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Light Spring Vegetable Soup With Asparagus, Peas & Leeks - Fresh, Bright, and Simple

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and light green parts only, thinly sliced and well rinsed
  • 2 cloves garlic, minced
  • 1 large celery stalk, thinly sliced
  • 1 medium carrot, diced small
  • 1 medium Yukon Gold potato, peeled and diced small (optional, for body)
  • 1 pound asparagus, woody ends trimmed, cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 6 cups low-sodium vegetable broth (or chicken broth if not vegetarian)
  • 1 bay leaf
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon lemon juice, plus more to taste
  • 2 tablespoons chopped fresh dill or parsley (or a mix)
  • Optional finish: 2 teaspoons olive oil or a small knob of butter for richness
  • Optional add-ins: handful of baby spinach, 1/2 cup small pasta (like orzo), or 1 cup cooked white beans

Instructions
 

  • Prep the vegetables: Slice leeks thinly, then rinse well to remove grit. Dice the carrot and potato, slice celery, and cut asparagus into 1-inch pieces. Mince the garlic.
  • Sweat the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat. Add leeks, carrot, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until leeks are soft and glossy but not browned.
  • Add garlic: Stir in garlic and cook 30 seconds until fragrant. Keep heat moderate to avoid burning.
  • Build the base: Add potato (if using), bay leaf, and broth. Bring to a gentle boil, then reduce to a simmer. Cook 8–10 minutes, until potato is just tender.
  • Add spring vegetables: Stir in asparagus. Simmer 3–4 minutes until crisp-tender and bright green. Add peas and cook 2–3 minutes more. If using spinach, stir it in now to wilt.
  • Season and finish: Remove bay leaf. Stir in lemon juice and herbs. Taste and season with more salt, pepper, and lemon as needed. For a silkier finish, swirl in a teaspoon or two of olive oil or a small knob of butter.
  • Serve: Ladle into warm bowls. Finish with extra herbs, a crack of pepper, or a sprinkle of grated Parmesan if you like (skip for dairy-free).