This vibrant green soup is a celebration of spring vegetables, bursting with freshness and flavor. It's completely vegan, making it a perfect option for those following a plant-based diet, or anyone looking for a light, healthy, and incredibly tasty meal. I find it's particularly good during the early spring when the fresh veggies are full of sunshine flavour!

This recipe is incredibly easy to follow, even for beginner cooks. It requires minimal ingredients and prep time, making it a perfect weeknight meal. What's better than having a delicious, healthy meal ready in less time than ordering takeout? I know I always feel proud when a meal like this comes together quickly.

Vegan Green Soup with Spring Vegetables

Name: Vegan-Green-Soup-with-Spring-Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Cuisine: Vegan
Ingredients: 1 tbsp Olive oil; 1/2 cup, chopped Spring onions; 1/2 cup, sliced Leeks; 2 cloves, minced Garlic; 1 medium, sliced Carrots; 1 cup, florets Broccoli; 1 cup, chopped Spinach; 4 cups Vegetable broth; To taste Salt; To taste Pepper; 1 tbsp Lemon juice

This vegan green soup is packed with fresh spring vegetables and bursts with flavor. It's quick, easy, and perfect for a light and healthy meal.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

📖 Instructions

First, gather your ingredients. Make sure everything's washed and ready to go – less work later, right? This is especially important for the greens; nobody wants a gritty surprise in their soup!
Next, finely chop your spring onions, garlic, and leeks. Chop the broccoli florets into bite-sized pieces. And thinly slice your carrots. You can roughly chop your spinach; it'll wilt down nicely.
Heat a tablespoon of olive oil in your large pot over medium heat. Add the chopped spring onions, leeks, and garlic. Sauté for about 5 minutes, or until softened and slightly fragrant. Don't let them burn - gently stir them occasionally.
Now, toss in the chopped carrots and broccoli florets. Cook for another 5-7 minutes, stirring occasionally, until the carrots start to soften. We're not aiming for completely tender vegetables at this stage, just a nice head start.
Add your vegetable broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 10-15 minutes, or until the broccoli and carrots are tender-crisp. You can give it a little taste test around this point. Taste and Adjust seasonings as needed, remember!
Once the vegetables are tender, add the chopped spinach. Stir it in and let it wilt for 2-3 minutes. Stirring now is important. Don't want that spinach to stick to the bottom of the pan!
Now comes the fun part! Carefully use your immersion blender (or carefully transfer to a regular blender) to blend the soup until it's smooth and creamy. If using a regular blender, work in batches to avoid splatters. Start slow and gradually increase speed.
Season the soup to your taste. Add salt and pepper, to start. A squeeze of lemon juice brightens up the flavor amazingly. You can also experiment with other spices, but this is a good base to work with.
Ladle the soup into bowls and serve immediately. Garnish with fresh herbs if you like – we mentioned dill or parsley before, right? –and a drizzle of olive oil, if you desire. Remember that beautiful photo we suggested – aim for that!
Enjoy your delicious and nutritious vegan green soup! It's perfect for a light lunch or a comforting dinner. Let me know how it turns out!