Description
This Healthy Spring Vegetable Soup is a fresh, light, and nourishing bowl perfect for spring. Filled with carrots, celery, zucchini, green beans, peas, and potato simmered in flavorful vegetable stock with herbs, it’s comforting and easy to make for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 small potato, peeled and diced
- 1 can (400g) chopped tomatoes
- 4 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Optional: a squeeze of lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add carrots, celery, and potato, cooking 5 minutes.
- Stir in chopped tomatoes, green beans, thyme, and oregano.
- Pour in vegetable stock, bring to boil, then simmer 20–25 minutes.
- Add zucchini and peas, simmer 5 more minutes.
- Season with salt, pepper, and lemon juice if desired.
- Garnish with fresh parsley before serving.
Notes
Dice vegetables evenly for uniform cooking. Add peas last for color and freshness. Soup keeps 3 days in the fridge, or up to 2 months in the freezer.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8
- Sodium: 400
- Fat: 5
- Saturated Fat: 0.7
- Unsaturated Fat: 4.3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 5
- Cholesterol: 0