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Spring Vegetable Soup Recipe

Spring Vegetable Soup

iamwinfred
This Spring Vegetable Soup is a bright, nourishing bowl that celebrates the best of the season. Tender asparagus, sweet green peas, zucchini, baby carrots, and wilted spinach simmer together in a savory vegetable broth, finished with a squeeze of fresh lemon juice that ties every flavor together beautifully. It comes together in under 45 minutes, is naturally vegetarian and easily vegan, and makes incredible leftovers that taste even better the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 130 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot 6-quart or larger
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Vegetable peeler
  • Ladle For serving
  • Immersion blender (optional) Only if you want a partially blended soup

Ingredients
  

  • 2 tbsp extra virgin olive oil 30ml
  • 1 yellow onion medium, diced
  • 3 garlic cloves minced
  • 3 medium carrots peeled and sliced into thin rounds, about 1/4 inch thick
  • 2 celery stalks thinly sliced
  • 1 medium zucchini diced into 1/2-inch cubes
  • 12 oz asparagus 340g, about 1 bunch; woody ends trimmed, cut into 1-inch pieces
  • 1 cup green peas 150g; fresh or frozen
  • 2 cups baby spinach loosely packed
  • 6 cups low-sodium vegetable broth 1.4 liters
  • 14 oz canned diced tomatoes 400g; one can, including the liquid
  • 1 tsp dried thyme
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes optional
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp fresh lemon juice about half a lemon

For Garnish (optional)

  • fresh parsley or basil chopped
  • freshly grated Parmesan cheese skip for vegan

Instructions
 

  • Dice the onion, mince the garlic, peel and slice the carrots into thin rounds, thinly slice the celery, dice the zucchini into 1/2-inch cubes, and cut the trimmed asparagus into 1-inch pieces. Rinse the spinach and set all prepped vegetables aside.
  • Heat the olive oil in a large Dutch oven over medium heat, then add the diced onion with a pinch of salt and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for 1 to 2 more minutes, stirring frequently, until fragrant.
  • Add the sliced carrots and celery to the pot and cook for 4 to 5 minutes over medium heat, stirring occasionally. Stir in the dried thyme, Italian seasoning, and red pepper flakes (if using), and let the herbs toast in the oil for about 30 seconds.
  • Pour in the vegetable broth, scraping up any bits from the bottom of the pot, then add the canned diced tomatoes with their liquid and stir to combine. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes.
  • Add the diced zucchini, asparagus pieces, and peas to the simmering soup and stir gently to submerge. Continue simmering for 5 to 7 minutes until the zucchini is tender and the asparagus is bright green and cooked through but still has a slight bite. Season with salt and black pepper to taste.
  • Reduce heat to low, stir in the baby spinach, and cook for 1 to 2 minutes until fully wilted. Squeeze in the fresh lemon juice, stir to combine, and do a final taste check for seasoning.
  • Ladle the soup into bowls and top each with freshly chopped parsley or basil and a sprinkle of grated Parmesan cheese if desired. Serve immediately with crusty bread on the side.

Notes

  • Add the delicate spring vegetables (zucchini, asparagus, peas) in the last 5 to 7 minutes of cooking to preserve their color and texture — overcooking them leads to a mushy, dull-colored soup.
  • Don't skip the lemon juice at the end; it brightens the entire pot and brings all the flavors together without making the soup taste sour.
  • For a heartier meal, stir in a can of drained white beans or chickpeas, or cook small pasta shapes like orzo or ditalini directly in the simmering broth during the last 8 to 10 minutes.
  • To make it vegan, simply omit the Parmesan garnish. The soup base is entirely plant-based. Nutritional yeast makes a great vegan substitute for that savory, cheesy finish.
  • If you plan to freeze the soup, leave out the spinach and stir in fresh spinach each time you reheat a portion, as spinach turns dark and mushy after freezing.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The soup often tastes even better the next day as the flavors continue to develop.
  • Frozen peas and frozen spinach both work great in this recipe — no thawing required before adding them to the pot.
  • For extra flavor depth, add a Parmesan rind and a bay leaf to the broth while it simmers, then remove before serving.
  • Swap the yellow onion for leeks for a milder, more delicate flavor that feels especially springlike.
  • If the soup thickens too much in the fridge (especially if you added pasta), simply stir in a splash of vegetable broth when reheating to loosen it back up.

Nutrition

Serving: 1BowlCalories: 130kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 480mgPotassium: 520mgFiber: 5gSugar: 7gVitamin A: 80IUVitamin C: 35mgCalcium: 8mgIron: 15mg
Keyword easy spring soup, healthy vegetable soup, light spring dinner, spring vegetable soup, vegetarian soup recipe
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