Springtime Soup Recipe | with basil pesto & lemon
This springtime soup is light and refreshing, full of bright flavors, and features a variety of spring vegetables. This delicious soup recipe is simple to make and can be on the table in as little as 30 minutes. It’s perfect for spring and summer, and great for both weekends and busy weeknights!
I’m a big believer in soup, and a firm believer that a good soup, stew, chowder, and everything in between can heal the soul. Dramatic? Perhaps, but those are my beliefs, and I’ll be standing by them, thank you very much.
Needless to say, I enjoy a good soup, and during the colder months of the year, you’ll often find me making them on repeat.
During the summer, not so much. And to be honest, the idea of spring soups didn’t cross my mind until rather recently, but as usual, it sparked an idea, and long story short, here we are.
Spring, or what is spring according to the calendar, is usually still quite cold here in Wisconsin; we don’t actually start warming up till the beginning of May, and that’s if we’re lucky.
But despite the colder temperatures, I find myself no longer in the mood for rich, cozy recipes.
Instead, I am craving light flavors, bright colors, and a refreshing taste, in other words, spring foods.
But as it’s still cold outside, I’m not really in the mood for fresh salads and sandwiches, which more often than not leaves me feeling stuck.
Enter this easy and delicious Springtime, or spring minestrone soup, which features a variety of new vegetables and fresh spring flavors, including baby potatoes and asparagus.
While the addition of basil pesto and fresh lemon juice creates a delightfully fresh and springy flavor.
This soup is the perfect recipe to usher in the spring season, it’s pretty, flavor and delicious, it’s easy enough for weeknight dinners, and unique enough for your next dinner party.
It can be served as a starter or a main course, and it’s sure to be a hit with the whole family!
Springtime Soup Recipe
Ingredients
- olive oil
- sweet onion, diced
- carrots, peeled and cut into slices, or diced
- celery, sliced or diced
- garlic, minced
- baby potatoes, sliced. These are also called new potatoes or mini potatoes. I like to use a variety of colors, yellow, red, and even purple if I can find them!
- chicken broth or stock. You can also use vegetable broth
- aparagus, cut into bite-sized pieces
- fresh or frozen peas. I like to use just peas, but you could also use snap peas and include both the peas and the pods in your soup.
- shredded parmesan cheese
- basil pesto, homemade or store-bought
- fresh lemon juice, about 2 lemons
- sea salt and freshly ground black pepper, to taste
- Parmesan cheese and fresh herbs for topping, optional.
Diretions
Heat your olive oil in a large pot over medium heat. Add your diced onion, garlic, carrots, and celery, and saute until the onions are translucent and the carrots and celery have softened slightly, about 5 minutes.
Add the sliced potatoes and chicken broth, and season with salt and pepper.
Bring to a boil, then reduce the heat, simmer, stirring often, until the potatoes are soft. Be careful not to overcook your potatoes; you want them to be soft, but not mushy!
Once the potatoes are soft, add your cut asparagus and peas to the soup and stir to combine, simmer just till the asparagus is fork tender, about 5 minutes.
Finally, add your shredded parmesan cheese, basil pesto, and lemon juice, and stir to combine. Taste and season with additional salt and pepper if needed.
Serve with an additional sprinkle of Parmesan cheese and your favorite fresh spring herbs if desired. I love to serve this soup with a crusty piece of buttered sourdough bread.
Enjoy!
Recipe Notes
Any leftover springtime soup can be stored in an airtight container in the fridge for up to 5 days.
White beans (I like cannellini beans) also make a lovely addition to this soup, and add a little extra protein. On the same note, you could also add your favorite pasta to this recipe. Just be sure to cook your pasta to al denta before adding it to your soup!
Feel free to add any of your favorite seasonal veggies to this soup; mushrooms, spring onions, green beans, baby spinach, collard greens, and English peas would all be delicious. You can also add crushed red pepper or any of your favorite herbs!
Looking For More Soup Recipes? Be Sure To Check Out These!
Springtime Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 sweet onion diced
- 2 carrots peeled and cut into slices, or diced
- 3 celery stalks sliced or diced
- 2 cloves garlic minced
- 10-12 baby potatoes sliced. These are also called new potatoes or mini potatoes. I like to use a variety of colors, yellow, red, and even purple if I can find them!
- 10 asparagus spears cut into bite-sized pieces
- 1 1/2 cups fresh or frozen peas I like to use just peas, but you could also use snap peas and include both the peas and the pods in your soup.
- 6 cups chicken broth or stock You can also use vegetable broth
- 1/2 cup shredded parmesan cheese
- 3 tbsp basil pesto homemade or store-bought
- 1/4 cup fresh lemon juice about 2 lemons
- seal salt & freshly ground black pepper to taste
- Parmesan cheese and fresh herbs for topping optional
Instructions
- Heat your olive oil in a large pot over medium heat. Add your diced onion, garlic, carrots, and celery, and saute until the onions are translucent and the carrots and celery have softened slightly, about 5 minutes.
- Add the sliced potatoes and chicken broth, and season with salt and pepper.
- Bring to a boil, then reduce the heat, simmer, stirring often, until the potatoes are soft. Be careful not to overcook your potatoes; you want them to be soft, but not mushy!
- Once the potatoes are soft, add your cut asparagus and peas to the soup and stir to combine, simmer just till the asparagus is fork tender, about 5 minutes.
- Finally, add your shredded parmesan cheese, basil pesto, and lemon juice, and stir to combine. Taste and season with additional salt and pepper if needed.
- Serve with an additional sprinkle of Parmesan cheese and your favorite fresh spring herbs if desired. I love to serve this soup with a crusty piece of buttered sourdough bread.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
