Spring Vegetable Soup with Peas, Asparagus & Dill

Check out my recipe for quick and healthy Spring Vegetable Soup with Peas, Asparagus & Dill - fresh, light, packed with seasonal flavours!

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 119kcal

30 ml olive oil - or 30 g butter
180 g banana shallots - about 3 medium-sized, finely chopped
4 garlic cloves - diced
60 g celery - 1 stalk, finely diced
250 g asparagus - trimmed and cut into 2.5 cm pieces (optional: reserve a few tips for garnish)
1.5 liters vegetable or chicken stock
200 g starchy potatoes - e.g., Maris Piper or Yukon Gold, finely diced
150 g fresh peas - or frozen
200 g fresh spinach - left whole
10 g fresh dill - chopped (plus few springs for garnish)
Salt and black pepper - to taste
6 tbsp Greek yogurt - as a topping

Sauté Base:
In a large pot, heat olive oil or butter over medium heat. Add banana shallots, diced garlic, and celery, cooking until slightly browned and translucent (about 5 minutes). Stir in asparagus and cook for another 2 minutes. (I used olive oil and butter)
Simmer the Base:
Pour in the stock, then add diced potatoes and peas. Bring to boil and reduce to gentle simmer and cook until the potatoes are soft, about 10-12 minutes.
Add Spinach & Dill:
Remove the pot from heat and add the chopped spinach leaves and dill. Let them wilt in the residual heat for about 2-4 minutes.
Blend the Soup:
Using an immersion blender, blend the soup, you can keep some texture like I did or blend it until silky and smooth. Adjust seasoning with salt and black pepper to your taste.
Serve with Garnish:
Ladle into bowls and finish with a dollop of Greek yogurt and Garnish with a sprig of dill. You can skip yogurt if you want and season the soup with fresh lemon juice to balance it out.