Spring vegetable soup recipe

(773 ratings)

This delicious homemade veg soup recipe is so easy. Capture the freshness and flavour of spring vegetables in this delicious soup you can whip it up in no time!

Spring veg soup
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time20 mins
Total Time35 mins
Five A DayTwo
Cost RangeCheap
Nutrition Per PortionRDA
Calories130 Kcal7%
Sugar8.7 g10%
Fat1.4 g2%
Saturated Fat0.4 g2%
Salt2.08 gRow 4 - Cell 2
Protein10.6 g21%
Carbohydrates19.3 g7%
Salt2.08 gRow 7 - Cell 2

A chunky, soul-soothing homemade soup packed with fresh spring veg.

This spring vegetable soup is so quick and simple to make. There's no blending required - you just serve it as a fragrance broth packed with chunky vegetables. This recipe serves four but you can multiply the quantities if necessary. That way, you can create batches and keep it in the fridge to eat over the course of a working week - one of our great low calorie lunch ideas. It's also a brilliant way to increase the number of portions of fresh vegetables you eat each day. Garnish with fresh mint leaves to give it a vibrant, green taste, and serve with a crusty roll.


  • 1 litre hot vegetable
  • 1 small onion, peeled and finely chopped
  • 100g Chantenay or baby carrots, trimmed and halved lengthways
  • 1 stick celery, finely sliced
  • 4 baby leeks, trimmed and chopped
  • 2 cloves garlic, peeled and finely sliced
  • 250g baby new potatoes, quartered
  • 100g fresh or frozen peas
  • 3-4 heads baby pak choi or spring greens
  • About 12 mint leaves




  1. Bring the stock to the boil in a large pan. Add the onion, carrots, celery, leeks and garlic. Return to the boil, then add the potatoes. Simmer for 12-15 mins, until just tender.
  2. Add the peas, then put the pak choi on top, so it’s just below the level of the stock, and simmer for another 5 mins.
  3. Spoon into warm bowls and garnish with the mint, roughly chopped.

Top tips for making spring vegetable soup

As long as you're not cooking for vegetarians, you can swap the vegetable stock for chicken stock, which will give it a deeper flavour.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies