Light Spring Soup With Vegetables

Name: Light Spring Soup With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 cup chopped asparagus; 1 cup green peas (fresh or frozen); 2 medium carrots, sliced; 4 cups vegetable broth; Salt and pepper to taste; Fresh herbs (like parsley or dill) for garnish

Highlighted under: Nourishing Inspirations

I love making this Light Spring Soup with Vegetables as the warmer weather approaches. Each bowl bursts with vibrant colors and fresh flavors that truly reflect the season. The simplicity of the ingredients allows the natural tastes of spring vegetables to shine through, and it’s incredibly easy to whip up in no time. On busy days or for a light lunch, this soup is my go-to recipe, and I always feel rejuvenated after enjoying it. Plus, it’s a fantastic way to incorporate seasonal produce into our meals!

Created by

Arabella Scott

Last updated on 2026-01-22T10:31:13.144Z

When I first created this Light Spring Soup with Vegetables, I wanted to capture the essence of spring in a bowl. Using fresh ingredients like asparagus and peas makes such a delightful difference in flavor and texture compared to canned options. The vibrant green colors not only look appealing but also signify the fresh nutrients packed in each serving.

One of my favorite tips is to sauté the onions and garlic before adding the vegetables and broth. This way, the base of the soup has a wonderful depth of flavor that elevates the dish, making every spoonful rich and satisfying. I guarantee that this method will transform your soup-making experience!

        Why You'll Love This Recipe
        Packed with fresh, seasonal vegetables brimming with flavor
Light yet satisfying – perfect for a warm day
Versatile and can be customized with your favorite veggies

      

Choosing the Right Vegetables

The beauty of this Light Spring Soup lies in its flexibility with seasonal vegetables. While asparagus, peas, and carrots create a colorful base, you can experiment with other favorites based on what's fresh in your area. For instance, adding young zucchini or diced bell peppers brings added texture and sweetness. Just be sure to cut the pieces into similar sizes for even cooking, roughly about half an inch, to help them cook at the same rate.

When selecting fresh vegetables, look for vibrantly colored ones with a firm texture and avoid any that show signs of wilting or decay. If using frozen peas, they can save time, but ensure they're thawed before adding to the soup to maintain the vibrant green hue. Fresh herbs, like parsley or dill, brighten the dish and should be added just before serving for maximum freshness.

Perfecting Your Broth

The vegetable broth is essential as it forms the soup's foundation of flavor. I recommend using a high-quality broth, either homemade or store-bought, to enhance the taste of your vegetables. If you prefer a homemade option, simmering leftover vegetable scraps, like onion peels, carrot tops, and celery leaves in water for 30-60 minutes can produce a wonderful broth that captures the essence of spring produce.

For a richer flavor, consider adding a splash of white wine during the sauté phase before introducing the broth. This not only enhances the depth of the soup but also adds a slight acidity that balances the sweetness of the vegetables. If you need a gluten-free option, check the label on the broth to ensure it meets your dietary restrictions.

Make-Ahead and Serving Suggestions

This soup keeps well, making it perfect for meal prep. You can store it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat on the stove over low heat, stirring occasionally until heated through. For extended storage, consider freezing portions in freezer-safe bags or containers for up to three months. Just be mindful that some vegetables may soften upon reheating, so if texture is a concern, add firmer vegetables like carrots closer to the end of the cooking time when reheating.

For a heartier meal, pair your Light Spring Soup with crusty bread or a light salad. A sprinkle of crumbled feta or goat cheese on top right before serving can add a delightful creaminess that contrasts beautifully with the soup's freshness. If you want a kick, a drizzle of chili oil or a squeeze of fresh lemon juice enhances flavors just before enjoying. These simple additions can elevate your soup from light lunch to a delicious main course.

Ingredients

Gather the following ingredients to make this refreshing soup:

Vegetables for the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup chopped asparagus
1 cup green peas (fresh or frozen)
2 medium carrots, sliced
4 cups vegetable broth
Salt and pepper to taste
Fresh herbs (like parsley or dill) for garnish

With these fresh ingredients, you're ready to enjoy a delicious spring meal!

Instructions

Follow these easy steps to prepare your soup:

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent, about 3 minutes.

Add Vegetables

Stir in the chopped asparagus, green peas, and sliced carrots. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes until the vegetables are tender.

Season and Serve

Season the soup with salt and pepper to taste. Ladle it into bowls and garnish with fresh herbs before serving.

Your delicious Light Spring Soup is now ready to be enjoyed!

Pro Tips

Feel free to add other seasonal vegetables like zucchini or spinach for a personalized twist. This soup can also be blended for a creamy texture if desired.

Seasoning Tips

The seasoning in this soup enhances the colorful medley of vegetables while keeping the dish light and refreshing. Start by seasoning your sautéed onions and garlic with a pinch of salt almost immediately after adding them to the pot, as this helps draw out moisture and flavor. When you introduce the broth, taste often — this is key to balancing the flavors. Depending on the freshness and type of vegetables, you might need to adjust the salt and pepper levels accordingly.

I suggest adding a bay leaf while simmering to infuse a subtle depth to the broth. Be sure to remove it before serving. For a hint of spice without overpowering the delicate flavors, try adding a few red pepper flakes. Remember, you can always add more seasoning at the end, but it’s challenging to take it away once it’s in!

Vegetable Variations

While asparagus, peas, and carrots shine in this recipe, feel free to tailor the vegetable selection based on your preferences or what you have on hand. Young spring greens, like spinach or Swiss chard, can easily be folded in at the end, adding an extra layer of nutrition and color. Root vegetables, such as parsnips or turnips, can give a unique twist with their earthy sweetness if you're cooking during a transitional season.

Don't shy away from experimenting with textures as well! Adding cooked quinoa or small pasta shapes like orzo can provide a lovely bite and enhance the soup's heartiness. Just remember to adjust the broth quantity to account for any grains that will absorb liquid while cooking.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. Just reheat before serving.

→ Is it okay to freeze the soup?

Absolutely! Let it cool completely before transferring it to an airtight container for freezing. It will stay fresh for up to 3 months.

→ What other vegetables can I add?

You can easily customize this soup by adding veggies like bell peppers, broccoli, or even potatoes. Use whatever is fresh and available!

→ How can I make this soup more filling?

For a heartier meal, consider adding cooked grains like quinoa or barley, or even some diced chicken if you prefer.