Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 4 cups vegetable broth; 1 zucchini, diced; 1 cup asparagus, chopped; 1 cup green peas (fresh or frozen); Salt and pepper to taste; 1 tablespoon lemon juice; Fresh herbs for garnish (like parsley or dill)

Highlighted under: Balanced Bites

I absolutely love making this Light Spring Vegetable Soup as the weather transitions to warmer days. This recipe captures the essence of spring with vibrant, fresh vegetables that are not only healthy but also delightful in flavor. The best part is how quickly it comes together—perfect for those busy weeknights or when you want a light but satisfying meal. Each spoonful brings a taste of the season that makes me feel rejuvenated, and I find it’s a wonderful way to use up any leftover vegetables I have on hand.

Created by

Imogen Walker

Last updated on 2026-01-24T11:31:12.977Z

As I was experimenting with different flavors in my kitchen, I realized how much I adore the simplicity and brightness that fresh vegetables bring to a dish. This soup is not only flavorful but also incredibly versatile, allowing me to swap in whatever seasonal produce I have. Just the other day, I added a handful of peas for a pop of sweetness, and it turned out amazing!

One tip I must share is to start by sautéing your aromatics well—this foundational step ensures that the flavors are deeply integrated into the soup. I often opt for a splash of lemon juice at the end for brightness, which I think makes all the difference. It's these little techniques that elevate a simple soup into something truly special.

Why You'll Love This Soup
Packed with fresh, seasonal vegetables bursting with flavor
Light yet satisfying, perfect for warm weather
Quick and easy to prepare, making it ideal for weeknights

Understanding the Ingredients

Each component of this Light Spring Vegetable Soup plays a crucial role in defining its flavor profile. The onions, carrots, and celery create a flavorful base known as a mirepoix, which adds depth and sweetness to the soup. Don’t rush this step; sautéing these vegetables until they are soft—about 5 minutes—helps to release their natural sugars and enhances the overall flavor of the dish.

Fresh vegetables are a hallmark of spring, and in this recipe, the zucchini and asparagus bring a delightful texture and rich taste. When selecting your zucchini, look for firm, glossy skin, which indicates freshness. If you can get your hands on young, tender asparagus, you'll find it far more enjoyable than the older, woody stalks. Feel free to substitute seasonal veggies like peas with snap or snow peas for a different twist.

Perfecting the Technique

Achieving the right consistency can elevate your soup from good to great. Keep in mind that cooking times can vary based on your stove's heat and the size of your vegetable cuts. You want your zucchini and asparagus cooked to tender but still slightly crisp. Aim for about 10 minutes of simmering after adding these vegetables; they should brighten in color and be easily pierced with a fork.

When it comes to seasoning, consider tasting as you go. Adding salt and pepper gradually while the soup simmers will help you achieve a balanced flavor. Adding a splash of lemon juice at the end brightens up the entire dish, so don’t skip this step. I’ve found that using fresh herbs like parsley or dill as a garnish not only enhances the presentation but also adds an aromatic freshness to the first bite.

Ingredients

Gather these fresh ingredients for a delightful spring soup!

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups vegetable broth
1 zucchini, diced
1 cup asparagus, chopped
1 cup green peas (fresh or frozen)
Salt and pepper to taste
1 tablespoon lemon juice
Fresh herbs for garnish (like parsley or dill)

Make sure to have everything prepped and ready for a smooth cooking experience!

Instructions

Follow these simple steps to create your delicious soup.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables are soft, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the Broth and Vegetables

Pour in the vegetable broth and bring it to a gentle simmer. Add the diced zucchini and asparagus, and let cook for about 10 minutes or until the vegetables are tender.

Finish and Serve

Stir in the green peas and lemon juice, and season with salt and pepper to taste. Allow the soup to heat through before serving. Garnish with fresh herbs if desired.

Enjoy this vibrant spring soup in a warm bowl!

Pro Tips

Feel free to customize this soup with any seasonal vegetables you have on hand. It's also delightful with a drizzle of olive oil or a sprinkle of Parmesan cheese on top before serving.

Make-Ahead Tips

This Light Spring Vegetable Soup is perfect for meal prepping. You can make it in advance and store it in an airtight container in the refrigerator for up to five days. The flavors will deepen as it rests! If you wish to freeze it, allow the soup to cool completely before transferring it to freezer-safe containers. It can stay good for up to three months. Just be sure to leave some space for expansion as it freezes.

When reheating, I suggest using a gentle heat on the stove for the best results. Microwaving can lead to uneven temperatures, causing some veggies to become mushy. If the soup thickens after freezing, a splash of broth or water during reheating will help restore its desired consistency.

Serving Suggestions

Serve this soup with a slice of crusty bread or a simple salad for a complete meal. For added heartiness, you can throw in some cooked quinoa or lentils, which complement the flavors well and pack additional protein. This dish is versatile, so feel free to serve it warm or cold, turning it into a refreshing starter on hot days.

For a gourmet touch, consider topping your soup with a dollop of Greek yogurt or a sprinkle of feta cheese right before serving. These additions provide a creamy contrast and a delightful tang that harmonizes beautifully with the bright vegetables.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables! Just add them to the pot according to the cooking time stated so they heat through properly.

→ How long can I store the soup in the fridge?

This soup can be stored in an airtight container in the fridge for up to three days.

→ Is this soup gluten-free?

Yes, as long as the vegetable broth you use is gluten-free, this soup is suitable for a gluten-free diet.

→ Can I add protein to this soup?

Absolutely! You can add cooked chicken, beans, or lentils for extra protein.