Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); 4 cups vegetable broth; 1 medium potato, diced; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Simple Healthy Meals Recipes

I absolutely love this Spring Vegetable Soup with Lemon because it's a delightful way to welcome the fresh flavors of the season. With vibrant vegetables and a zesty lemon twist, it’s a light yet satisfying meal that can be whipped up in no time. Whether it's for a quick lunch or a comforting dinner, this soup has become a go-to for my family. The layering of flavors is truly uplifting, making it a perfect dish for warm days when I want something refreshing and nutritious.

Created by

Abigail Moore

Last updated on 2026-01-24T10:39:35.062Z

Making this Spring Vegetable Soup with Lemon was a truly enjoyable experience for me. I experimented with different seasonal vegetables from the farmer's market, selecting vibrant options like asparagus and peas, which really sing in this dish. The addition of lemon at the end brightens everything and elevates the flavors in a wonderful way that I can’t get enough of.

One key tip I discovered is to sauté the aromatics—like garlic and onion—before adding the broth. It really enhances the base flavor of the soup and lets those fresh vegetables shine through. I believe the combination of those simple steps transforms an everyday soup into something special.

Why You Will Love This Recipe
Fresh seasonal vegetables bursting with flavor
Bright zesty lemon enhancing every spoonful
Quick and easy preparation for busy days

Understanding the Ingredients

The beauty of this Spring Vegetable Soup with Lemon lies in its fresh seasonal ingredients. Carrots add a natural sweetness, while asparagus contributes a tender crunch and vibrant color. Using young, fresh asparagus is key, as it enhances the soup's overall flavor profile. If asparagus is out of season, consider substituting it with green beans or zucchini for a similar texture and taste.

Each vegetable not only adds flavor but also nutritional value. Potatoes provide heartiness, making the soup more filling, while peas offer a pop of sweetness and vibrant color. If you're looking for a low-carb option, you can replace potatoes with cauliflower, which will still give the soup a creamy consistency without the added carbohydrates.

Seasoning and Balancing Flavors

Lemon juice is the star ingredient that elevates this soup, providing a bright and zesty contrast to the earthy vegetables. To achieve the best flavor, always use fresh lemon juice rather than bottled, as it is more aromatic and flavorful. A generous squeeze will not only brighten up the soup but also help in balancing the sweetness from the carrots and peas. Taste after adding lemon, and adjust according to your preference.

Don't overlook the importance of salt and pepper in your seasoning. Proper seasoning can enhance the flavors of your vegetables and bring the dish to life. A good tip is to start with less and add gradually, tasting as you go. This will prevent over-seasoning and allow you to master the perfect balance for your palate.

Ingredients

For the Soup

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

Instructions

Steps

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the Veggies

Toss in the diced carrots and potatoes, cooking for an additional 5 minutes. Then, add the chopped asparagus and peas, stirring to combine.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15 minutes until the vegetables are tender.

Finish with Lemon

Once cooked, stir in the lemon juice and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

For added depth of flavor, consider adding a pinch of red pepper flakes while sautéing the aromatics. Serve with crusty bread for a complete meal.

Make-Ahead and Storage Tips

This soup is an excellent candidate for meal prep. You can make a large batch at the beginning of the week and store it in an airtight container in the refrigerator for up to three days. However, if you plan on storing it longer, consider freezing it. Allow the soup to cool, then transfer it to freezer-safe containers. It can last up to three months in the freezer, making it a convenient option for busy days.

When reheating, do so gently on the stovetop over medium heat. If the soup thickens while stored, you can thin it out with a splash of vegetable broth or water. Always taste before serving, as the flavors may need refreshing after storage.

Flavor Variations and Additions

This Spring Vegetable Soup can easily be customized according to your tastes. Consider adding a handful of leafy greens like spinach or kale toward the end of cooking for an extra nutritional boost and enhanced color. Additionally, a sprinkle of fresh herbs, such as dill or thyme, can introduce another layer of flavor that complements the lemon beautifully.

For those craving protein, feel free to add cooked chicken or chickpeas to the soup. They can be stirred in during the last few minutes of cooking to warm through. If you want a creamier texture, blending a portion of the soup after simmering will give you a rich, velvety experience while keeping some whole vegetable pieces for texture.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great in this soup! Just ensure they are added towards the end of cooking to maintain their texture.

→ Can I make this soup ahead of time?

Absolutely! This soup keeps well in the fridge for up to 3 days, and the flavors meld even more over time.

→ What if I want a creamier soup?

You can blend a portion of the soup after cooking to achieve a creamier texture or stir in a splash of cream or coconut milk.

→ Is this soup suitable for vegan diets?

Yes, this soup is vegan-friendly as it’s made with vegetable broth and contains no animal products.