Light Spring Vegetable Soup

Name: Light Spring Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup peas, fresh or frozen; 1 cup asparagus, chopped; 2 cups spinach, washed and roughly chopped; 1 medium carrot, diced; 1 small onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 tablespoon olive oil; Salt and pepper, to taste; 1 tablespoon fresh dill, chopped; 1 tablespoon fresh mint, chopped; Juice of 1 lemon

Highlighted under: Speedy Meal Inspirations

As the days grow warmer, I love to make this Light Spring Vegetable Soup, which perfectly captures the essence of the season. It’s fresh, vibrant, and packed with a variety of colorful vegetables. I find that the combination of herbs and the right amount of seasoning really brings out the flavors, making it not just healthy but also truly enjoyable. Whether enjoyed hot or chilled, this soup is a fantastic way to celebrate the bounty of springtime produce, and it comes together in just a few minutes!

Created by

Maribel Hayes

Last updated on 2026-01-24T12:16:06.174Z

When I first made this Light Spring Vegetable Soup, I was surprised by how quickly I could whip it up while yielding such a delightful dish. Using fresh spring vegetables like peas, asparagus, and spinach, I learned that keeping the ingredients simple allows their natural flavors to shine through. The surprise tip? A squeeze of lemon juice at the end truly brightens the entire bowl!

As I experimented with different herbs, I found that a combination of dill and mint added a refreshing twist that sets it apart from typical vegetable soups. This vibrant concoction not only nourishes but also brings a splash of color to my table, making it a favorite for gatherings or a simple family dinner.

Why You'll Love This Soup
Bursting with fresh, seasonal vegetables
Light yet satisfying, perfect for any meal
Quick and easy to prepare for busy days

Choosing the Right Vegetables

The beauty of this Light Spring Vegetable Soup lies in its flexibility. While the recipe calls for peas, asparagus, spinach, and carrots, feel free to swap in whatever fresh vegetables are in season. Zucchini, green beans, or even fresh herbs like basil can add a delightful twist. When selecting vegetables, look for vibrant colors and firm textures, which indicate freshness. Cooking these veggies just until tender helps retain their bright flavors and crunchy textures, making the soup visually appealing and delicious.

In terms of preparation, cutting the vegetables into uniform sizes—about 1/2-inch pieces—ensures even cooking. This consistency allows each ingredient to cook at the same rate, preventing some pieces from becoming mushy while others are still firm. Moreover, chopping vegetables ahead of time can streamline your cooking process, especially useful on busy days. Just remember to adjust cooking times for denser vegetables if you decide to blend a mix.

Enhancing Flavor with Fresh Herbs

Fresh herbs are a game changer for this soup. Dill and mint not only brighten the flavor but also complement the vegetable medley beautifully. When adding herbs, include them towards the end of cooking to preserve their vibrant taste and aroma. If you don’t have dill or mint on hand, parsley or tarragon can offer a different but equally refreshing touch. Just remember to use fresh herbs for a more robust flavor—dried herbs won’t provide the same bright notes.

Another way to enhance the soup's flavor profile is by adjusting the acidity with lemon juice. Adding the juice at the very end helps maintain its fresh zing. If you prefer a different tang, you could try lime juice or even a splash of apple cider vinegar. Taste your soup before adding the acid; a dash might be enough to elevate the overall flavor without overpowering the delicate vegetable notes.

Ingredients

Gather the following ingredients to create this delicious soup:

Vegetables

1 cup peas, fresh or frozen
1 cup asparagus, chopped
2 cups spinach, washed and roughly chopped
1 medium carrot, diced
1 small onion, diced
2 cloves garlic, minced

Broth and Seasoning

4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
Juice of 1 lemon

Make sure to have everything prepped before you start cooking!

Instructions

Follow these simple steps to prepare your soup:

Sauté the Aromatics

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

Add the Vegetables

Stir in the carrots and asparagus, cooking for another 5 minutes. Then, add the peas and vegetable broth, bringing the mixture to a boil.

Simmer and Season

Reduce the heat and let the soup simmer for 10 minutes. Stir in the chopped spinach, dill, mint, salt, and pepper to taste, cooking for an additional 2-3 minutes.

Finish and Serve

Remove from heat and add the lemon juice. Taste and adjust seasoning if necessary. Serve hot or chilled, garnished with fresh herbs if desired.

Enjoy your vibrant spring soup!

Pro Tips

For an extra creamy texture, blend half of the soup before mixing it back in with the chunky vegetables.

Make-Ahead and Storage Tips

This Light Spring Vegetable Soup is perfect for meal prep! It keeps well in the refrigerator for up to 3 days, making it a handy option for quick lunches or dinners. To keep the vegetables from becoming overly soft, consider storing the broth and vegetables separately if you plan to make it a few days in advance. Reheat on the stove over medium heat, adding a splash of broth or water to maintain the desired consistency.

For longer storage, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags, leaving some space for expansion. It’s best enjoyed within 2-3 months, and reheats beautifully on the stove or in the microwave. Just be cautious not to boil it after it’s thawed to keep the vegetables crisp.

Serving Suggestions

This soup is wonderfully versatile when it comes to serving options. I often enjoy it as a light lunch paired with crusty whole-grain bread or a fresh salad. For added heartiness, consider serving it over a scoop of cooked quinoa or couscous, which not only enhances the texture but also adds nutritious grains to your meal.

If you want to impress guests, try garnishing the soup with a dollop of yogurt or sour cream to add creaminess and a touch of richness. A sprinkle of finely chopped fresh herbs or a drizzle of high-quality olive oil can elevate the presentation, making it look as lovely as it tastes. Enjoy hot for warmth or chilled for a refreshing dish on warmer days.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great in this soup. Just add them in the same order.

→ How long can I store this soup?

You can store the soup in the refrigerator for up to 3 days.

→ Can I make it vegan?

Absolutely! Just make sure your vegetable broth is vegan.

→ What can I serve with this soup?

It pairs well with crusty bread or a fresh salad to make it a complete meal.