A light and vibrant vegetable soup bursting with the freshness of spring—peas, leeks, herbs, and tender greens in a delicate broth that feels like a warm breeze in a bowl.
Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.
It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.
Also Read : Amatriciana Recipe
5
servings25
minutes35
minutes194
kcal1 tbsp olive oil
1 leek, sliced (white and light green part)
2 garlic cloves, minced
2 carrots, diced
1 zucchini, diced
1 cup green peas (fresh or frozen)
4 cups vegetable broth
2 cups baby spinach or chard
Salt and pepper to taste
Fresh parsley or tarragon, chopped
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