Description
Bright, fresh, and comforting, Spring Garden Vegetable Soup is perfect for a cozy meal. Packed with garden vegetables, fresh herbs, and a light, flavorful broth, it’s simple, nourishing, and full of love.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 cup fresh peas
- 1 cup green beans, chopped
- 1 zucchini, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Juice of ½ a lemon
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic; sauté until soft.
- Add carrots, celery, and potato; cook for 5 minutes.
- Pour in broth and add thyme and oregano. Bring to a boil, then simmer.
- Cook for 10 minutes until vegetables begin softening.
- Add peas, green beans, and zucchini; simmer 8–10 minutes.
- Season with salt and pepper.
- Stir in parsley and lemon juice. Serve hot.
Notes
- Swap in seasonal vegetables as desired.
- Add a parmesan rind while simmering for extra depth.
- Store refrigerated up to 3 days; freeze for 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 5g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg