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