Spring Garden Vegetable Soup

Name: Spring Garden Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 1 celery stalk, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut; 1 cup peas (fresh or frozen); 4 cups vegetable broth; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Natural Inspiration

I always find that as the weather warms up, my cravings shift toward lighter, fresher meals, and this Spring Garden Vegetable Soup perfectly embodies that transition. With an array of vibrant vegetables, it's not just a dish but a celebration of the season. I love how easy it is to prepare, and it’s the ideal way to use up any leftover produce in your fridge. The soup is bright and comforting, giving me just the right amount of nourishment I need during these spring days.

Created by

Darcy Penrose

Last updated on 2026-02-01T23:01:35.818Z

Making this Spring Garden Vegetable Soup has become a delightful ritual for me every year as spring arrives. The combination of fresh seasonal vegetables, herbs, and a light broth creates a nourishing experience that's both satisfying and refreshing. I often vary the ingredients based on what I have on hand, such as adding peas for sweetness or zucchini for a creamier texture.

One tip I’ve learned is to sauté the onions and garlic first, as it adds a wonderful depth of flavor to the broth. Don’t skip garnishing it with fresh herbs like parsley or dill – it truly elevates the whole dish and makes every bowl feel special.

Why You'll Love This Recipe
Bright, fresh flavors that scream springtime
Nutritious and filling without feeling heavy
Flexibility to use any seasonal veggies you have on hand

Choosing the Right Vegetables

The beauty of this Spring Garden Vegetable Soup is that it thrives on flexibility. Feel free to adjust the vegetables based on what you have in your fridge or what’s in season. For instance, bell peppers, asparagus, or even a handful of spinach can add wonderful flavor and nutrition. If using starchy veggies like potatoes, consider sautéing them for longer before adding the broth to ensure they cook through properly.

When it comes to preparing your vegetables, aim for uniform sizes to ensure they cook evenly. Dicing the zucchini and carrots into approximately half-inch pieces will help them soften at the same rate, enhancing the overall texture of the soup. Keep an eye on the green beans; you want them tender yet crisp for the best bite.

Storage and Serving Suggestions

This soup is excellent for meal prep! Once cooled, store it in an airtight container in the refrigerator for up to four days. If you're looking to enjoy it later, consider freezing individual portions. Just ensure to leave some space in the container as the soup will expand when frozen, preventing any messy leaks.

Serving this soup with a sprinkle of fresh parsley adds a delightful pop of color and freshness, but consider pairing it with crusty bread or a light salad for a complete meal. For those looking to enhance flavor, a dollop of pesto or a squeeze of lemon juice can elevate the soup, bringing the vibrant spring flavors to life.

Ingredients

Fresh Ingredients

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

Instructions

Sauté Aromatics

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

Add Vegetables

Stir in the diced carrots and celery, cooking for another 5 minutes. Then, add the zucchini and green beans, cooking for an additional 4 minutes.

Combine Broth and Peas

Pour in the vegetable broth and add the peas. Bring the mixture to a boil, then reduce to a simmer and let it cook for 15 minutes.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

Feel free to customize this soup based on your favorite spring vegetables, such as asparagus or baby spinach. For added protein, consider throwing in some white beans.

Tackling Common Issues

If you find your soup lacking in flavor, a splash of good-quality vegetable broth can really make a difference. Taste-test as it cooks, and don’t hesitate to adjust the seasoning with additional salt or pepper until the flavors pop. Remember, fresh ingredients do wonders for taste, so opt for the freshest produce you can find.

Another common issue is vegetable texture; overcooking can lead to mushy vegetables. To avoid this, keep a close eye on the cooking time, especially after adding the peas since they require minimal cooking. If you like a bit of crunch, consider adding a handful of frozen peas at the end of cooking rather than letting them simmer for a long period.

Variations to Try

For those who enjoy a heartier option, adding cooked quinoa or a handful of lentils can transform this soup into a filling meal. Not only does this enhance the nutrient profile, but these additions also provide a lovely texture contrast against the tender vegetables.

If you’re preferring a creamier soup, once it’s finished cooking, blend a portion of it until smooth and stir it back into the pot. This can give the soup a rich, creamy feel without the need for any dairy. A splash of coconut milk offers additional sweetness and creaminess if that suits your taste.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat before serving.

→ Is this soup vegan?

Absolutely! It's made with vegetable broth and all plant-based ingredients.

→ Can I freeze leftover soup?

Yes, you can freeze the soup in airtight containers for up to 3 months. Just thaw and reheat before eating.

→ What can I serve with the soup?

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