Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 stalks celery, diced; 1 cup green beans, trimmed and cut; 1 cup asparagus, cut into 1-inch pieces; 1 cup fresh peas (or frozen peas); 4 cups vegetable broth; Juice of 1 lemon; Salt and pepper to taste; Fresh herbs for garnish (like parsley or dill)

Highlighted under: Balanced Kitchen

I love making this Spring Vegetable Soup With Lemon when the weather starts warming up, and fresh vegetables are in abundance. This vibrant soup not only brings a splash of color to my table but also showcases the delightful flavors of the season. The zing of lemon really brightens up the dish, making it a refreshing option for any spring meal. Plus, it’s incredibly easy to prepare—perfect for those busy weeknights or when I want a simple yet satisfying dish.

Created by

Elara Kensington

Last updated on 2026-02-01T15:53:36.485Z

When creating this Spring Vegetable Soup With Lemon, I experimented with a variety of seasonal vegetables. What I found fascinating was how the combination of fresh peas, asparagus, and green beans created a deliciously vibrant texture and taste. I always make sure to sauté the vegetables before adding the broth; this step enhances their flavors and provides a more depth to the soup.

The key to elevating this soup is the fresh lemon juice added just before serving. It brightens the entire dish and makes each spoonful refreshing. I often pair it with crusty bread for a complete meal, and the whole thing comes together in less than an hour!

Why You'll Love This Recipe
Fresh, vibrant flavors that capture the essence of spring
A healthy and light meal option, perfect for any time of day
Customizable with your favorite seasonal vegetables

Understanding the Ingredients

The choice of vegetables in this Spring Vegetable Soup is crucial for achieving a balance of flavors and textures. Fresh, seasonal produce not only enhances taste but also adds vibrant colors that make the dish visually appealing. When selecting your veggies, look for bright, firm options like crisp asparagus and snap peas, which contribute both sweetness and crunch. If certain veggies are unavailable, feel free to substitute; for example, zucchini or bell peppers can work well in place of asparagus.

Herbs play a significant role in elevating the dish's flavor profile. While parsley and dill are recommended for garnish, consider adding fresh basil or mint for a different twist. My personal favorite is a sprinkle of tarragon, which complements the lemon beautifully. Fresh herbs should be added just before serving to retain their bright color and aromatic qualities—this makes each spoonful of soup even more delightful.

Techniques for Perfecting Your Soup

Sautéing the onion and garlic properly is key to building the dish's foundation. Aim for the onion to be translucent with a fragrant aroma, which usually takes about 3-4 minutes. Avoid browning them too much, as this can lead to a bitter flavor that may overpower the fresh vegetables. Stirring frequently helps to avoid any sticking on the pot's bottom while ensuring even cooking.

Once you add the vegetable broth, bringing the soup to a boil before cooling it down creates a lovely simmer that helps meld the flavors together. The simmering time of 15-20 minutes is crucial; it allows the vegetables to become tender without losing their bright colors. Keep an eye on the texture—vegetables should be fork-tender but still have a slight bite, ensuring you don’t end up with mushy greens.

Ingredients

Gather all the fresh ingredients to make this delightful soup.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup green beans, trimmed and cut
1 cup asparagus, cut into 1-inch pieces
1 cup fresh peas (or frozen peas)
4 cups vegetable broth
Juice of 1 lemon
Salt and pepper to taste
Fresh herbs for garnish (like parsley or dill)

Make sure all ingredients are prepped and ready before you start cooking.

Instructions

Follow these steps to prepare this delightful soup.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. Stir in the diced carrots and celery and cook for another 5 minutes.

Add Remaining Veggies

Add the green beans, asparagus, and fresh peas to the pot, stirring to combine. Cook for about 5 minutes, allowing the vegetables to soften slightly.

Add Broth and Lemon

Pour in the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for 15-20 minutes, until all the vegetables are tender. Just before serving, add the fresh lemon juice and season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh herbs. Serve warm, preferably with crusty bread for dipping!

Enjoy your freshly made Spring Vegetable Soup With Lemon!

Pro Tips

Feel free to substitute any of the vegetables based on what's in season or what you have on hand. This soup can also be easily made vegan by ensuring the broth is vegetable-based.

Storage and Reheating Tips

This soup is an excellent meal prep option. It can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, I recommend warming it on the stovetop over low heat, allowing the soup to come back to temperature gradually while preserving the vegetables' integrity. Stir occasionally to ensure even heating and prevent sticking.

If you want to store it for a longer period, consider freezing the soup. Let it cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can last up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating, and be aware that the texture of the vegetables may soften slightly after freezing.

Refreshing Variations

Feel free to explore variations in this Spring Vegetable Soup by adding proteins like white beans or shredded chicken for a more filling meal. If you're following a plant-based diet, chickpeas are an excellent protein option that blends nicely with the other ingredients while complementing the flavors of fresh vegetables.

You can also infuse your soup with different flavors; adding a touch of smoked paprika or cayenne pepper can introduce a warm undertone that contrasts beautifully with the lemon's brightness. For a creamier version, consider blending a portion of the soup and swirling it back in, creating a delightful texture that's both comforting and refreshing.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes! The soup can be made a day in advance and stored in the refrigerator. Just reheat before serving.

→ What other vegetables can I use?

You can use zucchini, tomatoes, or even spinach for added flavor and nutrition.

→ How long does the soup last in the fridge?

It will last about 3-4 days in the refrigerator in an airtight container.

→ Can I freeze this soup?

Absolutely! The soup can be frozen for up to three months. Just let it cool completely before transferring it to freezer-safe containers.