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This vibrant spring soup is everything good about spring! Bright green and fresh, it features green peas, spinach, chives and mint.

Vibrant Spring Soup

March 1 is spring, right? Alex and I are dying for spring weather, so we’re starting with some spring food to usher in the season. And this vibrant spring soup is the perfect way to do it, with its bright color and fresh flavors. The recipe is from the new cookbook, Simply Vibrant by Anya and Masha of the blog Golubka Kitchen. Keep reading for the spring green soup recipe and more about the book!

Vegetables in spring soup

This spring soup is totally stunning, with a bright green color and comforting vibe. It’s full of spring vegetables, that give it beautiful fresh flavor. Here’s what you’ll need:

The soup has a cozy, hearty and almost meaty flavor from cumin, coriander, and garlic, set off by the fresh herbs. We also added a squeeze of lemon to our bowls to heighten the brightness, and made sure to have a good sprinkling of mint. Everyone in the family enjoyed it, and even our toddler couldn’t stop eating it.

Vibrant Spring Soup recipe

About the book: Simply Vibrant

Anya and Masha are a mother and daughter living 1000 miles apart and exchanging recipes to keep in touch. Anya is author and Masha is photographer (how fun is that?). There are 129 recipes in Simply Vibrant, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. The book is full of vibrant photographs of bright-colored plant-based fare, and the recipes are creative and beautiful.

Anya’s goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. Her hope was that you’d be able to find in the index whatever good-looking produce you picked up at the market or store, and get some ideas on how to prepare it.

Many congratulations to Anya and Masha on a gorgeous book! The vibrant colors of the recipes and photographs are a testament to your commitment to making wellness a truly exciting and magical way to live.

Vibrant Spring Vegetable Chowder
Vibrant Spring Green Soup

More spring vegetable recipes

Outside of this spring soup, here are a few of our favorite spring vegetable recipes:

This spring soup recipe is…

Vegetarian, vegan, plant-based, gluten-free, and dairy-free.

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Vibrant Spring Vegetable Chowder | A Couple Cooks

Vibrant Spring Soup

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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 1x


This vibrant spring green soup is everything good about spring! Bright green and fresh, it features green peas, spinach, chives and mint.


  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large yellow onion, chopped
  • Kosher salt
  • 3 garlic cloves, minced
  • 2 ribs celery, thinly sliced
  • 10 small new potatoes, cut into small cubes
  • Freshly ground black pepper
  • Juice of 1/2 lemon
  • 4 cups vegetable broth
  • 1 pound fresh or frozen English peas
  • 4 cups baby spinach
  • 2 to 3 green onions or chives, thinly sliced, for garnish
  • Handful mint leaves, chopped (optional)


  1. Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion, and a few pinches of salt; saute for 5 minutes.
  2. Add the garlic, celery, potatoes, a pinch of salt, and black pepper to taste, and cook, stirring, for another 5 minutes until fragrant. Add the lemon juice and let it absorb for 1 minute then pour in the vegetable broth or water.
  3. Bring the liquid to a boil, lower the heat to a simmer, and cook, covered, until the potatoes are tender, 10 to 15 minutes. Add the peas and greens to the soup and stir until the greens wilt.
  4. Transfer 1 ½ cups of the soup to a blender and blend until creamy. Return the blended soup to the pot and stir to combine. Taste and adjust the seasonings as necessary. Serve the soup garnished with chives, fresh mint, and a squeeze of lemon.


Reprinted with permission from Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking by Anya Kassoff.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Lori Hamilton says:

    I wanted to let you know I miss all the valuable information you include with your own recipes. I had to look up English peas and new potatoes. With your recipes, I read every word because I don’t want to miss a helpful hint or history behind a recipe or ingredient. I’m going to finally buy your book. I’ve just gotten spoiled from receiving your emails. The very best to you and your family.

    1. Alex Overhiser says:

      Thank you!

  2. Nancy Swaim says:

    The spices in this soup are perfect! Greens soup is usually a little flat; but perfect for using all of the leaves from spring vegetables. But this recipe kicked a usually boring soup into something elegant and wonderfully satisfying. I used a mixture of sorrel, arugula, spinach…and celery leaves from a bunch of gorgeous organic celery from The Pickery in Terre Haute. Divine!