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Rustic French Spring Soup
Zoey

Rustic French Spring Soup

A light, herb-infused soup that captures the essence of a French country kitchen. Packed with tender spring vegetables in a golden, savory broth, this naturally vegan and clean-eating recipe is pure nourishment and comfort in a bowl.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: lunch, Main Course, Soup
Cuisine: French
Calories: 195
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 large leeks white and light green parts only, cleaned and thinly sliced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon herbes de Provence (dried)
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 8 cups low-sodium vegetable broth
  • 1 (2-inch) strip kombu (dried kelp) (optional)
  • 1 handful dried porcini mushrooms (optional)
  • 8-10 small baby new potatoes (Yukon Gold or Red Bliss), halved or quartered
  • 1 cup haricots verts or thin green beans, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 bunch asparagus woody ends snapped off, cut into 1-inch pieces
  • ¼ cup fresh parsley finely chopped
  • 2 tablespoons fresh tarragon finely chopped
  • 2 tablespoons fresh chives snipped
  • 1-2 teaspoons fresh lemon juice (optional)
  • for serving Flaky sea salt

Equipment

  • Dutch oven

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-low heat. Add leeks, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until soft and translucent, about 10-12 minutes.
  2. Add minced garlic and dried herbes de Provence. Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in vegetable broth. Add kombu and porcini (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove and discard kombu and mushrooms.
  4. Add potatoes to the broth. Cover and simmer for 10 minutes, until just beginning to soften.
  5. Stir in haricots verts and cook for another 3-4 minutes.
  6. Stir in peas and asparagus. Cook for 2-3 minutes, until asparagus is tender-crisp and bright green.
  7. Remove pot from heat. Stir in fresh parsley, tarragon, and chives. Add lemon juice if desired. Taste and adjust seasoning with more salt and pepper.
  8. Ladle soup into bowls. Drizzle with extra-virgin olive oil and sprinkle with flaky sea salt. Serve immediately with crusty bread.