Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups low-sodium vegetable stock, homemade or purchased; 1 pound sugar snap peas, trimmed and coarsely chopped; 1 leek, white and light-green parts only, halved, rinsed, and thinly sliced; 3 green onions, white and light-green parts, chopped; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons minced fresh flat-leaf parsley; 2 tablespoons minced fresh chives; 1 lemon, cut into wedges

Published November 9, 2026

Cooking Club Team · 2026-11-09 · 30 min

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Bright spring vegetable soup with sugar snap peas, leek, herbs, and lemon

This bright spring vegetable soup highlights the natural sweetness of sugar snap peas with tender leek, green onions, and fresh herbs.

A coarse purée keeps the soup light and textured, while lemon adds a fresh finish without cream or dairy.

Prep: 15 min · Cook: 15 min · Total: 30 min

Cuisine: American · Course: Soup

THE RECIPE

Spring Vegetable Soup Recipe Card

Prep15 min

Cook15 min

Total30 min

Servings4

Ingredients

4 cups low-sodium vegetable stock, homemade or purchased
1 pound sugar snap peas, trimmed and coarsely chopped
1 leek, white and light-green parts only, halved, rinsed, and thinly sliced
3 green onions, white and light-green parts, chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 lemon, cut into wedges

Instructions

Bring the vegetable stock to a boil in a large saucepan over medium-high heat.
Add the sugar snap peas, leek, and green onions. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the snap peas are just tender.
Carefully blend the soup to a coarse purée, working in batches if necessary, so it keeps a little texture.
Return the soup to the saucepan and warm over low heat. Season with salt and black pepper.
Ladle into four bowls, garnish with parsley and chives, and serve with lemon wedges for squeezing over the soup.

Tips for the Best Spring Vegetable Soup

Rinse the leek thoroughly to remove any grit trapped between its layers.
Cook the snap peas only until tender to preserve their bright color.
Blend briefly for a rustic texture instead of a completely smooth purée.
Add lemon at the table so everyone can adjust the brightness to taste.

Substitutions and Variations

Use shelled green peas in place of half the sugar snap peas, or add a small handful of baby spinach before blending. Fresh mint or dill can replace parsley. For a creamier soup, stir in a spoonful of plain yogurt when serving.

Storage and Reheating

Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently over low heat to protect the fresh green color. Freeze for up to 2 months, then thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use frozen peas?

Yes. Replace some or all of the snap peas with frozen green peas and simmer only until heated and tender.

Is this soup vegan?

Yes, when made with vegetable stock. The recipe contains no dairy, eggs, or meat.

Why should the soup be coarsely puréed?

A coarse purée gives the light soup more body while preserving the fresh texture of the spring vegetables.

By Cooking Club Team

Prepared with AI assistance from a cookbook reference photo. Ingredient amounts and directions were normalized and rewritten into an original recipe. Review before cooking.

Featured image: AI-generated food photography.

Soup American Dairy-free Vegetarian