Vegan Spring Minestrone Soup
This 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.
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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?
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)
How to make Vegan Spring Minestrone Soup
The wonderful thing about this recipe is that it’s so easy to make.
- Wash, and chop all your vegetables.
- In a large pot over medium high heat, add the olive oil and onions, sauté for 5 minutes.
- Add the fennel, garlic, asparagus and sauté for another minute.
- Add broth, dill, salt, pepper and lemon juice.
- Bring to a boil and simmer for 15 minutes so that the vegetables are tender.
- Add kale and continue cooking for 5 minutes.
- Serve hot garnish with croutons if desired.
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
- Vegan Chocolate Protein Pudding
- Game Day Vegan Buffalo Cauliflower Bites
- The Best Vegan Creamy Dill Dip Ever! * Popular
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20+ Easy Spring Salad Recipes
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Vegan Spring Minestrone Soup Recipe
Equipment You’ll Need
Ingredients
- 1 tablespoon of olive oil
- 1 large sweet onion chopped
- 1 medium fennel chopped
- 2 cloves of garlic finely chopped
- 1 pound of asparagus
- 6 cups vegetable broth
- 1 tablespoon of dill weed
- 3 cups of kale stems removed and leaves chopped
- 1 tablespoon of lemon juice
- 1 teaspoon of salt
- ½ teaspoon of pepper
- ½ cup croutons (optional)
Instructions
- Wash, and chop all your vegetables.
- In a large pot over medium high heat, add the olive oil and onions, sauté for 5 minutes.
- Add the fennel, garlic, asparagus and sauté for another minute.
- Add broth, dill, salt, pepper and lemon juice.
- Bring to a boil and simmer for 15 minutes so that the vegetables are tender.
- Add kale and continue cooking for 5 minutes.
- Serve hot garnish with croutons if desired.
Notes
Nutrition
Disclosure
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