Description
This fresh spring vegetable soup features seasonal vegetables like asparagus, peas, zucchini, and green beans simmered gently in a flavorful broth. Light, healthy, and nourishing, this easy homemade soup celebrates the bright flavors of spring in every spoonful.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1 cup asparagus, chopped
- 1 cup peas
- 1 small potato, diced
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley
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. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add zucchini, green beans, asparagus, and herbs. Simmer until tender.
- Stir in peas and cook for 2–3 minutes.
- Finish with lemon juice and parsley. Season and serve warm.
Notes
Add baby spinach at the end for extra greens. Top with feta cheese for a Greek twist. Store in the refrigerator for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg