Easy Spring Soup Wild Herb & Spring Vegetable Broth Bowl (One-Pot, 60 Minutes)

Quick Facts

Time: 60 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot simmer • Diet: Vegetarian (vegan-capable)

Introduction

Spring Soup is the answer when you want a clear, restorative bowl that still eats like dinner. This one-pot broth bowl stacks flavors the smart way—sweating aromatics, simmering potatoes, then layering quick-cooking vegetables—so every bite tastes fresh. Expect a light, herby profile: peas and asparagus for sweetness and snap, artichoke hearts for gentle tang, greens for an earthy finish, and a swirl of pesto to tie it all together. It’s ideal for meal prep, Sunday Soup, and Spring Soup Recipes that feel seasonal without fuss.

If you’re planning a seasonal menu, you’ll love my Spring Soup Recipes with the same clean, herby vibe.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: use what’s in your crisper
• Balanced flavor: clean broth + herby lift
• Great leftovers: reheats like a dream

This vibrant one-pot Spring Soup layers seasonal vegetables and herbs in a light, clean broth. With peas, asparagus, chickpeas, and a swirl of pesto, it’s the perfect restorative meal that’s as comforting as it is refreshing.

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Course: Soup

Cuisine: Seasonal, Vegetarian

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tbsp extra-virgin olive oil
• 6 medium green onions, whites/light greens and dark greens separated, sliced
• 2 cloves garlic, minced (or 2 green garlic stalks, chopped)
• 1 lb baby potatoes, cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes with juices
• 4 cups low-sodium vegetable stock
• 0.5 lb artichoke hearts, roughly chopped
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup peas (fresh or frozen)
• 0.5 lb asparagus, trimmed and cut into 1-inch pieces
• 2 cups thinly sliced spring greens (dandelion, chard, spinach, kale, or arugula)
• 2–4 tbsp basil pesto, to taste
• Fine sea salt and freshly ground black pepper, to taste
• Optional: grated hard cheese, for serving

Equipment

• 5–6-quart pot or Dutch oven
• ladle
• wooden spoon
• cutting board
• knife

Method

 

1. Heat olive oil in a large pot over medium-high heat. Add green onion whites/light greens and garlic. Stir for 1–2 minutes until fragrant.
2. Add the baby potatoes and stir to coat. Cook 1 minute to start softening and seasoning.
3. Pour in diced tomatoes with juices and vegetable stock. Add a pinch of salt. Bring to a steady simmer, cover, and cook for 10 minutes.
4. Add chopped artichoke hearts and simmer for 5 minutes to soften and flavor the broth.
5. Add chickpeas and peas. Simmer gently for 5 minutes until peas are bright and tender.
6. Add asparagus and cook 2 minutes. Fold in spring greens and green onion tops. Cook 1 minute until just wilted.
7. Remove from heat. Stir in pesto, then taste and adjust salt and pepper. Ladle into bowls and garnish with cheese if using.

Nutrition

Calories: 290kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 460mgPotassium: 740mgFiber: 8gSugar: 7gVitamin A: 3200IUVitamin C: 36mgCalcium: 80mgIron: 3.2mg

Notes

To make it vegan, skip the cheese and use dairy-free pesto. Add lemon or chili oil for a fresh twist. Reheats beautifully and ideal for make-ahead meal prep. For a creamy version, stir in blended soup or whisk in yogurt off heat. Use a wide pot if doubling the recipe to maintain a gentle simmer.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 6 medium green onions, whites/light greens and dark greens separated, sliced
• 2 cloves garlic, minced (or 2 green garlic stalks, chopped)
• 1 lb baby potatoes, cut into 1-inch pieces
• 1 (15-oz) can diced tomatoes with juices
• 4 cups low-sodium vegetable stock
• 1/2 lb artichoke hearts, roughly chopped
• 1 (15-oz) can chickpeas, rinsed and drained
• 1 cup peas (fresh or frozen)
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 2 cups thinly sliced spring greens (dandelion, chard, spinach, kale, or arugula)
• 2–4 tbsp basil pesto, to taste
• Fine sea salt and freshly ground black pepper
• Optional: grated hard cheese

What each ingredient does:
Aromatics = savory foundation; potatoes = gentle body; tomatoes = acidity; stock = clean base; artichoke hearts = bright nuance; chickpeas = protein; peas/asparagus = spring sweetness/snap; greens = herbal finish; pesto = aromatic lift; pepper = subtle heat.

Pro tip: Keep the simmer modest—vigorous boiling can blow out delicate greens.

Substitutions & Swaps

• Aromatics: leek or shallot for green onion.
• Beans: cannellini or butter beans instead of chickpeas.
• Veg: sub zucchini, snap peas, or green beans.
• Starch add-ins: tiny pasta, cooked rice, or farro.
• Diet: vegan—skip cheese/use dairy-free pesto; gluten-free—avoid pasta add-ins.
• Time savers: frozen peas, frozen artichokes, and pre-chopped onions.

Equipment Notes

Use a 5–6-quart pot or Dutch oven. A sturdy ladle and wooden spoon keep the workflow tidy. No special tools—this is classic one-pot cooking.

Step-By-Step

1. Bloom aromatics (1–2 min): Heat oil over medium-high. Add the white/light greens of the onions and garlic. Stir until aromatic.
2. Potatoes in (1 min): Stir potatoes to coat; this jump-starts cooking and seasons from the inside.
3. Broth time (10 min): Add tomatoes and stock; season with a pinch of salt. Bring to a steady simmer; cover and cook 10 minutes until potatoes begin to soften.
4. Artichokes (5 min): Stir in artichoke hearts; they soften and infuse the broth.
5. Beans & peas (5 min): Add chickpeas and peas; simmer gently so peas stay bright.
6. Asparagus & greens (3 min): Add asparagus; cook 2 minutes. Fold in greens and onion tops; cook 1 minute to just wilt.
7. Finish & season: Off heat, stir in pesto. Taste and adjust salt/pepper. Ladle and garnish as you like.

Cues: potatoes tender but intact; asparagus vivid green; greens satin-soft, not limp.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop veg and measure pantry items the day before.
• Fridge: 3–4 days; flavors meld by day two.
• Freeze: Up to 3 months without pesto/cheese; add fresh after reheating.
• Reheat: Medium-low with a splash of water or stock; brighten with lemon.

How to Lighten / Make It Creamy

• Lighten: reduce oil and increase greens/peas.
• Creamy: whisk a spoon of yogurt with warm broth, then stir in off heat; or blend 1 cup of the soup and return for light body.

Toppings, Garnishes & Finishes

Crunch: toasted breadcrumbs or seeds.
Fresh: chopped basil, parsley, or chives.
Tang/Heat: lemon, mild chili flakes, or a drizzle of chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—instant upgrade.

Sides & Pairings

Pair with warm bread, a grain bowl, or a crisp green salad. For a refreshing drink, try sparkling water with lemon or a light herbal iced tea.

Scaling the Recipe

Double easily; use a wider pot and add veg in batches to keep the simmer steady. To halve, reduce cook times slightly and taste as you go.

Nutrition & Dietary Notes

Plant-forward and fiber-rich with satisfying carbs from potatoes and protein from chickpeas. Naturally vegetarian with simple paths to dairy-free or gluten-free.

Troubleshooting

• Flat flavor? Add a pinch of salt, then a little pesto or lemon.
• Greens too soft? Add them later next time and cook for 30–60 seconds.
• Broth too thin? Simmer uncovered a few minutes; or mash a few potato cubes and stir.
• Veg underdone? Keep at a gentle simmer and give it 2–4 more minutes.

FAQs

Can I use canned artichokes? Yes—rinse, chop, and add with asparagus to keep texture.
Do frozen peas work? Absolutely; they’re sweet and consistent year-round.
Can I add pasta? Yes—cook tiny pasta directly in the soup near the end; thin with stock as needed.
Is this good for meal prep? Very—portion into containers and refrigerate up to 4 days.
How do I make it dairy-free? Skip cheese and use dairy-free pesto.

Variations

• Lemony Herb: Finish with lemon zest/juice and chopped dill/parsley.
• Spicy Chipotle: Add minced chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: Stir in grated cheese and a small splash of cream off heat.

Chef Notes / Test Kitchen Tips

The most important technique is layering by cook time so every vegetable finishes perfectly. Salt lightly early, then adjust after you stir in pesto. Expect to finish in about 60 minutes start to finish.

Conclusion

This Spring Soup is your dependable, bright, weeknight bowl—clean broth, tender veg, fresh herbs. It stores well for 3–4 days and tastes even better tomorrow. If you make it, leave a note about your favorite swaps or garnishes—I can’t wait to hear your take.

For more weeknight-easy ideas, head to my Soup Recipes—simple, reliable, and perfect for leftovers.