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: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 1 zucchini, diced; 1 bell pepper, diced; 3 cups vegetable broth; 1 cup fresh peas; 1 cup asparagus, cut into pieces; Salt and pepper to taste; 1 tablespoon lemon juice; Fresh herbs (like parsley or basil) for garnish

I love preparing this Light Spring Vegetable Soup during the spring months when fresh vegetables are at their best. The flavors are vibrant, and the colors are so inviting that it feels like a celebration in a bowl. It’s incredibly easy to make, and it’s a great way to use up leftover vegetables in your fridge. Each spoonful is comforting yet refreshing, making it the perfect choice for a light lunch or dinner. Plus, it’s packed with nutrition, which is always a bonus in my book.

Created by

Penelope Dawson

Last updated on 2026-01-24T11:22:13.179Z

I remember the first time I tried making this Light Spring Vegetable Soup, I used whatever fresh veggies I had on hand. It turned out to be a delightful combination of flavors that perfectly complemented one another. The light broth allows the natural sweetness of the veggies to shine through, and I learned that a touch of lemon at the end elevates the entire dish.

This soup also freezes remarkably well, making it a great option for meal prep. I always make a double batch, so I have a quick and healthy meal ready to go during busier weeks. A splash of fresh herbs right before serving ties it all together beautifully.

Why You Will Love This Recipe
Bright and fresh flavors that celebrate spring vegetables
Easy to customize with your favorite seasonal produce
Perfect for a light and nutritious meal

Understanding the Ingredients

Each ingredient in this Light Spring Vegetable Soup plays a vital role in creating a well-rounded flavor profile. The base of onion and garlic not only adds aromatic depth but also sweetness once sautéed. Opt for a sweet onion variety like Vidalia for a milder flavor, or a yellow onion for a more robust base. Fresh vegetables like zucchini and bell peppers introduce brightness and crunch, while seasonal peas and asparagus provide a tender texture, enhancing the overall experience of the soup.

When selecting your vegetables, prioritize freshness for the best taste and nutrition. For carrots, choose ones that feel firm and avoid any with soft spots. Zucchini can be substituted with yellow squash, and bell peppers can be swapped for any color available, each lending a unique sweetness. Adding an extra layer of flavor can be as simple as using homemade vegetable broth instead of store-bought, allowing you to customize salt levels and ingredients. I often have some on hand in the freezer for this purpose.

Mastering the Cooking Technique

Sautéing the onion and garlic correctly sets the foundation for this soup's flavor. Keep the heat at medium to prevent burning; cook until the onion is translucent and glistening, about 3–4 minutes. If you find that the garlic is browning too quickly, reduce the heat slightly or add a splash of broth to deglaze the pan, capturing those flavorful bits stuck to the bottom.

Simmering the vegetables in broth is where the magic happens. After adding the broth, watch for it to come to a gentle boil; boiling too vigorously can lead to mushy vegetables. A simmer of about 10 minutes allows flavors to meld without overcooking the vegetables, ensuring they retain some bite. Keep an eye on the peas and asparagus—adding them toward the end of cooking preserves their vivid color and crunch.

Ingredients

Gather your fresh vegetables and get ready to create a wholesome soup!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 zucchini, diced
1 bell pepper, diced
3 cups vegetable broth
1 cup fresh peas
1 cup asparagus, cut into pieces
Salt and pepper to taste
1 tablespoon lemon juice
Fresh herbs (like parsley or basil) for garnish

Feel free to swap any vegetables for ones you prefer or have on hand!

Instructions

Follow these easy steps to create a delicious and healthy soup!

Sauté the Vegetables

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

Add Remaining Vegetables

Add the sliced carrots, diced zucchini, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Pour in the Broth

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

Add Peas and Asparagus

Stir in the fresh peas and asparagus, cooking for an additional 5 minutes until the vegetables are tender.

Season and Serve

Season with salt, pepper, and lemon juice to taste, then serve hot, garnished with fresh herbs.

Enjoy your vibrant and healthy soup!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of dried thyme or a bay leaf while simmering the broth.

Storage and Make-Ahead Tips

This Light Spring Vegetable Soup is incredibly versatile when it comes to storage. If you've made a large batch, let it cool completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen for up to 2 months. When reheating, add a splash of water or broth to restore some moisture, as the soup may thicken in the fridge. Reheat gently on the stovetop to avoid boiling, which can change the texture of the vegetables.

If you're looking to prep this soup ahead of time, consider chopping vegetables and storing them in the refrigerator in an airtight container for up to two days. This way, all you need to do on the day you plan to serve it is sauté and simmer, making it perfect for busy weeknights.

Serving Suggestions

To make the meal even heartier, consider pairing this soup with a crusty loaf of bread or a light salad. A dollop of pesto or fresh herb pesto on top can elevate the flavors and add a beautiful touch. If you're feeling indulgent, a sprinkle of freshly grated Parmesan gives a savory finish that complements the vegetables beautifully.

For an exciting twist, you can serve the soup chilled in warmer months. Just blend it up after cooking and refrigerate it for a refreshing cold soup option that keeps the bright spring flavors intact. Garnish with a splash of olive oil and a few whole peas for a delightful presentation.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables, but reduce the cooking time slightly.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

→ Can I make this soup vegan?

Absolutely! Just ensure your vegetable broth is vegan-friendly.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables you enjoy, such as spinach, kale, or green beans.