Description
This Best Spring Vegetable Soup Recipe is light, fresh, and packed with seasonal vegetables like carrots, zucchini, peas, and spinach. Perfect for a healthy and comforting meal, this easy soup celebrates the flavors of spring.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 small zucchini, diced
- 1 cup green beans, trimmed
- 1 cup peas
- 1 medium potato, diced
- 1 cup fresh spinach
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 bay leaf
- Juice of half a lemon
- 2 tablespoons fresh parsley
Instructions
- Heat olive oil in a large pot and sauté onion until soft.
- Add garlic and cook for 30 seconds.
- Add carrots, celery, potato, and green beans; cook 5 minutes.
- Pour in vegetable broth and add bay leaf. Simmer 20 minutes.
- Add zucchini and peas; cook 5–7 minutes.
- Season with salt, pepper, and oregano.
- Stir in spinach and cook until wilted.
- Finish with lemon juice and parsley before serving.
Notes
Use fresh seasonal vegetables for the best flavor. Add small pasta or white beans for extra heartiness. Store in the refrigerator up to 4 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg