Top 5 Seasonal Vegetables for Spring Soups

In this blog, we’ll explore the top 5 spring vegetables that will elevate your soups and how you can easily prepare them using our extensive range of Soup Makers.

1. Asparagus

Asparagus is a wonderfully versatile vegetable that thrives in the spring, making it the perfect seasonal star for a fresh and flavourful soup. Homegrown asparagus is especially delicious, offering unbeatable freshness and a delicate taste. It is a rewarding vegetable to grow, once established it returns year after year, providing a bountiful harvest each spring. Nothing showcases its flavour quite like a creamy asparagus soup using our Large Soup Maker, the best soup maker for creating velvety soups with minimal effort.

Creamy Asparagus Soup

Ingredients 

For the Pickled Asparagus Stems:

• 8 ounces fresh asparagus stems, trimmed
• ⅔ cup white vinegar
• ½ cup water
  3 tablespoons granulated sugar

For the Soup:

 

• 4 cups water
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 4 pounds fresh white asparagus (about 4 bunches), trimmed
• ½ cup unsalted butter (4 ounces)
• 2 cups whole milk
• 2 cups heavy cream
• ¼ ounce whole mace (5 to 7 pieces)
• 1 tablespoon pickling vinegar (from pickled asparagus)
• 1 tablespoon white soy sauce
• 2 tablespoons chopped roasted hazelnuts
• 2 teaspoons hazelnut oil

Method

1. Trim and set aside the white asparagus tips for later use. Cut the asparagus stems and place them in a heatproof bowl. In a small saucepan, bring the vinegar, water, and sugar to a boil, stirring until the sugar is fully dissolved. Pour the mixture over the asparagus stems, cover, and refrigerate until ready to use.

2. Bring 4 cups of water and 1 tablespoon of salt to a boil. Add the reserved asparagus tips and cook for 2 minutes until crisp-tender. Transfer the tips to an ice bath for 5 minutes to stop the cooking process. Drain and set aside.

3. Thinly slice the remaining asparagus stems to yield about 10 cups. Place the sliced asparagus, butter, milk, cream, mace, and remaining salt into your Large Soup Maker. Select the "smooth soup" function, and let the appliance do the work for you. In just 21 minutes, you’ll have a rich, creamy asparagus soup - no need for manual stirring!

4. Once the soup is ready, remove the lid and stir in the pickling vinegar and white soy sauce for an added depth of flavour.

5. Chop the pickled asparagus stems into bite-sized pieces. Pour the soup into bowls and garnish with chopped hazelnuts, asparagus tips, and pickled asparagus. Drizzle with hazelnut oil for a nutty depth of flavour.

Recipe Inspired by: Food & Wine

2. Beetroot

Beetroot is a powerhouse vegetable packed with nutrients, rich in earthy sweetness, and perfect for making a vibrant soup. As the weather warms, fresh, tender beets are at their peak. Using our Compact Soup Maker, you can easily transform fresh spring beetroot into a delicious soup without the hassle of multiple pots and pans.

Beetroot, Cumin & Coriander Soup with Yoghurt and Hazelnut Dukkah

Ingredients 

For the Soup:

• 2 tbsp olive oil
• 2 red onions, cut into wedges
• 1kg raw beetroot, peeled and cut into wedges
• 1 tsp chilli flakes
• 1 tbsp cumin seeds + 1 tsp extra
• 1 ½ tbsp coriander seeds
• 1 tbsp red wine vinegar
• 1.2L vegetable stock

For the Dukkah Topping:

• 30g hazelnuts
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• Pinch of salt

To Serve:

• 4 tbsp natural yogurt

Method

1. Add the olive oil, red onions, beetroot, salt, chilli flakes, cumin, and coriander seeds to your Compact Soup Maker. Pour in the red wine vinegar and give everything a good stir. Add the vegetable stock, close the lid, and select the "smooth soup" function. In just 19 minutes, you’ll have a silky, flavour-packed soup ready to serve.

2. While the soup is cooking, prepare the dukkah by toasting the hazelnuts, sesame seeds, and the remaining cumin and coriander in a dry frying pan over medium heat. Toast until the hazelnuts turn golden and fragrant. Add a pinch of salt, then crush everything together using a pestle and mortar or roughly chop with a knife.

3. Once you have finished blending, season the soup to taste and divide it between four bowls. Swirl a generous spoonful of natural yogurt on top and sprinkle over the crunchy hazelnut dukkah for added texture and flavour.

Recipe Inspired by: BBC GoodFood

3. Green Beans

Green beans are a fantastic springtime vegetable, they add a fresh touch to any dish. This green bean minestrone is a lighter take on the Italian classic, making the most of seasonal produce with fresh green beans and more. Using our Sauté & Soup Maker, you can enhance the depth of flavour by sautéing onions and herbs before blending everything into a rich broth. It’s the perfect way to enjoy spring’s best green beans in a hassle-free soup.

Green Bean and Minestrone Soup

Ingredients 

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery sticks, diced
• 2 carrots, diced
• 400g canned chopped tomatoes
• 1.2L vegetable stock
• 100g green beans, trimmed and chopped
• 400g canned cannellini beans, drained
• 75g small pasta shapes (e.g., ditalini or macaroni)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt & pepper to taste

To Serve:

• Fresh basil leaves
• Grated Parmesan (or vegan alternative)
• Drizzle of olive oil

Method

1. Using our Sauté & Soup Maker, select the sauté function and heat 1 tbsp olive oil. Add the chopped onion, garlic, celery, and carrots, stirring occasionally until softened and fragrant (about 3-4 minutes).

2. Once the vegetables have softened, add the chopped tomatoes, vegetable stock, dried oregano, dried basil, salt, and pepper. Stir everything together, then close the lid and select the chunky soup function.

3. When there are 10 minutes left on the cooking cycle, pause the machine and add the green beans, cannellini beans, and pasta. Resume cooking, allowing the ingredients to soften and absorb the delicious broth.

4. Once the cooking cycle is complete, ladle the green bean minestrone into bowls. Garnish with fresh basil, a sprinkle of Parmesan, and a drizzle of olive oil for extra richness.

Recipe Inspired by: BBC GoodFood

4. New Potatoes

Spring brings an abundance of fresh produce, and new potatoes take centre stage. Their naturally sweet, waxy texture makes them perfect for a light yet creamy potato soup, ideal for a spring lunch or light dinner. With our Clarity Soup Maker, creating this comforting yet refreshing dish is effortless. 

Springtime New Potato Soup

Ingredients 

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g new potatoes, scrubbed and diced (no need to peel!)
• 750ml vegetable stock
• 250ml milk (or dairy-free alternative)
• 1 bay leaf
• 1 tsp dried thyme
• Salt & pepper to taste

To Serve:

• Chopped fresh chives
• A dollop of crème fraîche or Greek yogurt (optional)
• Crusty bread for dipping

Method

1. Using your Clarity Soup Maker, simply add olive oil, onion, and garlic into the soup maker, select the sauté function, and cook for 2–3 minutes until softened. This brings out a delicious sweetness in the onions, enhancing the soup’s flavour.

2. Add the diced new potatoes, vegetable stock, milk, bay leaf, thyme, salt, and pepper to the soup maker. Secure the lid and select the smooth soup function for a creamy, velvety consistency, or the chunky setting if you prefer a more rustic texture.

3. Once the cycle is complete, remove the bay leaf and ladle the soup into bowls. Top with fresh chives and a swirl of crème fraîche for an indulgent touch. Serve with warm crusty bread to soak up every last spoonful!

Recipe Inspired by: BBC GoodFood

5. Squash 

Nothing says comfort food like a warm, velvety squash soup. Its naturally sweet flavour and creamy texture make it a perfect choice for a nourishing meal. Try our Total Control Soup Maker to create this restaurant-quality soup with just a touch of a button. 

Silky Squash Soup 

Ingredients 

For the Soup:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1kg butternut squash, peeled, deseeded, and chopped into chunks
• 750ml vegetable stock
• 250ml milk (or dairy-free alternative)
• 1 tsp ground nutmeg
• Salt & black pepper to taste

For the Parmesan Croutons:

• 4 slices of crusty bread, cut into cubes
• 2 tbsp olive oil
• 50g Parmesan, grated
• 1 tsp dried oregano
• Pinch of salt

Method

1. Our Total Control Soup Maker allows you to sauté ingredients directly in the machine, no extra appliances needed. Add olive oil, onion, and garlic, and select the sauté function. Cook for 2–3 minutes until softened and fragrant.

2. Add the chopped butternut squash, vegetable stock, milk, nutmeg, salt, and pepper to the soup maker. Secure the lid and select the smooth soup setting for a rich, creamy consistency.

3. While the soup cooks, preheat your oven to 200°C (180°C fan). Toss the bread cubes with olive oil, Parmesan, oregano, and salt, then spread them on a baking tray. Bake for 8–10 minutes until golden and crispy.

4. Once the soup is ready, pour it into bowls and top with a handful of crispy Parmesan croutons. For an extra touch, drizzle with olive oil or swirl in some cream before serving.

Recipe Inspired by: Jamie Oliver