Light Spring Soup With Vegetables

Name: Light Spring Soup With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 1 zucchini, diced; 1 bell pepper, diced; 4 cups vegetable broth; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 1 tablespoon fresh basil, chopped; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Mindful Eating

I love making this Light Spring Soup with Vegetables as it epitomizes the freshness of spring while being super easy to prepare. It’s a vibrant dish that combines seasonal vegetables, making it a perfect way to embrace the flavors of the season. The best part? It’s incredibly light yet satisfying, making it a perfect appetizer or a light meal. I often whip it up on busy weeknights when I crave something nourishing without spending hours in the kitchen. The crisp veggies and the herbs create a refreshing experience that's hard to resist.

Created by

Phoebe Turner

Last updated on 2026-01-22T07:28:08.771Z

When I first tried making this soup, I wanted something that celebrated spring's arrival while being simple. I visited my local farmer’s market and picked a colorful selection of fresh vegetables, which made all the difference. The vibrant colors and crisp textures of the produce not only added visual appeal but also enhanced the overall flavor.

As I simmered the vegetables, the aroma wafted through my kitchen, and I realized that the key to a great soup is using fresh herbs. I added a handful of basil and parsley toward the end of cooking, and it brought the entire dish to life. A squeeze of lemon at the end brightened the flavors even more!

Why You'll Love This Soup
Bright, fresh flavors that reflect the season
Quick and easy recipe that fits into any weeknight meal
Healthy and light, perfect for warming days

Choosing the Right Vegetables

Selecting fresh, seasonal vegetables is key to achieving the vibrant flavors in this Light Spring Soup. Farmers' markets or local produce stands often offer the best and freshest selections for this dish. Look for crisp snap peas, firm zucchini, and brightly colored bell peppers, which not only enhance the visual appeal but also contribute to the soup's overall flavor profile.

When it comes to carrots, opt for younger, thinner ones that are sweeter and tenderer. If you have other vegetables on hand, feel free to swap them in; for instance, asparagus, spinach, or even small chunks of potato can add interesting textures without overwhelming the delicate balance of flavors.

Cooking Techniques for Perfect Soup

To elevate the flavor of your soup, I recommend sautéing the onion and garlic until they are just golden and fragrant, which typically takes about 3–4 minutes. This step truly helps to build a flavor base that will enhance the entire soup. Make sure to stir occasionally to prevent burning, as burnt garlic can impart a bitter taste that detracts from the dish.

When adding the vegetable broth, ensure that it is at a simmer before adding in the remaining vegetables. This helps the veggies cook evenly and maintain their bright colors. You can cook them until they're just tender—aim for no more than 5–7 minutes once the zucchini and bell peppers are added, as overcooking can lead to mushy textures that lack the satisfying crunch.

Ingredients

Gather the following ingredients to create a delicious Light Spring Soup:

Ingredients

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

Make sure to use fresh, high-quality vegetables for the best flavor!

Instructions

Follow these simple steps to make your delicious Light Spring 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 3–4 minutes until the onion is translucent.

Add the Carrots and Broth

Add the diced carrots and pour in the vegetable broth. Bring to a boil, then reduce to a simmer for about 10 minutes.

Combine Remaining Vegetables

Stir in the zucchini, bell pepper, green beans, and peas. Cook for another 5–7 minutes until the vegetables are tender. Season with salt and pepper.

Add Herbs and Lemon

Remove the soup from heat. Stir in the chopped basil and parsley, and squeeze in the lemon juice before serving.

Enjoy your refreshing soup warm, and consider garnishing with extra herbs!

Pro Tips

Feel free to use any seasonal vegetables you have on hand. This recipe is very flexible and allows you to customize it to your tastes.

Make-Ahead Tips

This Light Spring Soup not only tastes great fresh but also stores well for later enjoyment. If you're planning to make it in advance, prepare and cook the soup as instructed, but hold off on adding the fresh herbs and lemon juice until just before serving. This ensures their flavors remain vibrant and fresh when you heat up the soup again.

To store, cool the soup completely before transferring it into airtight containers. It can last in the fridge for up to five days. For longer storage, consider freezing portions in freezer-safe bags, allowing room for expansion. When reheating, make sure to do so gently over low heat to preserve the texture and avoid overcooking the veggies.

Serving Suggestions

Serving this soup with a squeeze of fresh lemon juice right before enjoying adds an extra layer of flavor that's bright and invigorating, complementing the freshness of the vegetables beautifully. You might also consider garnishing it with additional herbs or a sprinkle of grated Parmesan for added richness and depth.

For a more substantial meal, pair the soup with a light salad or some crusty bread for dipping. Toasted sourdough slices brushed with olive oil and a pinch of sea salt make a perfect accompaniment. You could also use the soup as a base for a grain bowl by adding cooked quinoa or farro for added heartiness.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, you can prepare the soup a day ahead and store it in the fridge. Just reheat it before serving.

→ Can I freeze this soup?

Absolutely! Let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

→ What other herbs can I use?

You can use thyme or dill for different flavor profiles. Experiment to find your favorite combination!

→ Is this soup vegan?

Yes, this Light Spring Soup is completely vegan and packed with nutrients!