Recipe: Spring Vegetable Soup

Soup season doesn't have to end with winter. This light, veggie-based soup transitions seamlessly into spring.

Photo by Asia Bradlee

Photo by Asia Bradlee

If you stop eating soup as soon as the weather warms, you’re missing out on a whole world of possibilities. Spring is here, which means it’s time to cycle in light, flavorful soups that are bursting with color. This spring vegetable soup recipe consists of a homemade zucchini broth, garnished with fresh pepper, sweet corn, and chickpeas.

It’s easiest to make the broth with an immersion blender. A regular blender works too, but it may take a little longer to fully purée.

Serves 4

2 zucchinis
2 Tbs olive oil
1 tsp minced garlic
1 tsp dried thyme
1 tsp salt
1/2 can sweet corn
1/2 red bell pepper
1 can chickpeas


Rinse and chop the zucchinis. Heat the olive oil in a pot over medium heat, then add the garlic. When the garlic is lightly browned, add the zucchini, thyme, and salt.

Turn the heat to low, and keep stirring the zucchini. Cook for about 10 minutes, or until tender. Remove from heat.

Blend the zucchini; you may have to do so in two batches. Blend until liquified, then pour back into the pot.

Chop the bell pepper into small pieces and add it to pot, along with the sweet corn and chickpeas. Stir and reheat the soup. Serve warm, topped with a sprinkle of red pepper, zucchini strips, or fresh croutons.