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Vegan Spring Minestrone Soup

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.

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Side view of vegan spring minestrone soup garnished by two croutons in a white bowl with a bunch of fresh ale in the background with text overlay "Simple Vegan Spring Minestrone 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?

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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)

Over head photo of two white bowls of Simple Vegan Spring Minestrone Soup on a white counter top with bunches of kale in the background.

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

Overhead photo showing ingredients needed to make Spring Minestrone Soup: Kale, fennel, dill, onions, garlic and vegetable stock.

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)

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How to make Vegan Spring Minestrone Soup

The wonderful thing about this recipe is that it’s so easy to make.

  1. Wash, and chop all your vegetables. 
  2. In a large pot over medium high heat, add the olive oil and onions, sauté for 5 minutes. 
  3. Add the fennel, garlic, asparagus and sauté for another minute. 
  4. Add broth, dill, salt, pepper and lemon juice. 
  5. Bring to a boil and simmer for 15 minutes so that the vegetables are tender. 
  6. Add kale and continue cooking for 5 minutes. 
  7. Serve hot garnish with croutons if desired. 

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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.

Overhead photo of spoonful of vegan spring minestrone soup garnished by two croutons in a white bowl with a bunch of fresh ale in the background.

Other vegan recipes to try

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Overhead photo of vegan spring minestrone soup garnished by two croutons in a white bowl with a bunch of fresh ale in the background.

Spring Minestrone Soup Recipe

Yield: 8 Bowls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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.

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

  1. Wash, and chop all your vegetables. Overhead photo showing all vegetables for Spring Minestrone Soup chopped up on a oak cutting board.
  2. In a large pot over medium high heat, add the olive oil and onions, sauté for 5 minutes. 
  3. Add the fennel, garlic, asparagus and sauté for another minute.
  4. Add broth, dill, salt, pepper and lemon juice. 
  5. Bring to a boil and simmer for 15 minutes so that the vegetables are tender. 
  6. Add kale and continue cooking for 5 minutes. 
  7. Serve hot garnish with croutons if desired. 

Notes

  • By browning your vegetables before cooking them in the broth, you will give them more flavor, a more caramelized taste.
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    Nutrition Information:
    Yield: 8 Serving Size: 1 bowl
    Amount Per Serving: Calories: 82Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 822mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 3g

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