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Bowl of fresh spring vegetable soup with colorful mixed veggies.

Spring Vegetable Soup

A vibrant and healthy dish showcasing spring's freshest produce with a medley of colorful vegetables, herbs, and a zesty lemon kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Light Meal, Lunch, Soups
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp olive oil for sautéing
  • 1 large onion, chopped adds flavor
  • 2 cloves garlic, minced for fragrance
  • 4 cups vegetable broth base of the soup
  • 2 cups water
  • 1 cup chopped asparagus seasonal vegetable
  • 1 cup chopped green beans adds crunch
  • 1 cup shelled peas
  • 1 cup chopped zucchini
  • 1 cup chopped spinach for color and nutrients
  • 0.5 cup chopped fresh parsley garnish
  • 0.25 cup chopped fresh mint for freshness
  • 1 whole lemon, juiced for zest
  • 1 tsp salt to taste
  • 0.5 tsp freshly ground black pepper to taste
  • 1 loaf crusty bread for serving
  • 1 tbsp Parmesan cheese, grated for garnish
  • 1 dollop crème fraîche or Greek yogurt for serving
  • 1 pinch red pepper flakes optional for spice

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and sauté until translucent, about 5-7 minutes.
  3. Stir in minced garlic and cook until fragrant, about 1 minute.
Cooking
  1. Pour in vegetable broth and water, bringing the mixture to a boil.
  2. Lower the heat to a simmer and season with salt and pepper.
  3. Add chopped asparagus and green beans; cook for 5 minutes.
  4. Stir in shelled peas and zucchini; cook for another 3 minutes.
  5. Add chopped spinach and stir until wilted.
  6. Mix in fresh parsley and mint for added flavor.
  7. Squeeze in lemon juice and adjust seasoning as needed.
Serving
  1. Serve hot with a garnish of crème fraîche or yogurt, grated Parmesan cheese, and crusty bread for dipping.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pot over low heat.