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 zucchini, diced; 1 cup fresh peas (or frozen); 1 cup asparagus, chopped; 4 cups vegetable broth; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Smart Food

I love making this Spring Vegetable Soup with Lemon because it perfectly captures the essence of fresh, vibrant flavors that spring has to offer. Every bite bursts with the bright taste of seasonal veggies, complemented by a zesty lemon finish. This soup not only warms me on chilly days but also serves as a reminder of the sunny days ahead. It’s incredibly simple to prepare and showcases the best of what the farmer’s market has to offer during this beautiful season.

Created by

Ivy Sanderson

Last updated on 2026-01-24T09:13:34.234Z

When I first tinkered with this recipe, I wanted to create something that would highlight the fresh produce available during springtime. I found that the addition of a squeeze of lemon not only brightened the flavors but also balanced the earthiness of the vegetables.

One of my favorite tips is to use a variety of colorful vegetables, as it not only adds visual appeal but also provides a range of nutrients. The combination of peas, carrots, and asparagus creates a delightful medley that’s both satisfying and healthy. It’s a great way to clear out the fridge while enjoying the essence of spring!

        Why You'll Love This Recipe
        Fresh, vibrant flavors that celebrate spring.
Perfect balance of earthy veggies and zesty lemon.
Quick and easy preparation for busy weeknights.

      

The Importance of Fresh Ingredients

In this Spring Vegetable Soup, the quality of your vegetables directly influences the flavor profile of the dish. Opt for seasonal veggies from your local farmer’s market; they not only taste better but also enhance the overall nutritional value. Brightly colored carrots, crisp asparagus, and tender zucchini add both texture and taste, making every spoonful a delightful experience. If you're uncertain about sourcing these veggies, consider growing a small herb garden for fresh parsley and even peas if you have the space.

When selecting peas, fresh is best, but frozen peas are a convenient alternative that retains sweetness and color. Just add them thawed during the last few minutes of cooking to maintain their vibrant green hue. For carrots and celery, look for firm vegetables with vibrant colors, indicating freshness. Wilted or overly soft vegetables can lead to a less satisfying soup that lacks the crisp and vivacious texture we want.

Techniques for Perfect Texture

To ensure a well-textured soup, focus on the timing when adding your vegetables. Start with those that require longer cooking times, such as carrots and celery. This method gives them ample time to soften and release their flavors before you introduce quicker-cooking veggies like zucchini and asparagus. I recommend cutting vegetables into uniform sizes for even cooking; aim for about 1/2-inch pieces to achieve that tender yet slightly firm bite.

Simmering for the right duration is crucial. When you bring the vegetable broth to a boil, reduce it to a gentle simmer instead of a rapid boil. A rolling boil can break down the vegetables too quickly, leading to a mushy texture. After 20 minutes, the vegetables should be tender but still have some bite. If you find them too soft after simmering, next time try reducing the simmer duration by a few minutes.

Ingredients

Gather the fresh vegetables and herbs before you begin!

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1 cup fresh peas (or frozen)
1 cup asparagus, chopped
4 cups vegetable broth
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Make sure to taste and adjust seasoning before serving!

Instructions

Let’s get started on this delicious soup!

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion is translucent.

Add Remaining Veggies

Stir in the carrots and celery; cook for an additional 5 minutes. Then, add the zucchini, peas, and asparagus and cook for another 3 minutes.

Simmer the Soup

Pour in the vegetable broth and bring to a boil. Reduce the heat and let simmer for 20 minutes, until veggies are tender.

Finish with Lemon

Stir in the lemon juice, and season with salt and pepper to taste. Garnish with fresh parsley before serving.

Enjoy your homemade soup with a piece of crusty bread!

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes when sautéing the vegetables. It will give your soup a subtle warmth that pairs beautifully with the lemon.

Optimal Storage and Reheating Tips

This Spring Vegetable Soup stores well in the fridge for up to three days, making it a great option for meal prep. Once cooled, transfer the soup into airtight containers to preserve its freshness. When reheating, do so gently over low to medium heat to avoid overcooking the vegetables, which could lead to a loss of texture. If you find the soup thickened too much upon refrigeration, simply add a splash of vegetable broth or water to restore its desired consistency.

If you wish to freeze the soup, it’s best to do so before adding the lemon juice. This prevents the citrus from changing its flavor upon thawing. Freeze in portions for easy defrosting; it can last in the freezer for up to three months. Thaw overnight in the fridge before reheating, and add the lemon juice just before serving for that fresh burst of flavor.

Flavor Variations and Customizations

Feel free to customize the soup based on your preferences or what you have on hand. Swap in seasonal vegetables like bell peppers, green beans, or even leafy greens like spinach and kale for added nutrition and flavor. If you're looking for extra protein, consider adding some cooked chickpeas or white beans; they blend well with the existing flavors without overpowering the dish.

For a bit of heat, toss in a pinch of red pepper flakes when sautéing the onion and garlic. Alternatively, a dash of your favorite hot sauce can be stirred into the finished soup. If you prefer a creamier texture, blend a portion of the soup with an immersion blender and then mix it back in. This offers a delightful contrast between the smooth and the chunky bits of vegetables.

Questions About Recipes

→ Can I use frozen vegetables in this soup?

Yes, frozen vegetables are a great alternative and will save you prep time. Just add them during the last 10 minutes of cooking.

→ How long will this soup last in the fridge?

It will keep well in the fridge for up to 3 days. Reheat gently on the stove.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to airtight containers and freeze for up to 3 months.

→ What other vegetables can I add?

Feel free to get creative! Spinach, kale, or even diced potatoes can add more nutrients and flavor.