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French Spring Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 350
A vibrant and flavorful soup celebrating the fresh flavors of spring. This soup is packed with seasonal vegetables and herbs, making it a healthy and delicious meal.

Ingredients

Soup Ingredients

  • 2 tbsp olive oil
  • 2 leeks (chopped)
  • 2 carrots (large, chopped)
  • 3 cups shitake mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 3 potatoes (gold, large cubes)
  • 1 lb asparagus (cut into thirds)
  • 2 cups pearled barley (cooked)
  • 1 cup spinach
  • 0.5 lemon (juice of 1/2 lemon)
  • 3 slices lemon slices
  • 0.5 cup heavy cream, vegan, Silk
  • 1 tbsp parsley (flat-leaf, fresh, chopped)
  • 1 tbsp dill weed (fresh, chopped)
  • 4 cup vegetable stock
  • 3 cup water
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions 

  • Cook 1 cup of dry barley according to package directions.
  • Heat olive oil in a large pot over medium heat. Add leeks, carrots, mushrooms and cook until fragrant.
  • Add garlic, parsley, dill, salt, pepper, and potatoes to the pot and mix. Cook for a couple of minutes.
  • Mix in vegetable stock and water and bring to a low boil. Reduce heat and simmer for 10 minutes.
  • Add asparagus, barley, heavy cream, lemon slices, lemon juice, and spinach. Cover and simmer for 5 minutes.
  • Serve immediately with more herbs and vegan parmesan on top with a crusty piece of French baguette on the side!

Notes

Adjust the amount of vegetable stock and water to achieve your desired soup consistency.
Calories: 350kcal
Cost: $20
Course: Soup
Cuisine: French
Keyword: Asparagus