Spring Vegetable Soup
Welcome spring to your table with this vibrant and nourishing Spring Vegetable Soup—a feast of fresh flavors and wholesome ingredients perfect for lighter, seasonal meals. Packed with tender asparagus, sweet peas, zucchini, and leafy spinach, this soup celebrates the best of spring produce. A touch of garlic, fresh parsley, and thyme infuses every spoonful with irresistible aroma, while a splash of lemon juice adds a zesty finish that brightens the dish. Ready in just 40 minutes, this one-pot, plant-based recipe is as easy as it is satisfying. Perfect as a starter, light lunch, or refreshing dinner, this soup is vegan, gluten-free, and brimming with the taste of spring in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 1 medium (diced) zucchini
- 1 bunch (trimmed and cut into 1-inch pieces) asparagus
- 6 cups vegetable broth
- 1 cup fresh or frozen peas
- 2 cups spinach leaves
- 0.25 cup (chopped) fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (freshly squeezed) lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Add the zucchini, asparagus, and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer.
Simmer the soup for 10 minutes, or until the vegetables are tender but still vibrant.
Stir in the peas, spinach, parsley, and thyme, and cook for an additional 2-3 minutes.
Season the soup with salt and black pepper to taste.
Remove the soup from heat and stir in the fresh lemon juice.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 42.8 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4402 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
