Description
Spring Garden Vegetable Soup is a light and nourishing seasonal soup filled with fresh carrots, potatoes, zucchini, peas, and green beans simmered in a flavorful vegetable broth. Finished with herbs and a squeeze of lemon, this healthy homemade soup celebrates simple ingredients and fresh spring flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, chopped
- 1 cup peas
- 1 cup green beans, trimmed
- 1 celery stalk, sliced
- 6 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 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, potatoes, and celery and stir.
- Pour in vegetable broth and simmer for 15 minutes.
- Add zucchini, peas, and green beans.
- Season with salt, pepper, and oregano.
- Simmer 10 minutes until vegetables are tender.
- Stir in parsley and lemon juice before serving.
Notes
Cut vegetables evenly for uniform cooking. Add spinach or asparagus for variation. 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: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg