Description
My Homemade Spring Vegetable Soup is a vibrant, cozy, and nourishing bowl of seasonal vegetables. Packed with tender carrots, sweet peas, zucchini, and fresh asparagus, it celebrates spring flavors while being simple and comforting. Perfect for family meals or quiet dinners, this soup brings warmth and love to your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery sticks, diced
- 1 medium potato, peeled and diced
- 1 cup green peas (fresh or frozen)
- 1 cup asparagus, chopped into 1-inch pieces
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- Salt and black pepper, to taste
- Juice of ½ a lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add garlic and cook for 1 minute.
- Stir in carrots, celery, and potato; cook 5 minutes.
- Add broth and simmer covered for 15–20 minutes.
- Add zucchini, blanched peas, and asparagus; simmer 5 more minutes.
- Season with thyme, parsley, salt, and pepper; add lemon juice if desired.
- Serve hot with optional garnish.
Notes
- Blanch peas and asparagus for vibrant color.
- Swap vegetable broth with chicken broth if desired.
- Drizzle olive oil or add Parmesan for richer flavor.
- Refrigerate for up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg