Springtime Soup, Vegan and Gluten-Free

The best recipe for Springtime Soup
springtime soup vegan gluten free best recipe

Even though the warm weather has finally arrived I am not ready to let go of soup!  Nothing tastes better after a long day!  Soups are also a great way to get in a ton of vegetables!  This soup shouts spring with the asparagus, lemon and fresh basil!  Asparagus is one of the first vegetables to sprout out of the thawed ground.  It provides a good source of dietary fiber, beta-carotene, B vitamins, calcium, iron, zinc, and the list goes on and on!  You get the point; asparagus is downright just good for you!

Recipe adapted from “The Moosewood Restaurant” cookbook

springtime soup vegan gluten free best recipe

Springtime Soup

The best recipe for Springtime Soup
Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Course: Kid food, Soup
Cuisine: American, Gluten Free, Vegan
Servings: 4
Calories: 231kcal
Cost: $10


  • Olive Oil
  • 1 small red onion chopped
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 2 large cloves garlic minced
  • 1 quart low sodium veggie broth
  • 1 14.5 oz can diced tomatoes
  • 4 cups water
  • ¼ cup short grain brown rice
  • 1 ½ cups frozen baby lima beans
  • 1 ½ cups frozen peas
  • 1 bunch asparagus
  • juice from ½ lemon
  • ½ cup fresh basil more for garnish
  • salt and pepper to taste


  • Pour a few generous glugs of olive oil into a large soup pot.
  • Over medium low heat, sauté onions, carrots, celery and garlic for about 10 minutes.
  • Add veggie broth, water, brown rice and tomatoes. Bring to a boil then add baby lima beans and asparagus, return to a boil.
  • Turn down heat and cook until rice is tender.
  • Add salt, lemon juice, peas and basil. Cook for about 5 minutes.
  • Garnish with basil and enjoy 🙂


This soup would pair nicely with pita bread and hummus or topped with freshly grated Parmesan cheese.


Calories: 231kcal | Carbohydrates: 46g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 228mg | Potassium: 817mg | Fiber: 11g | Sugar: 9g | Vitamin A: 5954IU | Vitamin C: 42mg | Calcium: 107mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN

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