Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups chopped asparagus; 1 cup snap peas, trimmed; 1 cup diced carrots; 1 cup diced potatoes; 1 small onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Juice of 1 lemon; Salt and pepper to taste; Fresh herbs (like dill or parsley) for garnish

Highlighted under: Natural Inspiration

I absolutely love making this Spring Vegetable Soup With Lemon as the weather warms up. The fresh, crisp flavors of seasonal vegetables combined with a bright hint of lemon create a dish that feels invigorating and full of life. In just a matter of minutes, I can turn basic ingredients into a vibrant meal that bursts with flavor. It's one of those recipes that not only nourishes but also brightens my mood. Whenever I serve it, I know it will bring a taste of spring to the table, no matter the season.

Created by

Darcy Penrose

Last updated on 2026-01-24T11:27:34.499Z

Making this soup has become a delightful ritual for me during the spring months. Each spring, I look forward to gathering fresh vegetables from the market, selecting the brightest carrots, snap peas, and asparagus. The secret of elevating this dish lies in the lemon—adding it at the end really brightens the flavor, giving that refreshing touch we all crave. I often serve it with crusty bread, which makes for a perfect light meal.

What I've found particularly satisfying is how versatile this soup can be. You can easily swap in whatever vegetables are in season or even add grains like quinoa for extra heartiness. It’s a great way to use up what’s in my fridge and promote a zero-waste cooking approach. I love how it's not just nutritious but also visually stunning—nothing says spring like a bowl of colorful veggies.

Why You'll Love This Recipe
Fresh, vibrant flavors that celebrate the season
Simple ingredients come together to create a delightful dish
Perfect for a light lunch or as a starter for dinner

Selecting the Best Spring Vegetables

When it comes to making Spring Vegetable Soup, using fresh, seasonal vegetables can significantly enhance the overall flavor and appeal of the dish. Asparagus, for instance, should be bright green and firm, while snap peas should snap crisply when bent. Look for potatoes that are waxy rather than starchy, such as Yukon Gold, as they hold their shape better in soups.

In addition, don’t hesitate to mix in other spring favorites like baby spinach or green beans. These can be added towards the end of the cooking process, ensuring they remain vibrant and retain their nutrients. By choosing high-quality, fresh ingredients, you’ll set the stage for a flavorful and wholesome soup.

Achieving the Perfect Soup Texture

The texture of your soup plays a crucial role in its appeal, and achieving the right balance between tender vegetables and flavorful broth is essential. Keep in mind that cooking times can vary depending on the size of your vegetable cuts. Aim for uniformity in size, particularly with the carrots and potatoes, to ensure they cook at the same rate.

Another tip is to avoid overcooking the asparagus and snap peas. They should be bright green and tender-crisp when added to the soup. You want them to maintain a bit of their natural crunch and vibrant color for that delightful bite that complements the soft textures of the other vegetables.

Ingredients

Vegetables

2 cups chopped asparagus
1 cup snap peas, trimmed
1 cup diced carrots
1 cup diced potatoes
1 small onion, chopped
2 cloves garlic, minced

Soup Base

4 cups vegetable broth
1 tablespoon olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh herbs (like dill or parsley) for garnish

Gather all your fresh ingredients for the best flavor.

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until fragrant. Then, stir in the diced carrots and potatoes, cooking for about 5 minutes.

Add the Broth

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 10 minutes, or until the carrots and potatoes are tender.

Add Remaining Vegetables

Stir in the asparagus and snap peas. Cook for an additional 5 minutes. Season with salt and pepper.

Finish with Lemon

Remove the pot from heat and stir in the lemon juice. Adjust seasoning to taste and serve hot, garnished with fresh herbs.

Enjoy your vibrant spring soup!

Pro Tips

For a creamier soup, you can blend a portion of it and return it to the pot before adding the lemon. This adds a deliciously smooth texture without compromising the freshness.

Make-Ahead and Storage Tips

This Spring Vegetable Soup is an excellent candidate for meal prepping. You can chop the vegetables and store them in the refrigerator for up to two days before cooking. Just remember to store the chopped veggies in an airtight container to maintain their freshness.

If you're planning to make a larger batch, consider cooking the soup fully, then allowing it to cool before transferring it to airtight containers. It can be stored in the refrigerator for up to four days or frozen for up to three months. When reheating, a gentle simmer on the stovetop will help retain the flavors and textures.

Serving and Pairing Suggestions

This soup is versatile and can be served in various ways. For a more filling meal, consider pairing it with rustic bread or a light salad. A drizzle of extra virgin olive oil or a dollop of crème fraîche right before serving can elevate the dish and add richness.

You can also top the soup with freshly grated Parmesan or pecorino cheese for an umami kick. Besides, I often serve it with a sprinkle of fresh herbs like dill or parsley, not just for appearance but to enhance the fresh flavors and aromas that are the essence of spring.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used, but the texture may vary slightly. Make sure they are thawed before adding to the soup.

→ How long does this soup last in the fridge?

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

→ Can I add protein to the soup?

Absolutely! Cooked chicken, tofu, or beans can be added for extra protein.

→ Is it possible to make this soup vegan?

Yes, just ensure your vegetable broth is vegan-friendly, and you are good to go!