Light Spring Soup With Vegetables

Name: Light Spring Soup With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup green beans, chopped; 1 cup zucchini, diced; 4 cups vegetable broth; 1 cup peas (fresh or frozen); Salt and pepper to taste; Fresh parsley and basil for garnish

Highlighted under: Fresh & Nourishing

I love making this Light Spring Soup With Vegetables during the warmer months. It’s refreshing, vibrant, and lets you enjoy the best of what spring has to offer. Each spoonful is a burst of flavor, thanks to the fresh vegetables and herbs that are perfectly combined. Whether it’s for lunch, dinner, or a light appetizer, this soup comes together quickly and is a wonderful way to celebrate the season's bounty. Trust me, once you try it, you’ll be reaching for this recipe time and again.

Created by

Lillian Hayes

Last updated on 2026-01-22T09:16:14.361Z

When I first created this Light Spring Soup, I wanted to capture the essence of spring in a bowl. I experimented with various vegetables and found that they not only bring color but also a variety of textures that make the soup delightful. The key is to sauté the onions until they’re translucent, which adds a sweet depth of flavor to the base.

Another tip I picked up along the way is to add fresh herbs towards the end of cooking. This helps retain their vibrant flavor and aroma. I usually go for parsley and basil, but feel free to mix it up based on what you have on hand! This soup is also a perfect canvas for leftover veggies.

Why You Will Love This Recipe
Bright and fresh flavors that capture the essence of spring
Versatile and easy to customize with your favorite vegetables
Nutritious and light, perfect for warm days or as a starter

Choosing the Right Vegetables

The beauty of this Light Spring Soup lies in its versatility. You can easily swap out the vegetables based on what you have on hand or what’s in season. While carrots and green beans provide a lovely crunch, try adding asparagus or bell peppers for an extra pop of color and flavor. If you're looking for a more robust soup, consider adding chopped kale or spinach at the end, which will wilt gently without losing its vibrant green hue.

Zucchini is a key ingredient, giving the soup a delightful creaminess without any dairy. Cut it into even cubes for consistent cooking. If you can’t find zucchini, summer squash is an excellent substitute. Remember to watch the cooking time; overcooking will lead to mushy vegetables that detract from the soup’s overall appeal.

Perfecting the Cooking Technique

Sautéing the onion and garlic in olive oil is essential for building the flavor base of your soup. Keep the heat at medium to avoid burning; you want the onion to become glossy and aromatic. If you're worried about burning the garlic, add it after the onions are translucent for just about a minute to preserve its sharpness.

When adding the vegetable broth to the pot, ensure it comes to a vigorous boil before adding the peas. This ensures the peas cook just enough to remain bright green and tender, adding a sweet burst of flavor in every spoonful.Variations in broth quality can affect the overall taste, so using a high-quality low-sodium vegetable broth can significantly enhance your dish.

Ingredients

Gather the following ingredients to make this delicious soup:

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup green beans, chopped
1 cup zucchini, diced
4 cups vegetable broth
1 cup peas (fresh or frozen)
Salt and pepper to taste
Fresh parsley and basil for garnish

Once you have everything ready, you can move on to the cooking steps!

Instructions

Follow these simple steps to prepare your Light Spring Soup:

Sauté the base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.

Cook the vegetables

Stir in the diced carrots and green beans, cooking for about 5 minutes. Then add the zucchini and cook for another 5 minutes until all the vegetables are tender, stirring occasionally.

Add broth and peas

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the peas, and season with salt and pepper to taste. Reduce heat and let it simmer for about 10 minutes.

Finish and serve

Remove from heat, and stir in the fresh parsley and basil. Ladle the soup into bowls and serve warm, garnished with additional herbs if desired.

Now enjoy the delightful freshness of your homemade soup!

Pro Tips

Feel free to use any combination of seasonal vegetables you have on hand. Adding a splash of lemon juice just before serving can give an extra zing to the flavors.

Storage and Reheating Tips

This Light Spring Soup is perfect for meal prepping! You can store it in an airtight container in the refrigerator for up to four days. When reheating, do so gently over medium-low heat to prevent the vegetables from becoming overly mushy. If you're freezing the soup, leave out the peas and add them when reheating to retain their fresh texture.

For best results, let the soup cool completely before transferring it to the freezer. It can last for up to three months in the freezer. When you're ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of water or broth to adjust the consistency if necessary.

Serving Suggestions

This soup is a fantastic starter, but it can easily be the main attraction for lunch or a light dinner. Pair it with a crusty piece of artisan bread or a light salad topped with citrus vinaigrette to create a complete meal. For a richer experience, top the soup with a dollop of pesto or a sprinkle of grated Parmesan cheese, which complements the freshness beautifully.

For those looking to boost the nutritional profile, consider adding a scoop of cooked quinoa or farro directly to the soup. These ingredients not only add heartiness but also enhance the soup's texture and flavor. Feel free to experiment with garnishes too—microgreens, a drizzle of olive oil, or a hint of lemon zest can elevate this simple dish even further.

Questions About Recipes

→ Can I make this soup in advance?

Yes! This soup can be stored in the refrigerator for up to 3 days. Just reheat gently on the stove.

→ Is this soup gluten-free?

Yes, as long as you use gluten-free vegetable broth.

→ Can I freeze the soup?

Absolutely! Store it in airtight containers, and it can last up to 3 months in the freezer. Just thaw and reheat when ready to eat.

→ What other herbs can I add?

You can experiment with thyme, dill, or chives for added flavor.