Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 1 cup snap peas, trimmed; 1 cup asparagus, cut into 1-inch pieces; 4 cups vegetable broth; 1 lemon, juiced and zested; Salt and pepper to taste; Fresh dill or parsley for garnish

Highlighted under: Vital Meals Studio

I absolutely love this Spring Vegetable Soup with Lemon! It's light, refreshing, and packed with the vibrant flavors of seasonal vegetables. I often find myself craving a warm bowl of this soup when the weather starts to turn, and the zingy lemon elevates it to another level. Each spoonful is a burst of freshness, making it perfect for a cozy lunch or a light dinner. Plus, it’s incredibly satisfying to know that I'm enjoying a dish that's both nutritious and delicious.

Created by

Sloane Patterson

Last updated on 2026-02-02T00:49:36.151Z

When I first made this Spring Vegetable Soup with Lemon, I was surprised by how simple yet flavorful it turned out. Using fresh, seasonal vegetables truly makes a difference. I used asparagus, peas, and carrots, which not only add beautiful color but also contribute to a lovely texture. The secret is in the timing; adding the lemon juice right before serving brightens everything up without cooking away its fresh taste.

This soup has since become a staple in my home. I’ve experimented with various herbs, and I found that adding a touch of dill or parsley can enhance its flavor remarkably. Don’t hesitate to modify the ingredients based on what you have, as it’s versatile enough to accommodate various vegetables!

Why You'll Love This Recipe
Bright lemony flavor that dances on your palate
A colorful medley of spring vegetables for a nutritious boost
Perfect for a light lunch or dinner, leaving you feeling refreshed

Choosing the Perfect Vegetables

When preparing this Spring Vegetable Soup, selecting the freshest seasonal vegetables is key to achieving that vibrant flavor. Look for firm snap peas with a bright green hue and asparagus that is crisp to the touch. Carrots should be bright orange and smooth without blemishes. These fresh ingredients not only enhance the taste but also contribute essential vitamins and minerals, making your soup both delicious and nutritious.

If you're looking to customize, feel free to swap in other spring vegetables like baby zucchini, radishes, or even peas. Each of these options can provide a unique flavor profile and texture to your soup while still keeping it light and fresh. Just be sure to adjust the cooking time based on the vegetables chosen to avoid overcooking.

The Magic of Lemon

The addition of lemon juice and zest makes this soup truly stand out. The acidity from the lemon balances the earthy flavors of the vegetables, providing a refreshing brightness that is particularly welcome in spring. When juicing your lemon, roll it on the counter with your palm before cutting it open; this helps to release more juice. Pairing the lemon zest with its juice enhances the flavor while offering aromatic oils that elevate the overall dish.

If you want to experiment with flavors, consider adding a splash of lemon-infused olive oil or a sprinkle of lemon thyme. These variations can deepen the citrus notes in your soup, offering a nuanced taste that harmonizes beautifully with the fresh vegetables.

Ingredients

Gather the following ingredients to make your delicious Spring Vegetable Soup with Lemon:

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 cup snap peas, trimmed
1 cup asparagus, cut into 1-inch pieces
4 cups vegetable broth
1 lemon, juiced and zested
Salt and pepper to taste
Fresh dill or parsley for garnish

With these ingredients ready, we can start cooking!

Instructions

Follow these steps to create your Spring Vegetable Soup with Lemon:

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, about 5 minutes.

Add the Vegetables

Stir in the sliced carrots and sauté for an additional 5 minutes. Then, add the snap peas and asparagus, cooking for another 2-3 minutes until tender yet crisp.

Simmer with Broth

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Finish with Lemon

Remove from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh dill or parsley before serving.

Enjoy this light and fragrant soup with your favorite bread!

Pro Tips

For a creamier soup, blend half of the soup and mix it back in with the rest. You can also experiment with adding other seasonal vegetables like zucchini or tomatoes based on your preference.

Make-Ahead Storage Tips

This soup is not only delightful when freshly made but also stores well, allowing you to prepare a batch in advance. After cooking, let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it in single-serving portions. Just make sure to leave space at the top of the container, as liquids expand when frozen.

To reheat the soup, simply place it in a saucepan over medium heat, stirring occasionally, until hot. If the soup has thickened in the fridge or freezer, add a splash of additional vegetable broth or water to reach your desired consistency without compromising flavor.

Serving Suggestions

To make your Spring Vegetable Soup even heartier, consider serving it with a side of crusty whole-grain bread or a light salad. The bread not only complements the soup’s fresh flavors but also adds a satisfying crunch. For a wholesome, balanced meal, top your bowl with a dollop of Greek yogurt or a sprinkle of crumbled feta cheese for added creaminess and a hint of salt that works wonderfully with the lemon.

Another delightful twist is to turn your soup into a grain bowl by adding cooked quinoa or farro. This adds a delightful chewiness and additional nutrients, making the dish even more filling, perfect for a quick lunch or a light dinner.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can! Just adjust the cooking time as needed since frozen vegetables can cook faster.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat when ready to eat.

→ Is this soup vegan-friendly?

Absolutely! This recipe is naturally vegan as it uses vegetable broth and no animal products.

→ Can I make this soup in advance?

Yes, this soup keeps well and actually tastes even better the next day as the flavors meld together.