Quick Facts
Time: 60 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, DF, GF (with veggie stock)
Introduction
Spring Soup lovers, this one’s for you. On busy nights when you crave something light yet deeply comforting, this Mediterranean herb spring soup hits the exact note: clean broth, tender chickpeas, and greens that taste like the season. You get bright herbs, layered aromatics, and a satisfying bowl that feels restorative without being heavy. The flavor is gentle and fresh—lemony, herby, and a little sweet from peas—while the texture balances tender beans and just-cooked vegetables in a delicate broth. If you’re feeding a family, stocking the fridge for Sunday Soup, or collecting Spring Soup Ideas and Spring Vegetable Soup staples, you’ll love how quickly it comes together and how beautifully it reheats.
Craving more light, herb-forward bowls? Browse our Spring Soup recipes for fresh, seasonal ideas that cook fast.
Why You’ll Love It
- Weeknight-easy: straightforward steps and clear timing.
- Flexible: swap veggies based on what’s in the crisper.
- Balanced flavor: bright herbs, subtle heat, fresh citrus.
- Great leftovers: the broth stays light; flavors deepen by day two.
Easy Mediterranean Herb Spring Soup (One-Pan, 60 Minutes)
- Total Time: 60 minutes
- Yield: 4–6 bowls
- Diet: Vegetarian
Description
Light, herb-forward Mediterranean spring soup with chickpeas, baby potatoes, peas, and tender greens in a clean, lemony broth. It’s one-pan, weeknight-easy, flexible with whatever veggies you have, and perfect for a comforting yet fresh-feeling dinner or make-ahead lunches.
Ingredients
2 tbsp extra-virgin olive oil
1 bunch green onions, whites/light greens thinly sliced (reserve dark greens)
3–4 cloves garlic, minced
1 lb baby potatoes, scrubbed and cut into 1-inch pieces
1 (14–15 oz) can diced tomatoes (optional, for color and body)
4 cups low-sodium vegetable stock
1/4 tsp fine sea salt, plus more to taste
1 (15 oz) can chickpeas, drained and rinsed
1 cup green peas (fresh or frozen)
1/2 lb asparagus, trimmed and sliced into 1-inch pieces
2 packed cups leafy greens (spinach, chard, or tender kale), cut into ribbons
2–3 tbsp chopped flat-leaf parsley
1–2 tbsp chopped fresh dill (or tarragon/chives)
1–2 tbsp fresh lemon juice
Pinch ground coriander or cayenne (optional)
Instructions
Heat the olive oil in a medium Dutch oven or heavy soup pot over medium heat.
Add the white and light green parts of the green onions with a small pinch of salt. Sauté 2–3 minutes, until softened and glossy.
Stir in the garlic and cook 30–60 seconds, just until fragrant.
Add the potatoes and stir for about 1 minute to coat them in the aromatics and oil.
Pour in the vegetable stock and add the diced tomatoes, if using. Add a pinch of coriander or cayenne if you like gentle heat.
Bring to a simmer, then partially cover and cook 10–12 minutes, or until the potatoes are just fork-tender.
Add the chickpeas and peas. Simmer 5 minutes so the flavors mingle and the peas turn bright.
Add the asparagus and cook 2–3 minutes, until crisp-tender.
Stir in the leafy greens and the reserved dark green onion tops. Cook about 1 minute, just until the greens are wilted and vibrant.
Remove from the heat. Stir in the parsley, dill, and 1 tbsp lemon juice. Taste and adjust with more salt, lemon, or a pinch more spice as needed.
Let the soup rest 2 minutes so the flavors settle, then ladle into warm bowls and serve.
Notes
Use low-sodium vegetable stock so you can season perfectly at the end.
Swap green onions for leeks or half a yellow onion if needed.
White beans can replace chickpeas; you can also add cooked lentils for extra body.
Skip potatoes and add cooked rice or small pasta, or leave starch out entirely.
For gluten-free, ensure your stock is GF and avoid adding pasta.
To make ahead, chop aromatics and greens 1–2 days in advance and store separately.
Soup keeps 3–4 days in the fridge and up to 3 months in the freezer (add fresh greens after thawing).
For a creamier texture, blend 1 cup of the soup (broth + chickpeas) and stir back in, or whisk in a spoonful of plain yogurt off heat.
Top with olive-oil croutons, toasted seeds, extra herbs, more lemon, or a swirl of chili oil before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup recipes
- Method: One-pan stovetop
- Cuisine: Mediterranean
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 bunch green onions, whites/light greens thinly sliced (reserve dark greens)
- 3–4 cloves garlic, minced
- 1 lb baby potatoes, scrubbed and cut into 1-inch pieces
- 1 (14–15 oz) can diced tomatoes (optional, for color and body)
- 4 cups low-sodium vegetable stock (use this for perfect seasoning control)
- 1/4 tsp fine sea salt, plus more to taste
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup green peas (fresh or frozen)
- 1/2 lb asparagus, trimmed and sliced into 1-inch pieces
- 2 packed cups leafy greens (spinach, chard, or tender kale), cut into ribbons
- 2–3 tbsp chopped flat-leaf parsley
- 1–2 tbsp chopped fresh dill (or tarragon/chives)
- 1–2 tbsp fresh lemon juice
- Pinch coriander or cayenne (optional)
What each ingredient does:
Olive oil: carries flavor. Green onions: sweet allium base. Garlic: vivid aromatics. Potatoes: gentle body. Tomatoes: optional acidity and color. Stock: savory backbone. Salt: unlocks flavor. Chickpeas: protein and creamy bite. Peas: spring sweetness. Asparagus: seasonal crunch. Leafy greens: freshness and color. Parsley/dill: bright herb lift. Lemon juice: finishing sparkle. Coriander/cayenne: subtle warmth.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap green onions for leeks or half a yellow onion.
- Veg: add artichoke hearts, fennel, or celery; use frozen peas freely.
- Protein: white beans work; for more body, add cooked lentils.
- Starch: skip potatoes and add cooked rice or small pasta; or go starch-free.
- Dairy-free/Gluten-free: already DF; for GF ensure stock is GF and skip pasta.
- Budget/time savers: use frozen veggies, prewashed greens, canned chickpeas.
Equipment Notes
A medium Dutch oven or heavy soup pot (6–7 quarts) distributes heat evenly and prevents scorching. A sharp knife and sturdy cutting board make prep safer and faster. If you add pasta, use a spider or slotted spoon to check doneness easily. Keep a ladle and citrus squeezer nearby for efficient finishing.
Step-by-Step
- Sauté aromatics (build flavor): Heat olive oil over medium. Add the white/light green parts of the green onions and a pinch of salt; cook 2–3 minutes until glossy and sweet. Stir in garlic for 30–60 seconds, just until fragrant.
- Add body: Stir in potatoes; cook 1 minute to coat in oil and aromatics.
- Broth and gentle simmer: Add stock (and tomatoes if using), plus a pinch of coriander or cayenne if you like. Bring to a simmer, cover slightly, and cook 10–12 minutes until potatoes are just tender.
- Chickpeas & peas: Add chickpeas and peas; simmer 5 minutes so flavors mingle and peas turn bright.
- Tender veg: Add asparagus; cook 2–3 minutes until crisp-tender.
- Greens & herbs: Fold in greens and the dark green onion tops; cook 1 minute just until wilted.
- Finish & balance: Off heat, stir in parsley, dill, and lemon juice (start with 1 tbsp). Taste and adjust salt, acid, and heat. The broth should taste lively and clean.
- Rest & serve: Let sit 2 minutes so flavors settle, then ladle into warm bowls.
Doneness cues: greens vibrant and just wilted; potatoes fork-tender; peas bright; asparagus crisp-tender.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop aromatics and greens 1–2 days ahead; store separately.
- Fridge: Keeps 3–4 days; flavors get brighter while potatoes soften slightly.
- Freeze: Up to 3 months (skip delicate greens; add fresh after thawing).
- Reheat: Warm gently on the stovetop; add a splash of stock or water and a squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten: Use extra greens and reduce potatoes.
- Creamy: Blend 1 cup of the soup (broth + chickpeas) and stir back in off heat; or whisk in a spoonful of plain yogurt off heat for silkiness. Temper dairy with a little warm broth first.
Toppings, Garnishes & Finishes
Crunch: olive-oil croutons or toasted seeds.
Fresh: more dill, parsley, or thinly sliced scallions.
Tang/Heat: extra lemon, a tiny pinch of chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, warm flatbread, or a simple citrusy salad. Sparkling water with lemon or a light herbal tea complements the herb-forward profile.
Scaling the Recipe
To double, use a larger pot to avoid crowding and keep a gentle simmer so vegetables cook evenly. Add greens in batches. Cool leftovers quickly in shallow containers.
Nutrition & Dietary Notes
Chickpeas add plant protein and fiber; greens contribute iron and folate; the broth stays light and hydrating. Naturally vegetarian, dairy-free, and gluten-free (with GF stock).
Troubleshooting
- Too salty? Add more stock/water and a squeeze of lemon.
- Too bland? Add salt in small pinches and more lemon; finish with fresh herbs.
- Too watery? Simmer uncovered a few minutes; blend a ladle of soup and return.
- Overcooked veg? Add a handful of fresh greens or herbs at the end for texture.
FAQs
Can I use frozen vegetables? Yes—frozen peas and even chopped asparagus work well.
Best swaps for greens? Spinach, chard, or baby kale.
How do I keep it bright green? Add greens at the end and don’t overcook.
Can I make it gluten-free? It already is when using GF stock and no pasta.
How long does it keep? 3–4 days in the fridge; up to 3 months frozen (add fresh greens after thawing).
Variations
- Lemony Herb: Extra zest and juice, plus parsley and dill.
- Spicy: Pinch of cayenne or red pepper flakes and a squeeze of lemon.
- Creamy: Stir in a spoon of yogurt off heat for gentle richness.
Chef Notes / Test Kitchen Tips
Salt in stages: a little with aromatics, taste after lemon, then finish. Keep heat moderate so potatoes cook through without clouding the broth. Add delicate greens last to preserve color and vitamins. It’s done between 55–65 minutes depending on veg size.
Conclusion
This Mediterranean Herb Spring Soup earns a permanent spot in your rotation: fast, flexible, and full of fresh flavor. Make a pot tonight, enjoy leftovers for lunch, and keep the recipe handy for your Spring Soup Recipes board.
If cozy bowls are your thing year-round, you’ll love our full collection of Soup Recipes for every season and skill level.
