Go Back
Bowl of spring herbs soup with fresh vegetables and herbs

Spring Herbs Soup

A comforting and vibrant soup made with fresh herbs and simple ingredients, offering a warm hug for the soul while maintaining a light and refreshing profile.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Main Course, Soup
Cuisine: Comfort, Seasonal
Calories: 180
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Extra-virgin for flavor.
  • 1 medium onion (finely chopped) Adds sweetness and depth.
  • 2 cloves garlic (minced) Provides aroma and flavor.
  • 1 medium leek (thinly sliced and washed) Use only white and light green parts.
  • 4 cups vegetable broth Can substitute with chicken broth.
Herbs and Greens
  • 1 cup fresh spinach (roughly chopped) Adds silkiness.
  • 1 cup fresh parsley (roughly chopped) Main herb for flavor.
  • 1/2 cup fresh dill (roughly chopped) Provides distinctive herbaceous notes.
  • 1/4 cup fresh chives (chopped) Adds oniony flavor.
  • 1/4 cup fresh mint (chopped) Optional but recommended for zing.
  • 1/2 cup frozen peas No need to thaw; adds sweetness.
Dairy and Seasoning
  • 1/4 cup heavy cream (or full-fat coconut milk) For richness; substitute cream for dairy-free.
  • to taste salt Adjust to preference.
  • to taste freshly ground black pepper Enhances flavor profile.
  • 1 lemon wedges For serving; brightens flavors.

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt.
  2. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the sliced leeks and cook for 2-3 minutes until they begin to soften.
  5. Pour in the vegetable broth and bring the mixture to a simmer.
Cooking
  1. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
  2. Add the roughly chopped spinach, parsley, dill, chives, and mint (if using) to the pot.
  3. Stir in the frozen peas and continue to simmer for another 5 minutes.
  4. Blend the soup until smooth and creamy, then return to the pot.
  5. Stir in the heavy cream or coconut milk, heating gently but do not boil. Season with salt and pepper.
Serving
  1. Ladle the hot soup into bowls and serve immediately with a squeeze of fresh lemon juice and crusty bread.

Notes

For best texture, blend until very smooth. If too thick, thin with hot broth. Adjust acidity with lemon to taste.