Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup chopped carrots; 1 cup diced zucchini; 1 cup chopped green beans; 1 cup baby spinach; 1 cup chopped asparagus; 4 cups vegetable broth; 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Juice of one lemon

Highlighted under: Good-For-You Recipes

I love making this Light Spring Vegetable Soup when the first signs of spring appear. The vibrant colors of fresh vegetables are not just pleasing to the eye but also burst with flavor. It’s a versatile recipe that I can tweak based on whatever vegetables I have at hand. The broth is light yet satisfying, and I find it's a perfect way to cleanse after winter indulgences. Plus, it comes together in just 30 minutes, making it great for busy weeknights or a refreshing lunch.

Created by

Camilla Rhodes

Last updated on 2026-01-24T10:40:10.587Z

I once made this soup for a spring gathering, and it was such a hit that people started asking for the recipe before they even finished their bowls. The key to enhancing the soup's flavor lies in using seasonal vegetables, which are at their peak freshness and taste. I’ve learned that a splash of lemon juice at the end brightens the dish beautifully, elevating the overall profile with just a hint of tang.

This soup is not only delicious but also incredibly adaptable. I’ve experimented with different herbs, and adding fresh dill or basil makes a remarkable difference. If you prefer a heartier version, you can toss in some beans or lentils. It’s one of those recipes that you can make your own with what you have available!

        Why You Will Love This Recipe
        Packed with fresh, seasonal vegetables
Light and refreshing while being satisfying
Quick and easy to prepare, perfect for any occasion

      

The Importance of Fresh Vegetables

In this Light Spring Vegetable Soup, the freshness of seasonal vegetables plays a crucial role in both flavor and nutritional value. Vegetables like zucchini and asparagus are not only tender and sweet when in season, but they also provide essential vitamins and minerals. When selecting your vegetables, opt for vibrant colors and firm textures. The freshness can elevate the overall taste and make the broth more vibrant. This dish allows for personal customization, so feel free to experiment with what’s in your fridge, like adding peas or leeks for a unique twist.

Chopping your veggies uniformly will ensure even cooking and a pleasant texture throughout the soup. For instance, cut carrots into small, consistent pieces so that they soften at the same rate as the zucchini and green beans. When adding them to the pot, listen for that satisfying sizzle—the sound indicates you're on the right path to developing deep flavors.

Mastering the Broth

The broth is the heart of this Light Spring Vegetable Soup. Using a high-quality vegetable broth makes a significant difference in flavor, so choose one that's low in sodium for better seasoning control. If time allows, consider simmering your own broth with vegetable scraps; it adds an extra layer of flavor that store-bought options may lack. I recommend keeping the broth at a gentle simmer after bringing it to a boil to avoid evaporating too much liquid and concentrating flavors too quickly.

If you're looking for a deeper taste, you can enhance the broth by adding a splash of white wine after sautéing the onions and garlic. Let the wine cook off before adding the broth; this technique will infuse the soup with a delightful, nuanced flavor that complements the vegetables beautifully. Remember, consistency is key—aim for a light, broth-like texture that allows the flavors to shine without being too heavy.

Serving and Storing

This Light Spring Vegetable Soup can be served as an appetizer or a light main dish. Pair it with a slice of crusty whole-grain bread or a light salad to create a balanced meal. When serving, consider garnishing with a sprinkle of fresh herbs like parsley or chives for an added burst of freshness. A dollop of Greek yogurt or a sprinkle of feta can also elevate the flavors and add creaminess without adding too many calories.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The soup freezes well, too—just be sure to leave out the spinach and add it fresh when reheating; this keeps the texture vibrant. When you’re ready to enjoy the soup again, simply reheat it on the stovetop over low heat, stirring occasionally, until warmed through. You might need to add a bit of water or additional broth for consistency.

Ingredients

Vegetables

1 cup chopped carrots
1 cup diced zucchini
1 cup chopped green beans
1 cup baby spinach
1 cup chopped asparagus

Base

4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Juice of one lemon

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Add the Vegetables

Stir in the chopped carrots, green beans, and zucchini, cooking for about 5 minutes until they start to soften.

Pour in the Broth

Add the vegetable broth to the pot, bring to a boil, then reduce the heat to let it simmer.

Finish with Spinach and Lemon

Once the soup is simmering, add the chopped asparagus and baby spinach. Cook for an additional 5 minutes. Finally, stir in the lemon juice and season with salt and pepper to taste.

Pro Tips

Feel free to switch up the vegetables based on what’s in season or your personal preference. Adding herbs like thyme or rosemary can also enhance the flavor profile.

Ingredient Substitutions

If you find yourself short on some of the suggested vegetables, don’t worry! This soup is extremely versatile. For instance, if you don’t have asparagus, broccoli or peas can be delightful substitutes. Similarly, if you’re out of fresh spinach, kale or Swiss chard makes a great alternative, adding texture and a nutrient boost. Remember to adjust cooking times slightly, as some vegetables may take longer or shorter to cook than others.

For a heartier version, consider adding a cup of cooked quinoa or barley after the broth has simmered for about 10 minutes. This not only enhances the texture but also turns the soup into a more filling meal that’s great for lunch or dinner.

Make-Ahead Tips

Preparing this Light Spring Vegetable Soup ahead of time can make your weeknights stress-free. You can chop and prepare the vegetables a day in advance; just store them in an airtight container in the fridge. The broth can also be made in advance and stored for up to a week, allowing you to whip up the soup in no time when hunger strikes.

Another option is to double the recipe, which allows you to enjoy the soup for several meals. Just keep the reheating instructions and the method for adding fresh greens in mind, ensuring each serving tastes just as vibrant as the first.

Questions About Recipes

→ Can I use frozen vegetables for this soup?

Yes, frozen vegetables can be a great time-saver. Just add them towards the end of cooking to avoid overcooking.

→ Is this soup vegan?

Absolutely! This Light Spring Vegetable Soup is entirely plant-based and vegan-friendly.

→ How long can I store leftovers?

The soup can be stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

→ Can I freeze this soup?

Yes, you can freeze it. Just make sure to let it cool completely before transferring to freezer-safe containers.