Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 4 cups vegetable broth; 1 cup fresh peas (or frozen); Salt and pepper to taste; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley, chopped; Juice of 1 lemon

Highlighted under: Healthy Balance Meals

I love making this Light Spring Vegetable Soup when the weather starts to warm up. It’s like a celebration of the season’s freshest produce, and each spoonful is a burst of vibrant flavors. I find that using fresh herbs like dill and parsley elevates this soup, making it feel light yet satisfying. The beauty of this recipe is its versatility—feel free to substitute any of your favorite spring vegetables. It’s perfect for a quick lunch or as a starter for a more elaborate dinner.

Created by

Noelle Chambers

Last updated on 2026-01-24T10:22:10.430Z

When I first made this Light Spring Vegetable Soup, I was astounded by how such simple ingredients could create such a delightful dish. Using seasonal vegetables not only enhances the flavor but also boosts the soup's nutritional value. I like to sauté the onions and garlic before adding the broth; this step brings a beautiful depth of flavor that sets the base for a wonderful soup.

Another tip I discovered along the way is that adding a splash of lemon juice right before serving brightens the entire dish. It’s a little trick that makes a big difference! I often pair this soup with crusty bread for an easy, comforting meal that everyone loves.

Why You'll Love This Recipe
Bursting with fresh, seasonal flavors
Bright and light, perfect for springtime
Quick to prepare, making it an ideal weeknight meal

Texture and Flavor Combinations

This Light Spring Vegetable Soup boasts a delightful harmony of textures. The tender veggies, like zucchini and carrots, contribute a pleasant chewiness, while the fresh peas add a delightful pop. As you cook, be sure to keep an eye on the soup—the vegetables should be fork-tender but not mushy. Overcooking can lead to a less vibrant color and a loss of that crisp bite, diminishing the fresh spring appeal.

The bright flavors in the soup shine through in every spoonful. The addition of fresh dill and parsley introduces a herbal brightness that cuts through the frequently earthy tones of the vegetables. Don't shy away from adjusting the amount of these herbs; a bit more dill can enhance that fresh, garden-like aroma, making your soup truly reflective of spring.

Ingredient Swaps and Variations

One of the joys of this soup is its adaptability. If you're not a fan of green beans, consider using asparagus or snap peas instead. Both options maintain that satisfying crunch while providing a unique flavor profile. Similarly, white or yellow zucchini can substitute regular zucchini for a subtle twist, enhancing the visual appeal and nutritional diversity of your soup.

Gluten-free? Swap the vegetable broth with a certified gluten-free option, ensuring that every bowl remains compliant with dietary preferences. You can also make this soup heartier by adding cooked quinoa or small pasta shapes, turning it into a filling meal for those days when a light soup could use a bit more substance.

Storage and Meal Prep Tips

This soup is an excellent candidate for meal prep! It stores well in the refrigerator for up to three days. To reheat, simply warm on the stovetop over medium heat until heated through—about 5-7 minutes should do it. I recommend avoiding the microwave as it can lead to uneven heating, potentially causing the vegetables to become overcooked.

If you'd like to freeze portions, let the soup cool completely before transferring it to airtight containers. Freeze for up to three months. Keep in mind that some vegetables may lose texture when thawed, so consider undercooking them slightly before freezing for the best results when you reheat your soup later.

Ingredients

Vegetables and Aromatics

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 cup fresh peas (or frozen)
Salt and pepper to taste
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Juice of 1 lemon

Instructions

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent, about 3-4 minutes.

Add Vegetables

Stir in the diced carrots and zucchini, cooking for another 5 minutes until slightly softened.

Combine and Simmer

Add the green beans and vegetable broth, bringing to a simmer. Cook for 10-15 minutes, or until the vegetables are tender.

Finish with Peas and Herbs

Stir in the fresh peas, dill, and parsley. Season with salt, pepper, and lemon juice. Cook for an additional 2-3 minutes before serving.

Pro Tips

For added flavor, consider garnishing your soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese just before serving.

Sautéing for Flavor Development

Sautéing the onions and garlic at the beginning is crucial for laying the flavor foundation of your soup. Aim for a medium heat, allowing the aromatics to become translucent rather than browned. This process releases their natural sugars, deepening the overall flavor. If you observe the garlic starting to brown, reduce the heat slightly—burnt garlic can impart a bitter taste that overwhelms the delicate vegetable flavors.

Consider adding a pinch of red pepper flakes during this step if you enjoy a hint of heat. This addition can elevate the soup by adding a subtle warmth that complements the freshness of the vegetables without overpowering them.

Choosing the Right Broth

The choice of broth is key in achieving a balanced flavor. A high-quality vegetable broth will enhance the soup's overall taste, serving as a flavorful base without overshadowing the fresh vegetables. If you're up for it, making your own broth with vegetable scraps can be a rewarding way to boost flavor with minimal waste.

For a richer flavor, consider simmering the broth with a bay leaf or a few sprigs of thyme while you prepare the soup to further enhance the depth of flavor without complicating the recipe. Just remember to remove these herbs before adding them to the main pot!

Serving Suggestions

This soup excels as a light lunch or as a refreshing starter for dinner. To elevate the presentation, serve it with a drizzle of high-quality olive oil and a sprinkle of fresh herbs on top. A side of crusty sourdough bread or a simple green salad rounds out the meal beautifully, providing both texture and flavors that complement the soup.

For a more substantial dish, consider adding protein such as shredded rotisserie chicken or chickpeas. These additions not only increase satiety but also enhance the nutritional value, making it an excellent choice for both lunch and dinner.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well! Just adjust the cooking time as they may cook faster than fresh.

→ How can I make this soup heartier?

Feel free to add cooked pasta or beans for extra protein and texture.

→ Is this soup vegan?

Yes, as long as you use vegetable broth, this soup is completely vegan.

→ How should I store leftovers?

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.