1. Can I make French Spring Soup ahead of time?

Absolutely! French Spring Soup can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. For the best results, add delicate ingredients like spinach and cream just before reheating to preserve their texture and freshness. It also freezes well—just leave out the cream and greens until serving.

2. Is French Spring Soup gluten-free?

The classic version uses pearled barley , which contains gluten. To make a gluten-free French Spring Soup , simply substitute barley with gluten-free grains like quinoa , wild rice , or brown rice . The soup will still retain its hearty texture and delicious spring flavor profile.

3. What’s the best vegan cream substitute for this recipe?

The recipe recommends Silk vegan heavy cream , which gives a rich, smooth finish without dairy. If you can’t find that, light canned coconut milk works beautifully. You can also use homemade cashew cream or a blend of unsweetened plant milk and a little olive oil for a lighter option.

French Spring Soup – Best Vegan Recipe with Spring Veggies

Name: French Spring Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 2 tbsp olive oil: for sautéing the vegetables; 2 leeks, chopped: adds a mild onion flavor; 2 large carrots, chopped: provides natural sweetness and color; 3 cups shiitake mushrooms, sliced: adds earthy umami depth; 4 cloves garlic, minced: enhances overall flavor; 3 large gold potatoes, cubed: adds creaminess and heartiness; 1 lb asparagus, cut into thirds: brings crisp texture and freshness; 2 cups cooked pearled barley: provides chewiness and fiber; 1 cup spinach: adds iron and nutrients; Juice of 1/2 lemon: adds brightness and acidity; 3 lemon slices: enhances spring-like flavor; 1/2 cup vegan heavy cream (Silk): adds richness and creamy texture; 1 tbsp fresh parsley, chopped: adds fresh herbaceous note; 1 tbsp fresh dill weed, chopped: brings light, sweet herb flavor; 4 cups vegetable stock: flavorful base for the soup; 3 cups water: helps create the broth consistency; 1/2 tsp sea salt: balances the flavors; 1/4 tsp black pepper: adds subtle heat

Description

French Spring Soup is a vibrant, creamy vegan soup that celebrates seasonal vegetables like asparagus, leeks, carrots, and spinach. Enhanced with fresh herbs, lemon, and pearled barley, it’s light yet hearty, perfect for springtime nourishment and flavor.

Ingredients

Scale

2 tbsp olive oil: for sautéing the vegetables
2 leeks, chopped: adds a mild onion flavor
2 large carrots, chopped: provides natural sweetness and color
3 cups shiitake mushrooms, sliced: adds earthy umami depth
4 cloves garlic, minced: enhances overall flavor
3 large gold potatoes, cubed: adds creaminess and heartiness
1 lb asparagus, cut into thirds: brings crisp texture and freshness
2 cups cooked pearled barley: provides chewiness and fiber
1 cup spinach: adds iron and nutrients
Juice of 1/2 lemon: adds brightness and acidity
3 lemon slices: enhances spring-like flavor
1/2 cup vegan heavy cream (Silk): adds richness and creamy texture
1 tbsp fresh parsley, chopped: adds fresh herbaceous note
1 tbsp fresh dill weed, chopped: brings light, sweet herb flavor
4 cups vegetable stock: flavorful base for the soup
3 cups water: helps create the broth consistency
1/2 tsp sea salt: balances the flavors
1/4 tsp black pepper: adds subtle heat

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Instructions

Cook 1 cup of dry pearled barley according to package directions in a rice cooker or small saucepot. Set aside once done.
In a large Dutch oven or soup pot, heat olive oil over medium heat.
Add leeks, carrots, and mushrooms. Sauté until fragrant and leeks are translucent, about 5–7 minutes.
Stir in garlic, parsley, dill, salt, pepper, and cubed potatoes. Cook for another 2–3 minutes.
Add vegetable stock and water, bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Add cooked barley, asparagus, vegan cream, lemon juice, lemon slices, and spinach. Cover and simmer for 5 more minutes, until asparagus is tender and spinach is wilted.
Serve immediately with fresh herbs and vegan parmesan, if desired. Pair with crusty French bread.

Notes

Use hulled barley for extra fiber, though cooking time will increase.
Substitute vegan cream with light canned coconut milk if needed.
For gluten-free version, use quinoa or wild rice instead of barley.
Add protein like white beans or chickpeas for a heartier version.
Soup keeps well in the fridge for 3–4 days; freeze without cream and spinach.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup, Lunch, Entrée
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 260
Sugar: 5g
Sodium: 380mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg