Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 zucchini, diced; 1 cup fresh green beans, trimmed and cut; 4 cups vegetable broth; 1 cup peas (fresh or frozen); Juice of 1 lemon; Salt and pepper to taste; Fresh herbs (such as parsley or thyme) for garnish

Highlighted under: Fresh Start Meals

I’ve always loved the vibrant flavors that spring brings, and this Spring Vegetable Soup With Lemon captures that essence perfectly. The fresh vegetables create a colorful and healthful medley, enhanced by the zing of lemon that brightens every bite. As I prepared this soup, I was reminded of those sunny days that signal the arrival of warmer weather. It's a delightful dish that not only nourishes the body but also lifts the spirit. Whether you're enjoying it as a starter or a light meal, it’s a quick and satisfying way to celebrate the season.

Created by

Lucy Price

Last updated on 2026-01-24T09:07:08.573Z

I still remember the first time I crafted this Spring Vegetable Soup With Lemon. Wandering through the local farmers market, the bright colors of fresh produce caught my eye, inspiring me to create a dish that celebrated spring's bounty. The wonderful thing about this soup is its adaptability; you can use whatever vegetables are in season for the best flavor.

In my experience, the secret to elevating this soup lies in using freshly squeezed lemon juice right before serving. It adds a refreshing note that contrasts beautifully with the earthiness of the vegetables. Don’t skip this step—it truly makes the soup shine!

Why You Will Love This Recipe
Packed with fresh, seasonal vegetables
Brightened with zesty lemon for added freshness
Comforting and satisfying without being heavy

The Importance of Fresh Ingredients

Using fresh, seasonal vegetables is crucial in this Spring Vegetable Soup With Lemon. Each vegetable contributes a unique flavor and texture that enhances the overall dish. For instance, young zucchini adds a mild sweetness, while green beans provide a satisfying crunch. I recommend visiting a local farmers' market to find the freshest produce, as the quality of ingredients directly affects the soup's vibrancy and taste.

If you can't find fresh peas, frozen ones work perfectly in this recipe. They are often picked at peak ripeness and flash-frozen, preserving their flavor and nutrients. However, avoid using canned peas, as their mushy texture could disrupt the lovely compositions of the dish.

Mastering the Cooking Technique

The sautéing step is vital for building flavor in this soup. Cooking the onion and garlic until they're translucent not only softens them but also caramelizes their natural sugars, enhancing sweetness in the final dish. Keep an eye on the heat; if it’s too high, they can brown too quickly, resulting in a bitter note instead of a sweet base.

When adding the vegetable broth, ensure you bring it to a gentle boil rather than a vigorous one to prevent overcooking the vegetables. This helps them maintain their vibrant color and nutritional value. Once everything simmers, keep the lid slightly ajar to allow some steam to escape, aiding in flavor concentration.

Ingredients

Gather the following ingredients for a delicious soup.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup fresh green beans, trimmed and cut
4 cups vegetable broth
1 cup peas (fresh or frozen)
Juice of 1 lemon
Salt and pepper to taste
Fresh herbs (such as parsley or thyme) for garnish

Make sure you have everything ready before you start cooking to ensure a smooth process.

Instructions

Follow these steps to prepare your Spring Vegetable Soup With Lemon.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-5 minutes.

Add Remaining Vegetables

Stir in the carrots, celery, zucchini, and green beans, cooking for an additional 5-7 minutes until slightly tender.

Pour in Broth

Add the vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.

Incorporate Peas and Lemon

Finally, stir in the peas and lemon juice, letting the soup simmer for another 5 minutes. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh herbs. Enjoy warm!

This simple method ensures every spoonful bursts with flavor.

Pro Tips

For added depth, try roasting the vegetables before adding them to the soup. You can also include seasonal herbs for an extra layer of flavor.

Make-Ahead and Storage

This Spring Vegetable Soup can be made ahead of time, making it perfect for busy weeks. After cooking, let the soup cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. To reheat, place it in a pot over medium heat until warm, stirring occasionally. Adding a splash of water or extra broth can help refresh the soup’s consistency.

If you plan to enjoy the soup later, consider freezing it. Ladle the cooled soup into freezer-safe containers or zip-top bags, leaving space for expansion. It will keep in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

This soup is delicious on its own but can be elevated with a few easy additions. Consider serving it with a sprinkle of freshly grated Parmesan cheese for a savory finish or a dollop of crème fraîche for a creamy touch. A crusty piece of bread or a side salad would complement the soup beautifully, making it a more substantial meal.

For a variation, try adding a handful of leafy greens like spinach or kale towards the end of cooking. This not only boosts the nutritional content but also adds a lovely color contrast to the soup. Adjust the lemon juice to taste for a zestier profile, which pairs wonderfully with the fresh vegetables.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can work well in this soup if fresh are not available.

→ How can I make it creamier?

To achieve a creamier soup, blend a portion of the soup and return it to the pot or add a splash of cream.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread or a light salad for a complete meal.

→ Can I store leftovers?

Absolutely! Leftover soup can be stored in the refrigerator for up to 3 days in an airtight container.