Spring Vegetable Soup

Spring has arrived! And with it come a variety of spring vegetables to toss into the soup pot.

Getting a weekly produce box has really grown on me. It’s also grown me as a cook. I’ve been compelled to try vegetables and fruits that I might never have purchased at the store. The culinary world is bigger than I once thought it was.

Oh, in my newlywed years I read Bon Appetit faithfully each month and tested all kinds of great recipes. But, it wasn’t until the last couple years that I started experimenting on my own. Having a box of strange vegetables thrust on me each week has prompted me to learn and grow. Pea tendrils and leeks are some of my very favorite new friends.

This soup isn’t all that unusual, leeks, potatoes, carrots, and asparagus all play a role. Do some peeling and chopping. Give them a warm bath in a pot of chicken broth. Add some seasonings. Whiz by with the immersion blender. Voila! You have a beautiful soup bursting with the flavors of spring.

It’s delicious on its own as a starter, or to accompany soup and salad as a main meal. Bon appetit!

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  1. kristy says:

    What is the produce box? Is it through a company? It sounds like something I would love

  2. desilou says:

    sounds delicious!

  3. The soup sounds delicious, and I love the image you’ve given me of a box of strange vegetables trusting on you. 😉

  4. Sounds wonderful!! And I have everything to make it… 🙂

  5. Yum!

  6. Breanna says:

    I’m not a big fan of asparagus, I wonder if the more mild flavor of white asparagus would be yummy in this? Or maybe broccoli?

  7. I made this tonight and it turned out incredible. I used what I had, so that meant no asparagus. I had an extra leek so I used that, an extra carrot, and potato. I also threw in a bay leaf. A-maz-ing! We topped it with a little shredded cheese with homemade whole wheat seed bread on the side. Thank you for sharing!

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