Description
Hi👋 I’m MARILYN, a 34-year-old from the UK. My Best Spring Vegetable Soup Recipe is vibrant, comforting, and perfect for celebrating seasonal vegetables. Fresh spring carrots, peas, asparagus, leeks, and zucchini simmer in flavorful vegetable stock with herbs and a touch of lemon, creating a nourishing soup full of love and warmth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium leek, white and light green parts only, thinly sliced
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1 cup green peas (fresh or frozen)
- 1 cup asparagus, cut into 1-inch pieces
- 1 liter vegetable stock
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté onions until soft, then add garlic for 30 seconds.
- Add carrots, celery, leek, and potato; cook 5–7 minutes.
- Sprinkle in herbs, salt, and pepper; stir to coat.
- Add vegetable stock and bring to boil; simmer 15 minutes.
- Add zucchini, peas, and asparagus; cook 5–7 minutes.
- Adjust seasoning, stir in parsley and lemon juice.
- Serve warm with optional crusty bread or Parmesan.
Notes
Sautéing vegetables first intensifies flavor. Add delicate vegetables last to preserve texture. Keeps in fridge 3–4 days or freezes up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg