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

Recipe by RecipeWikki

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

194

kcal

Ingredients

• 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.

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