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 medium onion, diced; 2 cloves garlic, minced; 1 cup asparagus, chopped; 1 cup snap peas, trimmed; 2 cups fresh spinach; 4 cups vegetable broth; Salt and pepper to taste; Juice of 1 lemon; Fresh herbs (like parsley or dill) for garnish

Highlighted under: Healthy Flavor Creations

I absolutely love this Light Spring Vegetable Soup because it embodies the fresh flavors of spring. It’s a quick, easy, and vibrant dish that wakes up your taste buds with every spoonful. Using seasonal veggies like asparagus, peas, and spinach not only makes it delicious but also nutritious. This recipe is perfect for a light lunch or a starter before a larger meal. Plus, it's a wonderful way to incorporate healthy greens into your diet while celebrating the bounty of the season.

Created by

Josie Lambert

Last updated on 2026-01-24T10:34:08.086Z

When I first experimented with this Light Spring Vegetable Soup, I aimed for a balance between simplicity and flavor. I found that roasting some vegetables beforehand really enhances their natural sweetness, making the soup vibrant and delicious. Plus, adding a squeeze of lemon just before serving lifts the entire dish, creating a refreshing finish.

This soup also works beautifully with whatever seasonal vegetables you have on hand. I once swapped out asparagus for zucchini, and it was just as delightful. Don’t shy away from getting creative with your veggies!

Why You Will Love This Recipe
Bright and vibrant flavors that scream spring
Healthful and light without sacrificing taste
Easily adaptable with whatever veggies are in season

Choosing Fresh Vegetables

When making this Light Spring Vegetable Soup, selecting the freshest seasonal vegetables is key to achieving vibrant flavors and textures. Look for bright green asparagus and crisp snap peas, which signify freshness. Aim to choose organic vegetables when possible, as they often have a richer taste. You can gently bend asparagus to test its freshness—if it snaps easily, it's perfect for your soup!

If you can't find snap peas, consider substituting with green beans or snow peas, which can provide a similar sweetness and texture. Always rinse your vegetables thoroughly to remove any dirt or grit, especially if you're using them straight from the farmer's market.

Enhancing Flavor Profiles

To elevate the flavor of your soup further, consider adding a splash of white wine after sautéing the onions and garlic. Cook it down for about 1-2 minutes to burn off the alcohol before adding the asparagus and snap peas. This additional step creates a deeper flavor profile that complements the freshness of the spring vegetables.

Don’t be shy with the citrus! The juice of one lemon brightens the entire dish, but you can also experiment with lime or even a splash of apple cider vinegar for a unique twist. Just remember to taste as you go, and adjust the acidity according to your preference.

Ingredients

Gather these fresh ingredients to start your delicious soup:

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup asparagus, chopped
1 cup snap peas, trimmed
2 cups fresh spinach
4 cups vegetable broth
Salt and pepper to taste
Juice of 1 lemon
Fresh herbs (like parsley or dill) for garnish

Instructions

Follow these simple steps to make your soup:

Sauté the aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until they are translucent and fragrant, about 5 minutes.

Add the vegetables

Stir in the chopped asparagus and snap peas, cooking for another 5 minutes. The colors will start to brighten up!

Simmer with broth

Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes until the vegetables are tender.

Finish with spinach and lemon

Add the fresh spinach and let it wilt in the hot soup. Season with salt, pepper, and a squeeze of lemon juice before serving.

Enjoy this refreshing soup warm or chilled!

Pro Tips

Feel free to add your favorite herbs or a dash of hot sauce for an extra kick. This soup stores well in the fridge for up to 3 days, so feel free to make it ahead of time.

Storage and Make-Ahead Tips

This Light Spring Vegetable Soup stores wonderfully, making it a perfect make-ahead dish for meal prep. You can refrigerate leftover soup in an airtight container for up to 3 days. However, if you're planning to store it, consider adding fresh spinach only when you reheat, as it can wilt too much during storage and lose its vibrant color.

If you're looking to extend the shelf life, this soup can be frozen for up to 3 months. Just make sure to leave out any garnishes like fresh herbs and lemon juice until you’re ready to serve. To reheat, simply thaw overnight in the refrigerator and warm on the stove over low heat, stirring occasionally.

Serving Suggestions

This Light Spring Vegetable Soup can be served as a light lunch or as a starter with a chunk of crusty bread for dipping. For an extra touch, consider drizzling a little extra virgin olive oil or a dollop of Greek yogurt on top before serving. The added fat can enhance the creaminess and overall flavor of the soup.

For a heartier meal, why not transform it into a complete dish by adding cooked grains like quinoa or farro? Stir them in just before serving to keep the grains firm and resilient. This not only makes your soup filling but also introduces different textures, adding to the springtime charm.

Questions About Recipes

→ Can I use frozen vegetables in this soup?

Yes, frozen vegetables can be used, but fresh vegetables will yield a brighter flavor.

→ Is this soup vegan-friendly?

Absolutely! This Light Spring Vegetable Soup is entirely plant-based.

→ How can I make this soup creamier?

You can blend a portion of the soup until smooth or add a splash of coconut milk for creaminess.

→ Can I store leftovers?

Yes, store the soup in an airtight container in the refrigerator for up to 3 days.