Description
This Easy Spring Vegetable Soup is light, healthy, and filled with fresh seasonal vegetables. Made with carrots, zucchini, peas, and fresh herbs, this comforting soup is perfect for spring lunches or simple family dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup green beans, trimmed
- 1 cup peas
- 1 medium potato, cubed
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot and sauté onion until soft.
- Add garlic and cook for 1 minute.
- Add carrots, celery, and potato and cook for 5 minutes.
- Pour in vegetable broth and seasonings. Simmer for 10 minutes.
- Add zucchini, green beans, and peas and cook 10–12 minutes.
- Stir in fresh dill, parsley, and lemon juice before serving.
Notes
Store leftovers in the refrigerator for up to 4 days. Add spinach or cooked pasta for variety. Reheat gently on the stovetop and adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg