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–+ servings
French Spring Soup

Delicious French Spring Soup Packed with Seasonal Goodness

This French Spring Soup is a delightful celebration of fresh, seasonal vegetables and creamy goodness, perfect for spring.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: APPETIZERS
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and enhances flavors.
  • 2 cups Leeks Chopped; provide a mild onion flavor.
  • 3 cloves Garlic Minced; fresh garlic is preferred.
  • 4 cups Vegetable Stock Homemade stock is best.
  • 1 cup Water Used to adjust the soup's consistency.
  • 1 teaspoon Sea Salt Enhances flavors; use Himalayan salt for a different taste.
  • 1/2 teaspoon Black Pepper Fresh ground is preferred.
For the Vegetables
  • 2 medium Carrots Diced; adds sweetness and color.
  • 1 cup Shiitake Mushrooms Sliced; contributes earthy depth.
  • 2 medium Potatoes (Gold) Diced; provides heartiness.
  • 1 bunch Asparagus Trimmed; adds crisp texture.
  • 2 cups Spinach Fresh; adds a vibrant touch.
For the Creaminess
  • 1 cup Heavy Cream (vegan, e.g., Silk) Adds creaminess; substitute with coconut milk.
For the Finish
  • 1 tablespoon Lemon (juice) Enhances flavor with acidity.
  • 1 whole Lemon (slices) For garnish.
  • 1/4 cup Parsley (fresh) Chopped; brightens flavor.
  • 1 tablespoon Dill Weed (fresh) Contributes aromatic nuances.
For Texture
  • 1 cup Pearled Barley Offers chewiness; substitute with quinoa.

Equipment

  • Dutch oven

Method
 

Instructions
  1. Cook Barley: Start by preparing 1 cup of dry pearled barley according to the package directions until it’s tender but still slightly chewy.
  2. Sauté Vegetables: In a Dutch oven, heat a drizzle of olive oil over medium heat. Add chopped leeks, diced carrots, and sliced shiitake mushrooms; sauté until the leeks become translucent and fragrant, about 5 minutes.
  3. Add Aromatics: Toss in minced garlic, fresh parsley, dill, sea salt, black pepper, and chopped potatoes. Cook for another 3-5 minutes until the garlic is aromatic and the potatoes start to soften.
  4. Create Base: Stir in your vegetable stock and a splash of water. Bring the mixture to a low boil, then reduce the heat and let it simmer gently for about 10 minutes.
  5. Finish Soup: Add the tender asparagus, cooked barley, vegan heavy cream, lemon slices, lemon juice, and fresh spinach. Cover and simmer for an additional 5 minutes.
  6. Serve: Ladle the soup into bowls, garnishing with fresh herbs. Enjoy it alongside a crusty French baguette for the ultimate experience!

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For an extra zing, add a squeeze of fresh lime juice.

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