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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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