Description
My Easy Spring Vegetable Soup is a vibrant, cozy bowl of fresh seasonal vegetables simmered to perfection. Simple, nourishing, and perfect for lunch, dinner, or a starter, this soup captures the essence of spring with every spoonful.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium leek, white part only, cleaned and sliced
- 1 medium zucchini, diced
- 1 cup green peas, fresh or frozen
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot. Sauté onions and garlic until soft.
- Add carrots, celery, and leek; cook 5 minutes.
- Pour in vegetable stock; bring to boil.
- Add thyme, oregano, salt, and pepper; simmer 15–20 minutes.
- Stir in zucchini and peas; cook 5–7 minutes.
- Remove from heat; add lemon juice and parsley.
- Serve hot with bread or a sprinkle of Parmesan.
Notes
Sauté onions and garlic for depth of flavor. Add zucchini last for tender texture. Lemon juice brightens flavors. Store in fridge for 3 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.7
- Unsaturated Fat: 4.3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0