First Day of Spring Vegetable Soup

Every year when the first asparagus shows up at the farmers market, I know it’s time to make this soup. It’s the opposite of those heavy winter stews — light, brothy, and absolutely loaded with green things. My kids call it “the green soup” and they actually ask for seconds, which in my house is basically a miracle. The trick is adding the vegetables in stages so nothing gets overcooked — you want everything bright and just tender, not mushy.

Ingredients

• 1 Tbsp avocado oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 medium zucchini, diced into 1/2-inch pieces (about 1 1/2 cups)
• 1 bunch asparagus (about 1 lb), tough ends snapped off, cut into 1-inch pieces
• 1 cup frozen green peas
• 1 can (15 oz) cannellini beans (white kidney beans), drained and rinsed
• 6 cups low-sodium vegetable broth (we recommend Bonafide brand)
• 2 cups baby spinach, loosely packed
• Juice of 1 lemon (about 2 Tbsp)
• 2 Tbsp fresh dill, chopped (or 1 tsp dried)
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Sauté the aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and stir for 30 seconds until fragrant.
2. Add the broth and hearty veggies: Pour in the vegetable broth and bring to a gentle boil. Add the zucchini and the thicker bottom pieces of the asparagus. Simmer for 4 minutes.
3. Add the tender veggies: Add the asparagus tips, green peas, and cannellini beans. Simmer for another 3–4 minutes until the asparagus is bright green and just tender — you want a slight snap when you bite, not soft.
4. Wilt the spinach: Remove the pot from heat. Stir in the baby spinach — the residual heat will wilt it in about 30 seconds. Don’t cook it further or it’ll turn army green.
5. Season and finish: Stir in the lemon juice, fresh dill, salt, pepper, and red pepper flakes if using. Taste and adjust — it usually needs a good pinch more salt and another squeeze of lemon to really pop.
6. Serve: Ladle into bowls. Top with an extra sprinkle of fresh dill and a lemon wedge on the side.

Tips

• Stage your vegetables. The zucchini and thick asparagus stems need more time than the tips and peas. Adding them in stages keeps everything perfectly cooked.
• Lemon is the secret weapon. It brightens the entire soup and replaces the acidity you’d usually get from vinegar. Add it off the heat to preserve the fresh flavor.
• Fresh dill makes a difference. Dried works in a pinch, but fresh dill gives this soup its signature springtime taste. It’s worth the extra dollar.
• Vegetable broth matters. A good quality broth is the backbone of this soup. We love Bonafide brand — low-sodium, low-fat, and free of “natural flavors.”
• Swap the beans: Chickpeas or butter beans work great instead of cannellini.
• Make it heartier: Stir in cooked rice or quinoa at the end for a more filling meal.
• Leftovers: Keeps well for 3 days in the fridge. The vegetables soften slightly but it’s still delicious. Add a splash of fresh lemon when reheating.

🍽️ You might also love: The Everything Bowl with Creamy Cashew Drizzle — for another feel-good option. Or give our Tomato Cashew Soup a try when you’re craving more.