Light Spring Soup With Vegetables

Name: Light Spring Soup With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); 4 cups vegetable broth; 2 cups fresh spinach; Salt and pepper to taste; Juice of 1 lemon

Highlighted under: Light Meal Inspirations

I love making this Light Spring Soup with Vegetables whenever the weather starts to warm up. The freshness of the spring vegetables truly shines through, creating a vibrant and nourishing dish. With a blend of seasonal produce like asparagus, peas, and spinach, each spoonful feels like a celebration of spring. Not only is it quick to whip up, but it's also versatile enough to accommodate whatever veggies you might have on hand. I've enjoyed experimenting with different herbs to personalize each batch, making it a delightful go-to recipe in my kitchen.

Created by

Noemi Turner

Last updated on 2026-01-22T10:25:11.196Z

Making this Light Spring Soup has become a beloved spring ritual for me. I love how the vibrant colors of fresh vegetables come together in the pot, filling my kitchen with a delightful aroma. Adding a splash of lemon juice just before serving brightens the flavors, creating a refreshing bowl that’s perfect for a light lunch or dinner.

What I’ve learned over time is to sauté the garlic and onions first, allowing them to soften and release their flavors. It’s a game changer! The texture of the soup becomes rich and layered while keeping the veggies perfectly tender yet still crisp. Enjoying this dish with a crusty baguette makes the experience even better!

Why You'll Love This Recipe
Bright, fresh flavors that celebrate the season
Easy to customize with your favorite vegetables
Light yet satisfying, perfect for any meal

Getting the Balance Right

One of the key elements of this Light Spring Soup is achieving the right balance between tenderness and bite in the vegetables. When cooking the asparagus and peas, make sure to keep an eye on them to prevent overcooking. You want them to be vibrant in color and retain a slight crunch, enhancing both texture and flavor. If you're unsure, taste a piece around the 5-minute mark; it should be tender yet firm.

As for the spinach, it only needs about 2 minutes to wilt. Adding it too soon can make it soggy and lose its fresh flavor. I love using organic spinach because it often has a fuller taste that complements the other fresh vegetables beautifully.

Herb Variations and Customizations

Feel free to get creative with herbs! Fresh herbs like dill, parsley, or mint can elevate this soup's flavor. If you prefer dried herbs, I recommend using a light hand; about a teaspoon of dried herbs added during the cooking process works well. Remember, fresh herbs are usually added at the end for a brighter flavor, while dried herbs benefit from a bit of cooking time to release their oils.

If you're looking to adjust the soup for dietary preferences or available ingredients, consider substituting the peas with green beans or adding diced zucchini for extra flavor and nutrients. Each vegetable not only brings its distinct taste but also adds to the colorful spring presentation.

Make-Ahead Tips and Serving Suggestions

This soup can be easily made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply place it back on the stovetop over medium heat until warmed through. If you find that the soup thickens after sitting, simply add a bit more vegetable broth or water until you reach your desired consistency.

To serve, consider adding a dollop of yogurt or a sprinkle of feta on top for an additional layer of flavor. A light drizzle of extra virgin olive oil can also bring a rich finish that ties everything together beautifully. Pair it with crusty bread for a delightful meal.

Ingredients

Gather these fresh ingredients to create your own Light Spring Soup:

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 cup asparagus, chopped
1 cup peas (fresh or frozen)
4 cups vegetable broth
2 cups fresh spinach
Salt and pepper to taste
Juice of 1 lemon

Make sure to have everything prepped and ready to enjoy this quick cooking soup!

Instructions

Follow these straightforward steps to prepare your Light Spring Soup:

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and sliced carrots, cooking for an additional 2 minutes.

Add the Broth

Pour in the vegetable broth and bring it to a boil. Once boiling, add the chopped asparagus and peas. Let the mixture simmer for about 5-7 minutes until the veggies are tender.

Finish with Spinach

Stir in the fresh spinach and cook for another 2 minutes until wilted. Season with salt, pepper, and lemon juice before serving.

Serve hot and feel free to top with your favorite herbs!

Pro Tips

For a richer flavor, consider adding a splash of white wine when sautéing the onions and garlic. Additionally, using homemade vegetable broth can elevate the taste of your soup.

Storage and Freezing

Storing this soup is a breeze. To keep it fresh, let it cool completely before transferring to an airtight container. It can last in the fridge for up to 3 days. For longer storage, this soup freezes quite well. I recommend portioning it into freezer-safe bags or containers—just don’t fill them to the brim, as the soup will expand as it freezes.

When you’re ready to enjoy it again, thaw the soup in the fridge overnight or use a microwave for a quicker option. Reheat gently on the stove, adding a bit of vegetable broth if necessary, as freezing can alter the texture slightly.

Scaling the Recipe

This Light Spring Soup is easy to scale up or down depending on your needs. If you're serving a crowd, simply double the recipe, and increase your cooking pot size accordingly. Just make sure to adjust the simmering time slightly, as a larger volume may need a few extra minutes for the vegetables to soften.

Conversely, if you're cooking for one or two, halving the recipe is straightforward. You might want to decrease the amount of lemon juice slightly to avoid overpowering the subtle flavors of the fresh veggies. Adjust seasonings gradually to suit your palate.

Questions About Recipes

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables work well in this soup, just adjust the cooking time as needed.

→ How long can I store the soup?

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

→ Can I make this soup vegan?

Yes, this recipe is vegan as written, but ensure your vegetable broth is also vegan-friendly.

→ What can I add for extra protein?

Consider adding chickpeas or lentils for extra protein while keeping it plant-based.