Description
Warm your heart and nourish your body with this Spring Vegetable Soup for Dinner. Fresh seasonal vegetables simmered in a fragrant broth create a light, cozy, and family-friendly meal. Perfect for busy evenings, this soup is simple to make and full of love.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced thinly
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Juice of ½ lemon
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion and garlic, sauté 3–4 minutes.
- Add carrots, celery, and potato, cook 5 minutes.
- Pour in vegetable broth and bring to boil.
- Add thyme, parsley, salt, and pepper. Simmer 15 minutes.
- Add zucchini, green beans, and peas, simmer 5–7 minutes.
- Taste and adjust seasoning; add lemon juice.
- Garnish with fresh parsley and serve.
Notes
Sauté onions and garlic first to enhance flavor. Add delicate vegetables like peas last. Store refrigerated for 3 days or freeze up to 3 months. Add Parmesan or drizzle of olive oil when serving for extra comfort.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 5g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg