Here’s a fresh and flavorful spring vegetable soup with tarragon — light, bright, and perfect for a starter or light meal.
🌱 Spring Vegetable Soup with Tarragon
Ingredients
- 2 tablespoons olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small leek, white part only, sliced (optional)
- 4 cups vegetable or chicken broth
- 1 cup new potatoes, diced
- 1 cup asparagus, cut into 1–2 inch pieces
- 1 cup peas (fresh or frozen)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1–2 teaspoons fresh tarragon, chopped (or ½ teaspoon dried)
- Optional garnish: chopped fresh parsley, a drizzle of olive oil, or a squeeze of lemon
Instructions
1️⃣ Sauté Base
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, celery, and leek. Sauté 5–7 minutes until softened.
2️⃣ Simmer
- Add broth and diced potatoes.
- Bring to a boil, then reduce to a simmer for 10–12 minutes, until potatoes are tender.
3️⃣ Add Spring Veggies
- Stir in asparagus and peas.
- Simmer 3–5 minutes until vegetables are just tender and bright green.
4️⃣ Add Tarragon & Season
- Stir in chopped tarragon.
- Taste and adjust seasoning with salt and pepper.
5️⃣ Serve
- Serve hot, garnished with parsley or a drizzle of olive oil.
- Optional: Add a squeeze of lemon for brightness.
Tips & Variations
- For a creamy version, stir in ½ cup cream or blend half the soup for a velvety texture.
- Add green beans, zucchini, or spinach for more spring vegetables.
- Tarragon pairs beautifully with chicken broth or a few sprigs of fresh thyme.
If you want, I can also give a one-pot blender version that’s smooth, creamy, and ready in 25 minutes. Do you want that version?
