Spring Vegetable Soup: Easiest Recipe Ever!

Spring vegetable soup, ah, the taste of sunshine in a bowl! It reminds me of my grandmother's garden bursting with color after a long winter. I can almost smell the damp earth and feel the warmth on my skin as she'd gather the first tender shoots for her signature spring soup. It was simple, nourishing, and utterly delicious. I’ve recreated my grandmother’s special soup, and I know you’re going to love it. Nothing tastes quite like a vibrant spring vegetable soup to lift the spirits.

Why You Will Love This spring vegetable soup Recipe

This isn’t just any soup; it’s comfort food elevated. This spring vegetable soup recipe is incredibly easy to make, even on a busy weeknight. It’s bursting with fresh, vibrant flavors that capture the essence of spring. Think sweet peas, earthy asparagus, tender spinach, and a hint of lemon to brighten everything up.

What makes this recipe truly special is its versatility. You can easily adapt it to use whatever fresh vegetables you have on hand. It’s a fantastic way to use up leftover produce and reduce food waste. Plus, it’s naturally low in calories and packed with nutrients, making it a healthy and satisfying meal. Just like grandma used to make! My goal with gotastyrecipes.com is recipes just this easy and good!

Ingredients Needed for This spring vegetable soup Recipe

Here’s what you’ll need to create this bright and flavorful springtime soup:

• Vegetables:
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup chopped asparagus
  • 1 cup shelled fresh or frozen peas
  • 1 cup chopped baby spinach
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
• Flavorings:
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon lemon juice, freshly squeezed
• Garnish (optional):
  • Fresh parsley, chopped
  • Crusty bread, for serving

How to Make This spring vegetable soup Recipe

Follow these simple steps, and you’ll have a delicious and heartwarming soup ready in no time.

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Pour in the vegetable broth and bring to a simmer.

3. Add the chopped carrots, celery, and dried thyme. Simmer for about 10 minutes, or until the carrots are slightly tender.

4. Add the chopped asparagus and peas and continue to simmer for another 5 minutes, or until the asparagus is tender-crisp.

5. Stir in the chopped spinach and cook until wilted, about 1 minute.

6. Season with salt and black pepper to taste.

7. Stir in the fresh lemon juice.

8. Serve hot, garnished with fresh parsley and a side of crusty bread, if desired.

How to Serve This spring vegetable soup Recipe

This soup is delicious on its own as a light lunch or dinner. For a heartier meal, pair it with a grilled cheese sandwich or a side salad. You can also serve it as a starter to a more elaborate meal.

Garnish with a dollop of plain yogurt or a sprinkle of Parmesan cheese for extra richness and flavor. Consider a drizzle of high quality olive oil before serving. Think about serving this with the Hamachi Crudo as a lighter appetizer.

How to Store This spring vegetable soup Recipe

Allow the soup to cool completely before transferring it to an airtight container.

• Refrigeration: Store the soup in the refrigerator for up to 3 to 4 days.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat the soup in a pot on the stovetop over medium heat, or in the microwave.

Tips to Make This spring vegetable soup Recipe

• Vegetable swaps: Feel free to substitute other seasonal vegetables like zucchini, green beans, or sugar snap peas.
• Broth: Use high-quality vegetable broth for the best flavor. You can also use chicken broth if you prefer.
• Fresh herbs: Add fresh herbs like basil, chives, or dill for extra flavor.
• Lemon juice: Don't skip the lemon juice! It brightens up the flavor and adds a touch of acidity.

Helpful Notes for This spring vegetable soup Recipe

• Frozen peas: Frozen peas work just as well as fresh peas in this recipe.
• Asparagus: Choose asparagus spears that are firm and bright green.
• Spinach: Baby spinach is preferred for its delicate flavor and texture.
• Salt: Begin with 1/2 teaspoon of salt, and add more to taste. Taste as you go! Also, if you're looking for other delicious recipes, check out this Protein Cookie Recipe!

Variation of This spring vegetable soup Recipe

• Creamy version: Add a splash of heavy cream or coconut milk for a creamier soup.
• Spicy version: Add a pinch of red pepper flakes for a touch of heat.
• Pasta version: Add small pasta shapes like ditalini or orzo for a heartier soup.

Follow us on Pinterest for more amazing recipe ideas! You can also find amazing breakfast inspriation, like this amazing Vegan Waffle Recipe!

Frequently Asked Questions

Conclusion

I hope you enjoy this spring vegetable soup as much as my family does. It's a celebration of fresh, seasonal ingredients and a reminder of the simple pleasures in life. I think you will find this soup to be as easy to make as it is delightful to eat! Give it a try and let me know what you think in the comments below. I love hearing from you!

Spring Vegetable Soup: Easiest Recipe Ever!

A light and flavorful spring vegetable soup bursting with fresh, seasonal ingredients like asparagus, peas, and spinach.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Cuisine: American
Diet: Vegan

Nutrition:
Calories: 120
Protein: 4g
Carbs: 15g
Fat: 5g

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup chopped asparagus
• 1 cup shelled fresh or frozen peas
• 1 cup chopped baby spinach
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 tablespoon lemon juice, freshly squeezed
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Pour in the vegetable broth and bring to a simmer.
3. Add the chopped carrots, celery, and dried thyme. Simmer for about 10 minutes, or until the carrots are slightly tender.
4. Add the chopped asparagus and peas and continue to simmer for another 5 minutes, or until the asparagus is tender-crisp.
5. Stir in the chopped spinach and cook until wilted, about 1 minute.
6. Season with salt and black pepper to taste.
7. Stir in the fresh lemon juice.
8. Serve hot, garnished with fresh parsley and a side of crusty bread, if desired.

Notes

• Feel free to substitute other seasonal vegetables like zucchini, green beans, or sugar snap peas. Use high-quality vegetable broth for the best flavor. You can also use chicken broth if you prefer. Add fresh herbs like basil, chives, or dill for extra flavor.