Description

My Simple Spring Vegetable Soup is a fresh, comforting dish full of vibrant seasonal vegetables. Perfect for cozy spring lunches or family dinners, it’s light, nourishing, and easy to make. Sautéed onions and garlic build a flavorful base, followed by tender carrots, potatoes, zucchini, peas, and asparagus simmered in a fragrant vegetable broth with thyme and oregano. Brightened with lemon juice and fresh parsley, this soup brings warmth, freshness, and love to every spoonful.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 small zucchini, diced
1 cup fresh peas
1 cup asparagus tips, trimmed
1 medium potato, peeled and diced
6 cups vegetable broth
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 tablespoons fresh parsley, chopped
Juice of ½ a lemon

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
Add carrots, celery, and potato; cook 3–4 minutes.
Pour in vegetable broth, add salt, pepper, thyme, and oregano. Bring to a boil, reduce to simmer.
Simmer 15 minutes until carrots and potatoes are tender.
Add zucchini, peas, and asparagus; simmer 5–7 minutes.
Stir in parsley and lemon juice. Adjust seasoning.
Serve warm with crusty bread.

Notes

Use seasonal vegetables for the best flavor. Add smoked paprika or white wine for a deeper taste. Store leftovers in fridge up to 3 days, freeze up to 2 months.

Nutrition

Serving Size: 1 bowl
Calories: 120
Sugar: 6g
Sodium: 500mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg