Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 1 zucchini, diced; 1 cup asparagus, cut into 1-inch pieces; 1 cup snap peas, ends trimmed; 4 cups vegetable broth; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, for garnish

Highlighted under: Light & Flavorful

I absolutely love making Light Spring Vegetable Soup during the vibrant spring months. The freshness of seasonal vegetables and the light broth creates a perfect balance that’s both satisfying and invigorating. It’s a versatile recipe, allowing me to use whatever produce is at its peak. The simplicity of this soup does not compromise on flavor, making it a go-to choice for light lunches or starters at dinner. Plus, it’s an excellent way to embrace all those beautiful colors of spring on my plate!

Created by

Emily

Last updated on 2026-01-24T11:46:14.129Z

When I first tried making Light Spring Vegetable Soup, I was amazed by how easy it was to capture the essence of spring in a bowl. I experimented with various vegetables like asparagus, peas, and carrots, which not only added vibrant colors but also a delightful array of textures. My secret to the most flavorful broth is a touch of lemon juice to brighten up all the fresh veggies.

One specific tip I learned is to sauté the onions and garlic first, allowing them to become aromatic before adding the rest of the ingredients. This step enhances the overall flavor profile and ensures everything melds together beautifully. You can easily adapt this recipe based on what you have on hand, making it a fun and creative cooking experience!

Why You'll Love This Soup
Light and refreshing for warm days
Packed with seasonal vegetables bursting with flavor
Quick to prepare, making it a weeknight favorite

Choosing Seasonal Vegetables

The key to making this Light Spring Vegetable Soup truly vibrant lies in using seasonal vegetables. Asparagus, snap peas, and zucchini are at their peak during the spring months, ensuring maximum freshness and flavor. When selecting asparagus, look for firm, bright-green stalks with tightly closed tips. For snap peas, choose crisp, green pods; they should feel crisp when you snap one in half. If you can’t find any of these specific vegetables, feel free to substitute them with other spring varieties such as peas, green beans, or even diced bell peppers.

Each vegetable contributes its own unique texture and flavor profile to the soup. The snap peas add a delightful crunch, while the zucchini offers a tender, mild taste that balances the more robust carrot flavors. Remember to cut the veggies uniformly; this ensures they cook evenly. Aim for bite-sized pieces to create an appealing texture that allows you to enjoy every spoonful.

Perfecting the Broth

Using a high-quality vegetable broth is essential for infusing depth into this light soup. A homemade broth can elevate flavors significantly, but if convenience is key, choose low-sodium options to allow better control over the final seasoning. When adding the broth, it should reach a gentle boil before you reduce it to a simmer. This technique helps meld all the flavors while maintaining the integrity of the vegetables by avoiding overcooking.

Adding lemon juice at the end brightens the soup, enhancing its freshness. If you prefer a slightly creamier texture, consider blending a portion of the soup to achieve a smoother consistency without compromising the chunky bite from the vegetables. Adjusting the acidity by fine-tuning the lemon juice can also elevate the dish; feel free to add a splash more if you enjoy a bit of tang!

Ingredients

Gather your fresh ingredients for this delightful soup:

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
1 zucchini, diced
1 cup asparagus, cut into 1-inch pieces
1 cup snap peas, ends trimmed
4 cups vegetable broth
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley, for garnish

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

Instructions

Follow these simple steps to create your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.

Add the Vegetables

Stir in the sliced carrots and cook for an additional 5 minutes. Then, add the zucchini, asparagus, and snap peas, cooking until just tender.

Simmer with Broth

Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for about 10 minutes. Season with salt, pepper, and lemon juice to taste.

Serve and Garnish

Ladle the soup into bowls and top with fresh parsley before serving. Enjoy the vibrant flavors of spring!

Don't forget to savor every spoonful of your creation!

Pro Tips

Feel free to experiment with different vegetables based on what’s in season. If desired, you can also add pasta or rice for added heartiness.

Make-Ahead and Storage Tips

This Light Spring Vegetable Soup makes an excellent meal prep option as it can be made ahead and stored for later enjoyment. After cooking, allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to three days or frozen for longer storage. To thaw, simply leave it in the refrigerator overnight or heat it directly from frozen over medium heat, stirring occasionally until heated through.

If preparing in advance, consider undercooking the vegetables slightly. This will prevent them from becoming mushy when reheated. You can easily add a splash of vegetable broth and a squeeze of fresh lemon when reheating to refresh the flavors.

Serving Suggestions

While this soup is delicious on its own, pairing it with a crusty whole-grain bread or a light salad can turn it into a satisfying lunch or dinner. For an extra herbaceous touch, feel free to add freshly torn basil or dill as a garnish, which complements the spring flavors wonderfully. A dollop of Greek yogurt or a sprinkle of feta can add creaminess and richness – making it a more hearty meal.

If you want to add protein, cooked chickpeas or white beans can easily be tossed in during the last few minutes of cooking. This will not only enhance the nutritional value but also keep the soup light and fresh, maintaining that perfect spring vibe.

Questions About Recipes

→ Can I make this soup in advance?

Yes, you can prepare the soup a day in advance. Just store it in the refrigerator and reheat when ready to serve.

→ What other vegetables work well in this recipe?

Feel free to add spinach, kale, or even bell peppers based on your preference and seasonal options.

→ Is it possible to freeze this soup?

Absolutely! Allow the soup to cool completely, then store it in airtight containers in the freezer for up to 3 months.

→ How can I make it more filling?

You can add cooked quinoa, or small pasta shapes to the soup for more texture and nutrition.