Description
My Fresh Spring Vegetable Soup is a cozy, colorful celebration of spring. Packed with fresh vegetables like carrots, peas, green beans, zucchini, and potatoes, simmered in fragrant vegetable stock with garlic, onions, and herbs. This comforting soup is perfect for family lunches or light dinners and highlights the best of seasonal produce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 1 small zucchini, diced
- 4 cups vegetable stock
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
- Juice of half a lemon
- Optional: grated Parmesan
Instructions
- Heat olive oil in a soup pot over medium heat, sauté onion and garlic for 3–4 minutes.
- Add carrots, celery, and potato; stir 2–3 minutes.
- Pour in vegetable stock, bring to boil, then simmer 10 minutes.
- Add green beans and zucchini; cook 5 minutes.
- Stir in peas, thyme, parsley; simmer 2–3 minutes.
- Season with salt, pepper, and lemon juice.
- Serve hot, optionally with Parmesan.
Notes
- Swap vegetables with seasonal favorites like asparagus or spinach.
- Prepare vegetables in advance for quicker cooking.
- Freeze leftovers for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg