Mediterranean Herb Spring Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts

Time: 60 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pan stovetop • Diet: Vegetarian, DF, GF (with veggie stock)

Introduction

Spring Soup fans, meet your new go-to. This cozy, herb-forward soup turns simple pantry staples and a few fresh vegetables into a weeknight-friendly bowl that feels restorative and tastes like the season. The broth is delicate and bright; the bite of chickpeas, asparagus, and peas keeps it satisfying without weight. Perfect for meal prep, Sunday Soup routines, and anyone hunting Simple Soup or Spring Soup Ideas, it’s a dependable recipe you can scale up, tweak with what you have, and serve all spring.

For more bright, brothy inspiration, head to our Spring Soup recipes—perfect for Simple Soup nights and meal prep.

Why You’ll Love It

• Weeknight-easy: one pot, clear steps, gentle simmering.
• Flexible: trade veggies as markets change.
• Balanced flavor: savory broth + lemon + fresh herbs.
• Great leftovers: tastes even better the next day.

A bright and cozy one-pot soup featuring spring vegetables, chickpeas, and fresh herbs in a savory lemony broth. Vegetarian, dairy-free, and gluten-free — perfect for weeknights, meal prep, or a seasonal reset.

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Course: Soup

Cuisine: Mediterranean

Calories: 255

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp olive oil
• 1 large leek or bunch of green onions, whites/light green sliced (save dark greens)
• 3 cloves garlic, minced
• 1 lb baby potatoes, cut in 1-inch pieces
• 4 cups vegetable stock (low sodium)
• 1/4 tsp fine sea salt, plus more to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup peas (fresh or frozen)
• 1/2 lb asparagus, sliced 1-inch
• 2 cups tender greens (spinach/chard), ribboned
• 2 tbsp chopped parsley
• 1 tbsp chopped dill or tarragon
• 1–2 tbsp fresh lemon juice
• Optional pinches: ground coriander, mild chili flakes

Equipment

• 6–7 quart heavy pot For simmering and stirring with room
• ladle For serving soup
• wooden spoon For stirring ingredients
• citrus squeezer For fresh lemon juice

Method

 

1. Warm olive oil over medium heat. Add the pale parts of the leek or green onions and a pinch of salt. Cook 2–3 minutes until tender-sweet. Add garlic; cook 30–60 seconds.
2. Stir in potatoes and coat them in the aromatics for 1 minute.
3. Pour in stock; bring to a gentle simmer. Cover slightly and cook 10–12 minutes until potatoes are nearly tender.
4. Add chickpeas and peas; simmer for 5 minutes.
5. Add asparagus and cook 2–3 minutes until crisp-tender.
6. Fold in greens and the dark green onion tops; cook for 1 minute.
7. Off heat, stir in parsley, dill, and lemon juice. Taste and adjust salt and acidity. Let rest 2 minutes before serving.

Nutrition

Calories: 255kcalCarbohydrates: 32gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 390mgPotassium: 730mgFiber: 7gSugar: 5gVitamin A: 2800IUVitamin C: 32mgCalcium: 85mgIron: 3mg

Notes

This soup is naturally vegetarian, dairy-free, and gluten-free (with GF stock). It tastes even better the next day. You can lighten it by reducing potatoes and increasing greens, or make it creamy by blending a portion or whisking in yogurt off heat. Serve with flatbread or crusty bread, and garnish with chili flakes, fresh herbs, or a lemon wedge for a finishing touch.

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Ingredients

• 2 tbsp olive oil
• 1 large leek or bunch of green onions, whites/light green sliced (save dark greens)
• 3 cloves garlic, minced
• 1 lb baby potatoes, cut in 1-inch pieces
• 4 cups vegetable stock (low sodium)
• 1/4 tsp fine sea salt, plus more to taste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup peas (fresh or frozen)
• 1/2 lb asparagus, sliced 1-inch
• 2 cups tender greens (spinach/chard), ribboned
• 2 tbsp chopped parsley
• 1 tbsp chopped dill or tarragon
• 1–2 tbsp fresh lemon juice
• Optional pinches: ground coriander, mild chili flakes

What each ingredient does: Oil carries flavor; leek/onion sweetens; garlic sharpens; potatoes add body; stock builds savoriness; salt unlocks flavor; chickpeas add protein and creamy texture; peas bring springy sweetness; asparagus adds crisp-tender bite; greens brighten and soothe; herbs lift; lemon finishes.

Pro tip: Add lemon off heat for a vivid, fresh finish.

Substitutions & Swaps

• Aromatics: leek ↔ onion or green onions; add a little fennel for perfume.
• Veg: artichoke hearts, green beans, zucchini; frozen peas are perfect.
• Protein: white beans or lentils (pre-cooked).
• Starch: swap potatoes for cooked rice or small pasta; or omit.
• Diet swaps: Already DF/GF with GF stock; for extra richness, whisk in a spoon of yogurt off heat if you enjoy it.
• Budget/time: bagged greens, frozen mixed veg, canned chickpeas.

Equipment Notes

Use a 6–7 quart heavy pot for steady simmering and room to stir without spilling. A ladle, wooden spoon, and citrus squeezer streamline finishing. Warm bowls with hot water for a restaurant-style serve.

Step-by-Step

1. Build the base: Warm olive oil over medium heat. Add the pale parts of the leek/green onions and a pinch of salt. Cook 2–3 minutes until tender-sweet. Add garlic; cook 30–60 seconds.
2. Add bulk: Stir in potatoes; coat in the aromatics for 1 minute.
3. Broth time: Pour in stock; bring to a gentle simmer. Cover slightly and cook 10–12 minutes until potatoes are nearly tender.
4. Chickpeas & peas: Add chickpeas and peas; simmer 5 minutes.
5. Asparagus: Add asparagus; cook 2–3 minutes until crisp-tender.
6. Greens & herbs: Fold in greens and the dark green onion tops; cook 1 minute.
7. Finish: Off heat, add parsley, dill, and lemon juice. Taste; adjust salt and acidity. Rest 2 minutes before serving.

Cues: greens still vibrant, potatoes just tender, broth clear with tiny bubbles.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop veg/herbs up to 48 hours in advance; keep greens separate.
• Fridge: 3–4 days; flavors develop, texture stays brothy.
• Freeze: Up to 3 months (add fresh greens after thawing).
• Reheat: Low and slow on the stovetop; thin with stock/water and refresh with lemon.

How to Lighten / Make It Creamy

• Lighten: Increase greens; reduce potatoes.
• Creamy: Blend a ladle of soup and stir back in, or whisk in a spoon of plain yogurt off heat (tempered) for luxurious body.

Toppings, Garnishes & Finishes

Crunch: croutons or toasted almonds/seeds.
Fresh: extra parsley, dill, or chives.
Tang/Heat: lemon wedges, chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Great with warm flatbread, toasted country bread, or a simple shaved-fennel salad. For beverages, try sparkling water with lemon or a light herbal infusion.

Planning a soup-and-salad week? Dip into our complete Soup Recipes library to mix and match flavors.

Scaling the Recipe

Double in a larger pot; keep the simmer gentle so veg cook evenly. Add greens in batches and season in layers. Cool leftovers quickly in shallow containers.

Nutrition & Dietary Notes

Each bowl offers fiber-rich chickpeas, phytonutrient-dense greens, and a hydrating broth. Naturally vegetarian, dairy-free, and gluten-free with appropriate stock.

Troubleshooting

• Too salty: Dilute with water/stock; add lemon to recalibrate.
• Flat flavor: Increase salt gradually and finish with lemon and herbs.
• Watery: Simmer uncovered a few minutes; blend a small portion and return.
• Overcooked veg: Add a handful of fresh greens at the end for texture.

FAQs

Can I use frozen asparagus or peas? Yes; add straight from the freezer.
What are the best greens? Spinach for silkiness, chard for mineral notes.
How do I keep the broth clear? Maintain a gentle simmer and skim foam if needed.
Is it good for meal prep? Absolutely—flavor improves by day two.
Can I add pasta? Sure—cook separately and add to bowls to preserve the broth.

Variations

• Lemony Herb: Add zest plus extra parsley and dill.
• Spiced Spring: Pinch of coriander and chili flakes for warmth.
• Creamy Spring: Blend part of the soup and finish with a spoon of yogurt.

Chef Notes / Test Kitchen Tips

Season in layers and taste after adding lemon—acid changes your salt perception. Keep veg sizes uniform for even cooking. Expect a done window between 55–65 minutes depending on potato size and burner strength.

Conclusion

This Mediterranean Herb Spring Soup is everything you want on a busy weeknight: clear, bright broth; tender veg; and herbs that sing. It keeps beautifully for 3–4 days—ideal for Spring Soup Recipes and Simple Soup planning—so go ahead and make a little extra.