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: 1 tablespoon olive oil; 1 small onion, diced; 2 garlic cloves, minced; 2 carrots, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut; 1 cup asparagus, cut into 2-inch pieces; 4 cups vegetable broth; 1 teaspoon fresh thyme; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Vital Meals Studio

I absolutely love creating this Light Spring Vegetable Soup, especially during the vibrant months of spring. The combination of fresh, seasonal vegetables makes this soup not only delicious but also incredibly refreshing. As I prepare it, I enjoy chopping a colorful array of veggies, which infuses the kitchen with lovely aromas. It’s a quick and simple recipe that warms my soul and brightens my day. With each spoonful, I feel rejuvenated, making it a staple in my household during this delightful season.

Created by

Sloane Patterson

Last updated on 2026-01-24T12:16:09.410Z

When I first made this soup, I was astonished by how simple yet flavorful it turned out. The mix of fresh herbs with crisp spring vegetables creates a delightful harmony that’s both nourishing and uplifting. It’s a favorite among my family and friends, who often request it during our spring gatherings. I love to serve it with a slice of crusty bread for a complete meal.

A key tip I've discovered is to use the freshest vegetables available; their natural sweetness elevates the dish tremendously. I also like to finish the soup with a drizzle of extra virgin olive oil for richness. This little touch makes a big difference!

Why You'll Love This Recipe
Bright, fresh flavors that capture springtime
A healthy yet satisfying option for any meal
Easy to customize with your favorite vegetables

Choosing the Right Vegetables

When preparing this Light Spring Vegetable Soup, selecting seasonal vegetables is key to enhancing the flavor and freshness of the dish. Veggies like asparagus, zucchini, and green beans shine during spring, offering a vibrant palette both in color and taste. If you prefer, feel free to swap the green beans for peas or snap peas, which would lend a sweet crunch to the soup. Remember, using organic and locally sourced produce can elevate the flavor and add an extra layer of satisfaction to your bowl.

Don't be afraid to get creative with your vegetable choices! You can incorporate broccoli, bell peppers, or even a handful of spinach to increase the nutrient profile. Just keep an eye on cooking times; softer vegetables like zucchini require less cooking than carrots or asparagus. Aim to add them sequentially based on their texture, ensuring that all remain tender yet slightly firm, avoiding a mushy result.

Perfecting the Broth

The vegetable broth is the backbone of this soup, as it infuses the vegetables with flavor. Using a low-sodium vegetable broth allows you to control the seasoning of the soup while letting the natural sweetness of the vegetables come through. If you’re short on time, a high-quality store-bought broth works well, but homemade broth adds unbeatable depth. Just simmer vegetable scraps, like onion peels and carrot ends, with water for a quick, flavorful base.

For those wanting creaminess, consider incorporating a splash of coconut milk or a dollop of crème fraîche just before serving. Alternatively, you can blend half of the soup to create a creamy texture while maintaining the freshness of the veggies. If you enjoy a bit of spice, a pinch of red pepper flakes stirred in at the end offers a lovely kick without overpowering the spring flavors.

Ingredients

Gather the following fresh ingredients for a delightful soup experience:

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, diced
1 zucchini, diced
1 cup green beans, trimmed and cut
1 cup asparagus, cut into 2-inch pieces
4 cups vegetable broth
1 teaspoon fresh thyme
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Feel free to experiment with seasonal vegetables!

Instructions

Follow these easy steps to create your delicious spring soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent, about 3 minutes.

Add Remaining Vegetables

Stir in the carrots, zucchini, green beans, and asparagus. Sauté for another 5 minutes until slightly softened.

Pour in the Broth

Add the vegetable broth and thyme to the pot. Bring to a simmer, and cook for 15 minutes, or until all the vegetables are tender.

Season and Serve

Season with salt, pepper, and lemon juice. Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy your nutritious bowl of Light Spring Vegetable Soup!

Pro Tips

For added flavor, you can sprinkle some parmesan cheese on top before serving. Feel free to blend the soup for a smooth texture if preferred.

Make-Ahead Tips

This Light Spring Vegetable Soup is an excellent candidate for meal prep! You can chop the vegetables a day in advance and store them in airtight containers in the refrigerated. The soup tastes even better the next day, as the flavors meld beautifully over time. Keep the broth and veggies separate until you're ready to enjoy it, allowing for the freshest taste upon reheating.

If you're looking to store the soup longer, it freezes well! Allow it to cool completely before portioning it into freezer-safe bags or containers. This makes it easy to grab a serving whenever spring cravings hit, even in the middle of winter. Reheat it gently on the stove over medium heat, adding a splash of water or broth if needed to maintain the desired consistency.

Serving Suggestions

Garnishing the soup with fresh parsley not only adds a pop of color but also enhances the flavor profile with a hint of brightness. For added texture, consider topping each bowl with toasted seeds or croutons; they provide a delightful crunch that contrasts nicely with the soft vegetables. A sprinkle of grated Parmesan cheese can also enhance the savory notes if you prefer dairy.

Pair your soup with a light, crusty bread or a fresh salad to complete the meal. A simple arugula salad dressed with lemon vinaigrette complements the soup wonderfully, making it a light yet satisfying springtime dinner. This recipe is versatile enough for lunch or dinner, or lovely as a starter before a main course.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but fresh will yield the best flavor.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

→ Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth.

→ Can I add protein to this soup?

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