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Spring Vegetable Soup

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30min

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4 servings

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This light and vibrant Spring Vegetable Soup celebrates the season's freshest produce in a clear, flavorful broth. Tender asparagus, sweet peas, and crisp green beans retain their bright colors and nutrients in this quick-cooking soup. Finished with fresh herbs and a squeeze of lemon, this simple yet satisfying soup makes a perfect light lunch or dinner starter. Easy to prepare in just 30 minutes, it's a nutritious way to welcome spring to your table.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
6 g
8 g
Allergen Content

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Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the Vegetables

Dice the onion, mince the garlic, and peel and slice the carrots into rounds.

2
Trim the Asparagus

Wash asparagus and snap off woody ends. Cut into 1-inch pieces.

3
Prepare Green Beans

Wash green beans and trim the ends. Cut into 1-inch pieces.

4
Prepare the Zucchini

Wash zucchini and cut into small cubes.

5
Chop the Herbs

Wash and finely chop the parsley and dill.

6
Heat the Oil

In a large pot, heat olive oil over medium heat.

7
Sauté Aromatics

Add diced onion to the pot and cook for 3-4 minutes until softened.

8
Add Garlic

Add minced garlic and cook for 30 seconds until fragrant.

9
Add Broth and Carrots

Pour in vegetable broth and add sliced carrots. Bring to a simmer.

10
Season the Soup

Add salt and pepper to the broth.

11
Cook Carrots

Simmer for 5 minutes until carrots begin to soften.

12
Add Green Beans

Add the green beans to the pot and continue to simmer for 3 minutes.

13
Add Asparagus and Zucchini

Add the asparagus pieces and zucchini cubes to the pot.

14
Add Peas

Add fresh or frozen peas to the pot.

15
Final Cooking

Simmer for 2-3 minutes more until all vegetables are tender but still bright and crisp.

16
Add Fresh Herbs

Remove pot from heat and stir in chopped parsley and dill, reserving some for garnish.

17
Add Lemon Juice

Cut the lemon in half and squeeze juice into the soup. Stir to combine.

18
Taste and Adjust

Taste the soup and adjust salt and pepper if needed.

19
Serve

Ladle soup into bowls and garnish with remaining fresh herbs.

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