Spring Lemon-y Leek Soup

1-pot soup packed with spring vegetables and leeks. Perfect to cozy up to when the weather turns brisk on spring evenings. 

You guys, I can’t believe it’s May.

When did that happen?

The weather is warmer here, but sometimes the evenings still have a bit of nip to them.

I always attend spring evening events optimistically jacket-less, only to find myself shivering once the sun has gone down.

This Spring Lemony Leek Soup is perfect for such evenings when you want a little bit of comfort and warmth (or a jacket) until the sun comes up again.

Leeks and I had tempestuous beginnings that grew into an unshakeable love.

I can’t say I ever liked leeks.

This is probably because I never liked onions, but that’s a story for another post.

My parents used to serve a Potato Leek Soup for family lunches on the weekend.

I remember picking out all of the leeks, swirling my spoon around the bowl to avoid the ribbed white rings, collecting pockets of broth and potatoes instead.

At some point, I decided that hey, leeks aren’t so bad, and then I decided to make an entire pot of soup that featured them.

Crisp spring vegetables pair with soothing thyme and bright lemon to create a perfectly light and fresh flavor.

Prepping a pot of this Spring Lemony Leek Soup for the week is so easy and somehow it tastes even better day after day as the flavors meld together.

It’s magic!

What You Need to Make Spring Lemony Leek Soup

Here’s what you need:

• leeks
• asparagus
• carrots
• celery
• mushrooms
• veggie broth
• garlic powder
• thyme
• dry white wine
• cannellini beans
• lemon
• Himalayan sea salt
• Black pepper

That’s it!

How to Make Spring Lemony Leek Soup

Slice the white and light green parts of the leek into 1/2″ rings and rinse thoroughly.

Heat ¼ cup of the veggie broth in a large pot over medium heat.

Once the broth is warm, add the leeks and a pinch of Himalayan sea salt and black pepper.

Stir and cook until the leeks begin to soften, about 2-3 minutes, then add in the asparagus, carrots, celery, and mushrooms and stir to combine.

Add the garlic powder and continue cooking for a minute.

Stir in the white wine (optional), vegetable broth, and thyme.

Bring mixture to a low boil over medium-high heat and then lower heat to medium-low and simmer.

Cook for 15-20 minutes, until the vegetables are fork tender.

Add the cannellini beans within the last 5 minutes of cooking.

Add the salt and pepper to taste and serve immediately with freshly squeezed lemon.

Store leftovers in an airtight container in the fridge for up to one week and reheat before serving.

How to Serve Spring Lemony Leek Soup

Enjoy this soup as an easy spring lunch or dinner or as a hearty side.

If you don’t like some of the vegetables in the recipe, feel free to mix it up.

I chose asparagus, carrots, mushrooms, and celery as my spring veggie roundup.

I think snap peas, broccolini, or radishes would pair nicely here as well.

If you don’t have cannellini beans, try adding any other white bean varietal, or chickpeas, for protein.

I like to serve mine with an extra squeeze of lemon to make the spring flavors even brighter!

Enjoy!

More Vegan Soups

• Detox Zoodle Soup

• Vegan Chocolate Chili

• Chickpea & Wild Rice Soup

• Vegetable Quinoa Stew

• Black Bean Quinoa Chili

• The Quickest Vegan Curry

• Everyday Carrot Lentil Soup

• 1-Pot Vegetable Minestrone

• 5-Spice Squash & Chickpea Stew

• Roasted Pumpkin & Vegetable Soup

• Spicy Tempeh Bell Pepper Chili

• Curried Chickpea Apricot Stew

• “Clean Out The Fridge” Vegetable Chili

• Chunky Chickpea Noodle Soup

• Lentil Tomato Soup

• Heart Beet Soup

I Want to Hear From You

If you make this Spring Lemony Leek Soup recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Spring Lemony Leek Soup with White Bean, Mushroom, & Asparagus

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5 from 1 review

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 3-4 servings
• Diet: Vegan

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Description

1-pot soup packed with spring vegetables and leeks. Perfect to cozy up to when the weather turns brisk on spring evenings.

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Ingredients

• 2 medium leeks
• 1 bunch of asparagus, roughly chopped
• 3–4 large carrots (or any color), peeled and roughly chopped
• 2 stalks celery, diced on the diagonal
• 1 cup white button mushrooms
• 4 cups veggie broth + more for sautéing
• 1/4 tsp garlic powder (or two garlic cloves, minced)
• 2 TBSP fresh thyme sprigs, coarsely chopped
• 1/4 cup dry white wine (optional)
• 1 can cannellini beans, drained and rinsed
• 1/2 lemon, squeezed
• Himalayan sea salt, to taste
• Black pepper, to taste

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Instructions

1. Slice the white and light green parts of the leek into 1/2″ rings and rinse thoroughly.
2. Heat ¼ cup of the veggie broth in a large pot over medium heat.
3. Once the broth is warm, add the leeks and a pinch of Himalayan sea salt and black pepper.
4. Stir and cook until the leeks begin to soften, about 2-3 minutes, then add in the asparagus, carrots, celery, and mushrooms and stir to combine.
5. Add the garlic powder and continue cooking for a minute.
6. Stir in the white wine (optional), vegetable broth, and thyme.
7. Bring mixture to a low boil over medium-high heat and then lower heat to medium-low and simmer.
8. Cook for 15-20 minutes, until the vegetables are fork tender.
9. Add the cannellini beans within the last 5 minutes of cooking.
10. Add the salt and pepper to taste and serve immediately with freshly squeezed lemon.
11. Store leftovers in an airtight container in the fridge for up to one week and reheat before serving.

Notes

Recipe adapted from The Love & Lemons Cookbook

• Prep Time: 30 minutes
• Cook Time: 30 mins
• Category: Soup, Entree, Side
• Method: Stovetop
• Cuisine: Gluten-Free, Oil-Free