When the first signs of spring begin to appear, my soup pot naturally starts to feel a little lighter, and I think about making my light spring mushroom soup.
Ah! The Beginning Signs of Spring
I love it when the pushy crocuses peek through the soil, my perennial mint magically appears, and the forsythia bushes splash cheerful bursts of yellow across neighborhood yards. When I was young, we always had forsythia branches on our Passover Seder table.
It’s the perfect time to trade heavier winter soups for something a little lighter to prepare for the upcoming spring.
Easy Light Mushroom Spring Soup
This light spring mushroom soup comes together with a handful of simple vegetables and sometimes if I am in the mood, I add a touch of herbes de Provence.
I like to toss everything into the Instant Pot and let it do the work. In a short time, you have a beautiful, fragrant vegetable soup that works perfectly with a light lunch or an elegant meal starter.
South Florida
Although I now spend my winters and spring in South Florida, I do remember the excitement of watching those first signs of spring appear after a long harsh winter.
Weekly Soup
Soup is a weekly staple in our home, and I usually make a pot that lasts three or four days. While I enjoy soup year-round, certain recipes feel especially right for each season. This easy spring mushroom soup is one of my favorites—simple, rich in flavor, and satisfying. The Instant Pot makes it effortless, but it can easily be prepared on the stovetop as well.
With Easter and Passover just around the corner, this light vegetable soup would make a lovely addition to your holiday table, but try it now and see how you like it first. I hate trying a new recipe on a holiday.
Ingredients for Light Spring Mushroom Soup
2 cups of diced onions
2 cups of diced carrots
2 cups of diced zucchini
3 cups of sliced mushrooms (or 8 ounce container)
2 cloves sliced fresh garlic
2 bay leaves ( remove before blending and eating)
1 gluten-free bouillon cube ( I use vegetarian chicken flavored)
6 cups of water or to barely cover vegetables
Salt and cracked to taste
Optional: herbs de Provence to taste
Directions:
Add everything to the liner of the Instant Pot. Set timer to pressure cook for 5 minutes. When done, allow to sit for 5 minutes and then release the pressure according to the manufacturer’s instruction. When all steam is released, carefully open the lid. Using a slotted spoon carefully remove the bay leaves. Then using an immersion blender, blend to your desire consistency. I don’t like to blend too much. I like mine best with pieces of vegetable.
My Notes:
1. This soup is dairy-free, gluten-free, and vegan making it allergy friendly and perfect choice to serve to most guests.
2. If you are gluten-free make sure to use a gluten-free bouillon cube.
3. For Passover, make sure to use a kosher for Passover bouillon cube.
4. I like to add gluten-free crackers to my bowl or gluten-free matzo to my bowl for a little crunch.
