Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 1 medium zucchini, diced; 1 cup green beans, trimmed and cut; 4 cups vegetable broth; 1 cup peas, fresh or frozen; Salt and pepper to taste; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped

Highlighted under: Light Meal Creations

I absolutely love making this Light Spring Vegetable Soup, especially during the vibrant spring months when fresh vegetables are abundant. The combination of seasonal produce creates a colorful dish that's both nutritious and light on the palate. As I prepare the soup, I often experiment with whatever vegetables I have on hand, which not only makes it versatile but also a delightful surprise each time. Trust me, this quick and easy recipe will soon become a favorite in your kitchen!

Created by

Maya Richardson

Last updated on 2026-01-24T09:25:10.202Z

In my kitchen, spring means a burst of colors and flavors, and this Light Spring Vegetable Soup embodies just that. The recipe is incredibly forgiving, which allows me to be creative with the veggies I include. I often use any leftovers or seasonal finds from the market, which means the soup's flavor profile changes each time I make it. Adding fresh herbs at the end elevates every bowl to a delightful experience.

One specific detail I’ve come to love is blending a small portion of the soup to create an extra creamy texture without needing heavy cream. This simple technique not only enhances the soup’s richness but also keeps it light and refreshing, perfect for spring!

Why You Will Love This Recipe
Bright, fresh flavors that celebrate spring vegetables
Quick and easy to prepare for any weeknight meal
Nutritious and light – perfect for health-conscious eaters

Choosing the Right Vegetables

When making this Light Spring Vegetable Soup, the choice of vegetables can significantly influence both flavor and texture. Fresh, seasonal produce is ideal, as they provide maximum freshness and nutrients. For instance, if you can't find green beans, snap peas or asparagus can serve as excellent substitutes. Remember, each vegetable should be cut to similar sizes for even cooking, ensuring a harmonious blend of textures in your soup.

Consider the color variety as well; using a mix of green, orange, and yellow vegetables not only enhances visual appeal but also brings a range of vitamins and minerals. My go-to choices alongside the recipe include bell peppers or even a handful of leafy greens like spinach, which can be added towards the end for a nutrient boost. Just remember to adjust the cooking time to avoid overcooking delicate greens.

Mastering the Cooking Technique

Sautéing the onions and garlic first is a crucial step that sets the foundation for the soup's flavor. Cooking them until the onions are translucent allows their natural sweetness to be released, creating a beautifully aromatic base. Be cautious not to burn the garlic, as it can turn bitter. Adjust the heat to medium-low if necessary, stirring frequently until you achieve that glossy look—a good sign that the flavors are melding well.

The simmering stage is equally important. Once the broth and vegetables are added, maintaining a low simmer for at least 10 minutes allows the ingredients to soften and meld together without losing their vibrant textures. If you prefer a thicker soup, you can blend part of it using an immersion blender, but reserving some vegetables will keep that desired chunky feel.

Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 medium zucchini, diced
1 cup green beans, trimmed and cut
4 cups vegetable broth
1 cup peas, fresh or frozen
Salt and pepper to taste
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add diced onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes. Stir in the diced carrots and zucchini, cooking for another 5 minutes.

Add Broth and Beans

Pour in the vegetable broth and bring to a bubble. Add the green beans and let the soup simmer for about 10 minutes until all vegetables are tender.

Finish with Peas and Herbs

Stir in the peas, thyme, and parsley. Season with salt and pepper to taste. Allow it to cook for an additional 5 minutes before removing from heat.

Serve and Enjoy

Ladle the soup into bowls and serve hot, garnished with additional herbs if desired.

Pro Tips

For an added zest, squeeze a bit of lemon juice into the soup just before serving. This lifts the flavor and adds an additional layer of freshness.

Storage and Make-ahead Tips

This Light Spring Vegetable Soup is perfect for meal prep. You can make a large batch and store it in an airtight container in the refrigerator for up to five days. Just make sure it has cooled completely before refrigerating. Reheat gently on the stove over medium heat, adding a splash of water or extra broth if it thickens too much during storage.

For longer storage, consider freezing the soup. It freezes well for up to three months. When freezing, I recommend portioning it into individual servings, allowing for easy defrosting. To reheat, simply thaw in the refrigerator overnight and heat on the stove, as freezing can sometimes alter the texture of the vegetables.

Serving Suggestions

Serve this delightful soup on its own for a light meal, or accompany it with crusty bread to soak up all those nutritious flavors. A sprinkle of freshly grated Parmesan cheese on top just before serving can add a lovely salty finish that complements the fresh herbs beautifully. If you're feeling adventurous, consider drizzling a little balsamic reduction over individual bowls for an added layer of flavor.

For a heartier option, adding protein is easy. White beans or cooked chicken can be stirred in just before serving. This not only boosts the nutritional content but also makes the soup more filling, perfect for a family dinner. Remember, don’t be afraid to experiment with flavors and ingredients based on your preferences!

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables work well in this recipe and can save you prep time.

→ How can I make this soup heartier?

To make it heartier, consider adding some cooked quinoa, lentils, or small pasta.

→ What can I substitute for vegetable broth?

You can substitute vegetable broth with chicken broth or water, but it may reduce the overall flavor.

→ How long can I store this soup?

The soup can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.