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Spring Harvest Soup

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A vibrant, hearty soup that celebrates the fresh flavors of spring with tender vegetables, cannellini beans, and aromatic herbs.

Ingredients

Scale
  • 30g butter (or coconut oil for dairy-free)
  • 1 tbsp olive oil (or avocado oil)
  • 2 leeks (about 350g), sliced
  • 2 garlic cloves, sliced
  • 2 x 400g tins cannellini beans, rinsed and drained
  • 800ml vegetable stock
  • 200g spring greens, shredded
  • 80g watercress
  • 100g baby leaf spinach
  • Handful of fresh basil
  • Juice of 1 lemon (zest before squeezing)
  • 1 tbsp olive oil (for drizzling)
  • 4 spring onions, trimmed and cut lengthways
  • 100g asparagus tips, cut lengthways
  • 100g fresh peas
  • Extra-virgin olive oil, to drizzle
  • Fresh basil leaves (for garnish)
  • Zest of 1 lemon (optional)
  • Parmesan shavings (optional)

Instructions

  1. Prep your ingredients: Gather all your ingredients, wash your veggies, and chop everything into manageable pieces.
  2. Sauté the leeks and garlic: In a large pot, melt the butter and olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they soften. Stir occasionally and then add the sliced garlic for another minute.
  3. Add the cannellini beans and stock: Stir in the cannellini beans with the leeks and garlic. Pour in the vegetable stock, bring to a gentle simmer, and let it mingle for about 10 minutes.
  4. Incorporate the greens: Add the shredded spring greens, watercress, and baby spinach to the pot. Stir and allow the greens to wilt for about 2–3 minutes.
  5. Freshen it up: Squeeze the lemon juice and add fresh basil, stirring it through your soup. Season with salt and pepper to taste.
  6. Prepare the asparagus and peas: Blanch the asparagus and peas for a couple of minutes, then drain and set aside.
  7. Blend if desired: Blend a portion of the soup for a creamier texture, leaving some chunks for texture.
  8. Plate it up: Ladle the soup into bowls and add the blanched asparagus and peas on top.
  9. Drizzle and garnish: Finish with a splash of olive oil, lemon zest, and Parmesan shavings if using. Garnish with fresh basil leaves.

Notes

This soup is versatile; feel free to adjust ingredients based on availability. It freezes well for future meals.

Nutrition

Keywords: spring soup, seasonal soup, vegetarian soup, healthy soup, fresh vegetables

Find it online: https://sprinklespoon.com/spring-harvest-soup/