Description
Healthy Spring Vegetable Soup is a light and nourishing recipe packed with fresh seasonal vegetables, herbs, and a bright touch of lemon. This wholesome Mediterranean-inspired soup is perfect for refreshing spring meals and easy weeknight dinners.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup fresh green beans, trimmed
- 1 cup peas
- 1 small potato, diced
- 6 cups vegetable broth
- 1 cup fresh spinach
- 2 tablespoons parsley, chopped
- 1 tablespoon dill, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot and sauté onion until soft. Add garlic and cook briefly.
- Add carrots, celery, and potato. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer 10 minutes.
- Add zucchini, green beans, and peas. Simmer 8–10 minutes.
- Stir in spinach, parsley, and dill. Cook 2–3 minutes.
- Add lemon juice, salt, and pepper. Serve warm.
Notes
Do not overcook vegetables to maintain bright color and nutrients. Add cooked chickpeas or small pasta for a heartier version. Store in refrigerator up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg