Description
This Homemade Spring Vegetable Soup is a light, healthy Mediterranean-inspired recipe made with fresh seasonal vegetables, olive oil, herbs, and a splash of lemon. Perfect for spring, this nourishing soup is comforting, easy to prepare, and full of vibrant flavor.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup fresh green peas
- 1 cup chopped green beans
- 1 medium potato, diced
- 1 handful fresh spinach leaves
- 1.5 liters vegetable broth
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion until soft.
- Add garlic and cook for 1 minute until fragrant.
- Stir in carrots, celery, and potato and cook for 5 minutes.
- Pour in vegetable broth and bring to a gentle boil.
- Add zucchini, green beans, and peas and simmer 10–12 minutes.
- Stir in spinach, salt, pepper, and oregano.
- Remove from heat and add lemon juice.
- Garnish with fresh parsley and serve warm.
Notes
Use seasonal vegetables for best flavor. Add white beans or chickpeas for extra protein. Store leftovers in the refrigerator up to 4 days or freeze up to 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: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg