Spring Vegetable Soup with Peas, Asparagus & Dill

Alright, settle in, because we're about to make a bowl of pure spring sunshine. This Spring Vegetable Soup with Peas, Asparagus & Dill is light, refreshing, and packed with flavour. It's the perfect way to celebrate the season’s bounty.

Recipe: Spring Vegetable Soup with Peas, Asparagus & Dill

Yields: 6-8 servings Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients:

• Aromatic Base:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 leek, white and light green parts only, thoroughly washed and thinly sliced
• Vegetables:
  • 8 cups vegetable broth (low sodium preferred)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1/2 cup shelled fava beans (optional, adds a lovely earthy touch, if available)
  • 1 medium russet potato, peeled and diced into 1/2 inch cubes
• Fresh Herbs & Seasoning:
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice (or more to taste)
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional, for a subtle kick)
• Garnish (optional):
  • Fresh dill sprigs
  • Crème fraîche or Greek yogurt (a dollop adds richness)
  • Lemon wedges

Equipment:

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Ladle

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and leek and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Add Carrots, Celery & Potatoes: Stir in the chopped carrots and celery. Cook for another 3-4 minutes, allowing them to soften slightly. Then, add the diced potatoes and stir to combine.
3. Pour in Broth & Simmer: Pour in the vegetable broth. Bring the mixture to a simmer, then reduce the heat and cover the pot. Let it simmer for 10-15 minutes, or until the potatoes are tender.
4. Add Asparagus & Fava Beans (if using): Add the asparagus and fava beans (if using) to the pot. Continue to simmer for another 5-7 minutes, or until the asparagus is tender-crisp.
5. Add Peas & Fresh Herbs: Stir in the frozen peas, chopped dill, and chopped parsley. Cook for just a minute or two, until the peas are heated through and bright green.
6. Season & Finish: Remove the soup from the heat. Stir in the lemon juice. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes (if using) to taste.
7. Serve & Garnish: Ladle the soup into bowls. Garnish with fresh dill sprigs, a dollop of crème fraîche or Greek yogurt (if desired), and a lemon wedge on the side.

Chef's Notes & Variations:

• Broth Quality: Use a good quality vegetable broth for the best flavour. Homemade is fantastic, but a good store-bought brand will work perfectly.
• Vegetable Swaps: Feel free to adapt the vegetables to what you have on hand. Green beans, zucchini, or spinach would be lovely additions.
• Make it Creamy: For a creamier soup, you can blend a portion of the soup with an immersion blender before adding the peas and herbs. Start with about 2 cups and blend until smooth, then stir it back into the soup.
• Protein Boost: Add some shredded cooked chicken, chickpeas, or white beans for a more substantial meal.
• Vegan Option: Ensure your vegetable broth is vegan. The recipe as-is is vegan. Omit dairy garnish if serving to vegans.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freshness: The beauty of this soup lies in the freshness of the ingredients. The flavour is at its peak when the vegetables are in season.

Enjoy this vibrant and flavourful Spring Vegetable Soup! It's a celebration of the season in a bowl. Bon appétit!