Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 1 zucchini, diced; 1 bell pepper, chopped; 4 cups vegetable broth; 1 cup peas, fresh or frozen; Salt and pepper to taste; Fresh herbs (parsley, basil, or thyme) for garnish

Highlighted under: Healthy Home Plates

I love preparing this Light Spring Vegetable Soup during the transition to warmer seasons. The vibrant colors and fresh vegetables make it a celebration of spring in a bowl. It’s a simple yet satisfying dish that allows me to use the first vegetables from my garden. Every spoonful is refreshing and packed with flavor, so I can indulge in a hearty soup without feeling heavy. This recipe captures the essence of spring and is perfect for a light lunch or dinner.

Created by

Keira Dalton

Last updated on 2026-01-24T11:10:23.298Z

When I first made this soup, I was amazed at how quickly it came together. The fresh ingredients speak for themselves, creating a delicious balance of flavors. Using seasonal produce allows for a much brighter taste compared to frozen or canned. Plus, experimenting with herbs adds depth, so I always make sure to have some on hand!

A tip I learned along the way is to sauté the onions before adding the other vegetables. This simple step enhances their sweetness and ensures that the base of the soup is rich in flavor. It’s a small change that makes a big difference!

Why You Will Love This Soup
Bursting with fresh flavors from seasonal vegetables
Light yet filling - perfect for any meal
Easily customizable with your favorite herbs and spices

Choosing Fresh Vegetables

The foundation of this Light Spring Vegetable Soup is, of course, the fresh vegetables. Selecting seasonal produce ensures vibrant flavors and optimal texture. For instance, I prefer tender young carrots, which are naturally sweeter and don't require long cooking times. Always aim for vegetables that are firm, brightly colored, and free of blemishes, as this indicates freshness and quality.

Additionally, consider the texture of the vegetables when adding them to the soup. Zucchini and bell peppers will soften quickly, while carrots may need a little more time. To maintain a pleasant bite, I recommend chopping vegetables into uniform pieces. This ensures they all cook evenly and are enjoyable to eat, adding to the soup's overall satisfaction.

Herbs and Seasoning Variations

One of my favorite aspects of this soup is how adaptable it is when it comes to herbs and seasonings. While fresh parsley, basil, or thyme offer an aromatic finish, feel free to experiment. For a hint of warmth, try adding a pinch of red pepper flakes during cooking. Alternatively, for a more robust flavor, a teaspoon of Italian seasoning can enhance the overall profile without overwhelming the fresh vegetable taste.

If you’re looking to tweak the soup for dietary preferences or ingredient availability, don't hesitate to substitute the herbs. Dried herbs can work well in a pinch; just remember they are more concentrated, so you’ll need significantly less—about a third of the amount of fresh herbs.

Make-Ahead and Storage Tips

This Light Spring Vegetable Soup is not only delicious fresh but also perfect for make-ahead meals. I often prepare a large batch on Sunday, allowing it to cool completely before storing it in the fridge. It will keep for up to five days in an airtight container, making it an ideal option for quick lunches throughout the week.

If you're considering batch cooking, this soup freezes wonderfully too. Just make sure to leave out the fresh herbs until you're ready to serve. To reheat, simply thaw overnight in the refrigerator and warm on low heat on the stove. Stir occasionally to ensure even heating without boiling, which can change the texture of delicate vegetables.

Ingredients

Gather the following fresh ingredients to create a delightful soup:

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 zucchini, diced
1 bell pepper, chopped
4 cups vegetable broth
1 cup peas, fresh or frozen
Salt and pepper to taste
Fresh herbs (parsley, basil, or thyme) for garnish

Feel free to experiment with whatever vegetables are in season!

Instructions

Follow these steps to create your Light Spring Vegetable Soup:

Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Vegetables

Add the sliced carrots, diced zucchini, and chopped bell pepper. Sauté for 5-7 minutes, allowing them to soften slightly.

Combine Broth and Peas

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and add the peas. Simmer for about 5-10 minutes until all vegetables are tender.

Season and Serve

Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh herbs before serving.

Savor this delicious soup hot, or let it cool and store it in the fridge for up to three days!

Pro Tips

For extra depth of flavor, try adding a squeeze of lemon juice before serving. This will brighten up the soup and enhance the freshness of the vegetables.

Serving Suggestions

This Light Spring Vegetable Soup is versatile in its serving options. For an elegant presentation, consider serving it alongside a slice of garlic bread or a fresh green salad. A sprinkle of freshly grated Parmesan cheese can also enhance the umami factor, making for a more filling meal if desired.

For a heartier twist, I sometimes add a handful of cooked quinoa or chickpeas during the last few minutes of cooking. This not only adds protein but also boosts the nutritional value. Plus, the added texture makes the soup even more satisfying, perfect for those crisp spring evenings.

Troubleshooting Common Issues

Occasionally, you might find the soup a bit too salty, especially if your vegetable broth is already seasoned. To balance this, try adding a splash of lemon juice or a tablespoon of sugar, which can cut through the saltiness without compromising flavor. Taste as you go to avoid overdoing it.

If the soup ends up too thick for your liking, simply thin it out with a little extra vegetable broth or water. Heating gently over low heat will help integrate the additional liquid, ensuring the soup remains warm and inviting without losing its fresh vegetable flavors.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used in place of fresh ones. Just be sure to adjust the cooking time accordingly.

→ How can I make this soup heartier?

Add cooked lentils or beans to the soup for extra protein and fiber.

→ What other herbs can I use?

Thyme, dill, or even a hint of oregano work wonderfully in this recipe. Feel free to experiment!

→ Can I store leftovers?

Yes, this soup keeps well in an airtight container in the refrigerator for up to three days.