Welcome Springtime with this healthy, flavor-packed and satisfying recipe for Spring Vegetable Soup. It’s packed with plenty of in season vegetables, a kick of garlic and some pasta to make it hearty enough to be eaten as a meal.
I love when the first day of Spring arrives. Spring and fall are by far my favorites. In the fall, I can’t wait to get stuck into creating recipes for stews and comfort foods that come along with the cooler weather, but when spring arrives, we’re all ready for the sunshine and warmth. Unfortunately, in a lot of places it’s just not that warm yet. This soup is a bit of warmth, but also a bit of a reminder that spring will soon be upon us. It’s packed with zucchini, leeks and spinach (that are all Spring vegetables) with some carrots and celery for flavor (and a splash of color). Like most of my soup recipes, it also has a nice, Italian kick of garlic that brings it all together. I have mine with plenty of Parmesan cheese and some pasta thrown in, but if you’d rather it be a little less filling, you can always skip the pasta (but I highly recommend the cheese).
So if like me, you’re loving the bright sun and the sounds of birds chirping, but it’s still pretty cold outside – this bowl of Springtime might be just what you need.