Gateaux1

This one-pot healthy Vegan Spring Minestrone Soup recipe is a delicious celebration of spring vegetables. Asparagus, kale, and fennel all shine in this simple and delicious minestrone soup. Also try my delicious Butternut Squash Soup.

Why you’ll love this Spring soup recipe

Made in only one-pot, this soup recipe is ultra versatile. You can swap green vegetables according to taste, and toss in any type of short pasta or quinoa. With asparagus and kale, this soup is chock full of nutrients and it’s so easy to make, your whole family will love this healthy soup! Green, healthy and loaded with texture and good-for-you ingredients. What’s not to love?

↑ Back to top.

Health benefits of kale

Kale is one of the most nutrient-dense foods on earth, chock full of:

• Vitamins: Vitamin A, vitamin C, vitamin K, and folate, a B vitamin.
• Alpha-linolenic acid, an omega-3 fatty acid.
• Lutein and zeaxanthin, nutrients that give kale its deep, dark green color (good for your eye health)
• Minerals including phosphorus, potassium, calcium, and zinc.

(Source: WebMD)

Related: Spring Salad with Homemade Green Goddess Dressing

Health benefits of asparagus

The spring veggie also boasts a long list of health and nutritional benefits, it’s full of:

• Vitamins: Vitamin A, vitamin C, vitamin K, and folate, a B vitamin.
• Iron, copper, calcium,and  protein. 
• Antioxidants.

(Source: Health.com)

To make Spring Minestrone Soup you will need

My favorite thing about this vegan recipe is that you can really use any spring vegetables that you get your hands on. No asparagus? Use green peas, snap peas or corn kernels. 

Here are the other ingredients you’ll find in this wonderful spring soup:

• Olive oil
• Sweet onion
• Fennel
• Garlic
• Asparagus
• Vegetable broth
• Dill weed
• Kale
• Lemon juice 
• Salt & Pepper
• Croutons (optional)

↑ Back to top.

How to make Vegan Spring Minestrone Soup

The wonderful thing about this recipe is that it’s so easy to make.

1. Wash, and chop all your vegetables. 
2. In a large pot over medium high heat, add the olive oil and onions, sauté for 5 minutes. 
3. Add the fennel, garlic, asparagus and sauté for another minute. 
4. Add broth, dill, salt, pepper and lemon juice. 
5. Bring to a boil and simmer for 15 minutes so that the vegetables are tender. 
6. Add kale and continue cooking for 5 minutes. 
7. Serve hot garnish with croutons if desired. 

↑ Back to top.

Tips for a more flavourful soup

By browning your vegetables before cooking them in the broth, you will give them more flavor, a more caramelized taste.

Other vegan recipes to try

↑ Back to top.