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, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cups vegetable broth; 2 cups green beans, chopped; 2 cups asparagus, chopped; 1 cup frozen peas; Zest and juice of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped for garnish

Highlighted under: Fresh Daily Nutrition

I love making this Spring Vegetable Soup with Lemon as soon as the first signs of spring appear. The explosion of fresh flavors from the vibrant vegetables and the brightness of the lemon create a dish that feels like a warm hug. It’s perfect for those transitional days when you want something light yet satisfying, and it's a great way to use up whatever fresh produce you have on hand. I often pair it with some crusty bread, making it a delightful meal for any occasion.

Created by

Tessa Wright

Last updated on 2026-01-24T09:22:12.088Z

When I first made this Spring Vegetable Soup, I was amazed at how such simple ingredients could create such a refreshing dish. I have developed a knack for highlighting seasonal vegetables, and adding lemon takes it to another level. Don’t skip the fresh herbs; they add that extra burst of flavor that really brightens the soup.

Over time, I’ve learned that sautéing the vegetables before adding the broth brings out their natural sweetness. This technique makes a significant difference, ensuring that every bite is packed with flavor. Feel free to experiment with the vegetables based on what’s available to you!

Why You'll Love This Recipe
Vibrant flavors that capture the essence of spring
Light yet hearty, perfect for any meal
Easy to customize with your favorite vegetables

Choosing the Right Vegetables

One of the beautiful aspects of this Spring Vegetable Soup is its versatility. While the recipe suggests green beans and asparagus, you can easily swap in other seasonal vegetables like zucchini, peas, or even fresh spinach. When choosing your vegetables, aim for vibrant colors and firm textures, as they indicate freshness and flavor. If you’re using frozen vegetables instead of fresh, be mindful that they require less cooking time—usually just a few minutes to heat through.

Incorporating a variety of vegetables not only enhances the flavor profile but also provides a range of nutrients. For instance, asparagus adds a lovely earthy flavor, while green beans contribute a satisfying crunch. When prepping your vegetables, try to cut them into uniform sizes to ensure they cook evenly—about half an inch is a good standard. This uniformity also helps in achieving that homogenous texture throughout the soup, making every spoonful delightful.

The Importance of Lemon

Lemon plays a crucial role in this soup, introducing brightness and acidity that balances the earthy flavors of the vegetables. When you zest the lemon, be sure to only grate the yellow part of the skin; this contains essential oils that add aromatic flavor without bitterness. The lemon juice, added toward the end of cooking, helps to brighten the dish even further. If you're looking for a stronger lemon flavor, feel free to add more juice gradually and taste as you go.

For those watching their acidity levels, lime juice or even a splash of vinegar can serve as an effective substitute, providing a similar zesty impact. A hint of citrus can make a world of difference in bringing out the flavors of the other ingredients, preventing the soup from tasting flat or one-dimensional. I suggest starting with half the amount of lime or vinegar if substituting, and adjusting to your taste.

Storage and Serving Suggestions

This Spring Vegetable Soup keeps well in the fridge and can actually taste even better the next day as the flavors meld. Store it in an airtight container for up to three days. When reheating, do so gently over low heat to prevent overcooking the vegetables. If it appears too thick upon reheating, you can simply add a splash of vegetable broth or water to reach your desired consistency.

For serving, a sprinkle of fresh parsley not only adds color but also freshness that complements the soup’s flavors beautifully. Pair it with crusty bread or a light salad for a complete meal. Additionally, consider topping the soup with a dollop of Greek yogurt or a sprinkle of Parmesan cheese for added creaminess and depth. If you’re inclined to vary the texture, blend part of the soup for a creamy base, leaving some chunks for contrast.

Ingredients

Gather the following ingredients to make this delicious soup.

For the Soup

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cups vegetable broth
2 cups green beans, chopped
2 cups asparagus, chopped
1 cup frozen peas
Zest and juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped for garnish

Make sure to have everything ready before you start cooking!

Instructions

Follow these steps to prepare your Spring Vegetable Soup.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until they are soft, about 5-7 minutes.

Add Broth and Vegetables

Pour in the vegetable broth and bring to a boil. Add the green beans and asparagus, and cook for another 5 minutes.

Finish and Serve

Stir in the peas, lemon zest, and lemon juice. Season with salt and pepper to taste. Let it simmer for a few more minutes before serving. Garnish with fresh parsley.

Enjoy your delicious bowl of Spring Vegetable Soup with a slice of crusty bread!

Pro Tips

If you have leftover vegetables, feel free to throw them in. The soup is very forgiving and can adapt to what you have on hand.

Troubleshooting Common Issues

If your soup tastes bland, it might need more seasoning. Start by adding a bit more salt, but remember the key flavor enhancer is lemon juice—add that gradually until you find the perfect balance. Additionally, if you find your soup is too acidic from the lemon, counter it with a touch of honey or sugar to smooth out the sharpness.

Another common issue can arise if your vegetables become mushy. This typically happens when they are overcooked. To avoid this, be sure to add your vegetables in stages: start with the heartier vegetables like carrots and celery, then add the softer ones like peas and asparagus later in the cooking process. This staggered approach helps maintain their individual textures.

Variations to Try

Feel free to experiment with herbs beyond parsley. Fresh dill or basil can provide a unique twist, especially if you’re aiming for a more Mediterranean vibe. Adding a handful of spinach or kale near the end also boosts the nutrient content while adding lovely color and texture.

For protein, consider tossing in some cooked white beans or chickpeas. This addition not only enhances the heartiness of the soup but also adds fiber and plant-based protein, making it more filling. If you prefer meat, some cooked chicken or turkey can be shredded and stirred in to bring an additional layer of flavor.

Make-Ahead Tips

This soup is fantastic for meal prepping. You can chop all the vegetables ahead of time and store them in the refrigerator, which will save you time during the week. If you want to prepare the soup in advance, make it up to the point just before adding the lemon juice. This way, you can ensure the freshness of the lemon zest and juice and their respective flavors remain vibrant when you reheat it.

For longer storage, consider freezing the soup. When freezing, leave out the peas and lemon juice, as they don’t freeze well. Instead, add those components when reheating the soup to preserve their textures and flavors. In a sealed container, this soup can last up to three months in the freezer, making it a perfect option for quick lunches or cozy dinners.

Questions About Recipes

→ Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can add a different depth of flavor to the soup.

→ How can I store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop.

→ Can I freeze this soup?

Absolutely! This soup freezes well. Just let it cool completely before transferring to a freezer-safe container.

→ What other vegetables work well in this soup?

You can use zucchini, spinach, or even corn, depending on your preference and what’s in season.