Description
Hi! I’m MARILYN, sharing my Spring Vegetable Soup with Herbs recipe. Fresh spring vegetables, fragrant herbs, and a cozy, comforting flavor make this soup a perfect family meal. Enjoy vibrant carrots, peas, zucchini, green beans, and a touch of parsley, thyme, and dill in every spoonful.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced thinly
- 2 sticks celery, sliced
- 1 medium zucchini, diced
- 1 cup fresh peas
- 1 cup green beans, trimmed and cut
- 4 cups vegetable broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh dill, chopped
- Salt and black pepper, to taste
- Juice of half a lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until soft.
- Add carrots and celery, cook 5 mins.
- Add zucchini, peas, and green beans; stir.
- Pour in broth, bring to boil, reduce to simmer 15–20 mins.
- Stir in parsley, thyme, dill; season with salt and pepper.
- Optional: squeeze lemon juice. Serve hot.
Notes
Use fresh vegetables for best flavor. Add herbs at the end to preserve aroma. Store in fridge for 3 days; reheat gently. Can freeze, slightly undercooking vegetables first.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 0