Bright Spring Vegetable Soup with Pea Puree

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, herb-infused soup featuring seasonal asparagus, peas, and a velvety puree, perfect for warming your spring table. This general-inspired soups ready in about 40 minutes pairs olive oil, medium, diced (1 cup) onion, diced (1/2-inch cubes) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 1/2-inch diced carrots, and 1/2-inch diced celery. Sauté for 5 minutes until softened and fragrant, stirring occasionally.
  2. Step 2: Add 1 cup sliced leek and 3 minced garlic cloves. Cook for 2 minutes until the leeks are translucent and garlic is aromatic.
  3. Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add 1 cup asparagus pieces and 1 cup peas. Simmer uncovered for 10 minutes until vegetables are tender.
  4. Step 4: Remove 1 cup of the soup (including broth and vegetables) and blend until completely smooth. Return the puree to the pot. Stir in 1/2 cup chopped mint, 1/4 cup chopped dill, and 2 tbsp lemon juice. Season with salt and pepper to taste. Simmer for 2 more minutes until heated through.

Frequently asked questions

How long does Bright Spring Vegetable Soup with Pea Puree take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bright Spring Vegetable Soup with Pea Puree?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Bright Spring Vegetable Soup with Pea Puree?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bright Spring Vegetable Soup with Pea Puree for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bright Spring Vegetable Soup with Pea Puree?

General soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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