This vegetarian and gluten free spring soup is loaded with seasonal vegetables, including leeks and peas. The carrots are spiralized to give this Spring Vegetable Soup a noodle, making it hearty and filling.
Spring Vegetable Soup
At last, it’s spring! The official first day of spring was last week (Wednesday, the 20th!) and I couldn’t be more excited to be sharing this Spring Vegetable Soup with spiralized carrots, fresh spring leeks and peas, and tarragon.
I love living in NJ because of the change of seasons. With each new season, comes a whole new batch of seasonal vegetables at the farmer’s markets. If you missed my post on what to make this spring, check out this post. I love walking through the farmer’s markets and seeing what’s new.
One of my favorite things to do at the change of a season is walk through a farmer’s market, discover vegetables or varieties of vegetables I haven’t seen before and take them home and cook with them.
With this soup, I’ve loaded in tons of spring veggies, added white beans for extra protein (there’s good protein in peas, too!), and stirred in fresh spring tarragon for an earthy, beautiful fragrance and taste. I love seeing the carrots get larger in the spring and summertime, because they’re perfect for spiralizing. I also think carrots are totally underrated!
Pair this vegetable soup with a crusty bread, or stir in some shredded chicken or quinoa, and enjoy it as a heartier meal. Or, just have it as a side soup (I snacked on leftovers for a few days!) or a light meal. You’ll be surprised how hearty it is, thanks to those fresh spring spiralized carrots!
Nutritional Information & Recipe