Description
Spring Soup is a light, satisfying vegan spring vegetable soup packed with leeks, asparagus, peas, red potatoes, and creamy cannellini beans in a savory dill-scented broth—easy, one-pot, and perfect for weeknights or meal prep.
Ingredients
2 leeks (white & pale green parts only), thinly sliced
2 medium carrots, diced small
2–3 medium red potatoes, cut into ½-inch cubes
6 cups low-sodium vegetable stock
1 bunch asparagus, trimmed and cut into 1–1½-inch pieces
1 cup green peas (fresh or frozen)
1 (15-oz) can cannellini beans, rinsed and drained
2–3 Tbsp fresh dill, chopped (plus more for serving)
1 Tbsp white miso (or salt to taste if omitting)
Freshly ground black pepper, to taste
Extra-virgin olive oil (optional, for finishing)
Instructions
Prep leeks: Slice leeks and rinse well to remove grit.
Build the base: In a large pot over medium heat, cook leeks and carrots with a splash of stock (or a little oil) until leeks are glossy and fragrant, 5–6 minutes.
Simmer potatoes: Add potatoes and stock. Bring to a boil, then reduce to a lively simmer until potatoes are just tender, 8–10 minutes.
Add spring veg: Stir in asparagus, peas, and cannellini beans. Simmer until asparagus is bright green and crisp-tender, 3–5 minutes.
Finish: Off heat, dissolve miso in a little warm water and stir in. Add dill, pepper, and a drizzle of olive oil if desired. Taste and adjust (salt only after miso). Rest 2 minutes, then serve.
Notes
No leeks? Use 1 medium onion or 3–4 scallions (whites).
Gluten-free: Use certified GF vegetable stock.
Creamier option: Blend 1–2 ladles (mostly potatoes/beans) and stir back in.
Storage: Refrigerate 3–4 days; freeze up to 3 months (best texture if asparagus is added late).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: Modern American