A light and vibrant vegetable soup bursting with the freshness of spring—peas, leeks, herbs, and tender greens in a delicate broth that feels like a warm breeze in a bowl.
Origin French Spring Soup
Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.
What I Love About This Recipe
It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.
Also Read : Amatriciana Recipe
French Spring Soup
5
servings25
minutes35
minutes194
kcalIngredients
1 tbsp olive oil
1 leek, sliced (white and light green part)
2 garlic cloves, minced
2 carrots, diced
1 zucchini, diced
1 cup green peas (fresh or frozen)
4 cups vegetable broth
2 cups baby spinach or chard
Salt and pepper to taste
Fresh parsley or tarragon, chopped
Directions
- Heat olive oil in a pot. Add leeks and garlic; sauté until soft.
- Add carrots and zucchini; cook for 5 minutes.
- Pour in broth, bring to a simmer. Add peas and cook until tender.
- Stir in spinach and herbs; cook until wilted. Season to taste.
- Serve hot with crusty bread or a sprinkle of grated cheese.
Notes
- Add white beans or small pasta for extra heartiness.
- Use asparagus, fava beans, or fresh herbs based on what’s in season.
- Great as a make-ahead soup—flavors deepen overnight.
