance with a drizzle of honey and squeeze of lime.
- Creamy Parmesan: Add shredded hard cheese and a small splash of cream off heat.
Chef Notes / Test Kitchen Tips
The timing window is forgiving: you’ll be done between 55–65 minutes depending on your simmer. The biggest flavor unlock is salting in stages and adding pesto off heat so the herbs stay fragrant.
Conclusion
This Spring Soup works on busy nights because it’s simple, layered, and bright. It keeps 3–4 days for easy lunches. If you try it, leave a rating and share your favorite swaps—I’d love to hear how you make it your own.
Want more cozy bowls year-round? See all my Soup Recipes for quick weeknights and easy meal prep.
