Spring Vegetable Soup With Lemon

Name: Spring Vegetable Soup With Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 zucchini, diced; 1 cup green beans, trimmed and cut; 4 cups vegetable broth; 1 lemon, juiced and zested; Salt and pepper to taste; Fresh herbs (such as parsley or dill) for garnish

Highlighted under: Fresh & Fit Meals

I love making this Spring Vegetable Soup With Lemon as the weather warms up and fresh produce fills the market. Each spoonful feels like a celebration of the season, with vibrant greens and zesty lemon lifting my spirits. The best part? It only takes 30 minutes to whip up, making it perfect for a quick yet satisfying weeknight meal. I find that the balance of veggies really shines through, and adding the lemon just before serving brings everything to life beautifully.

Created by

Delilah Spencer

Last updated on 2026-02-01T23:49:36.066Z

When I first crafted this Spring Vegetable Soup With Lemon, I was experimenting with seasonal produce and wanted to capture the freshness of springtime in a bowl. The vibrant medley of vegetables not only brings a range of textures but also showcases the bright flavors that define this season. The addition of lemon is crucial — it cuts through the richness of the vegetables and enhances the overall taste.

One tip I've discovered is to not overcook the vegetables. You want them to retain a slight crunch, giving the soup a pleasant contrast. It’s about balancing the cooking time to ensure that the freshness shines through and keeps the colors vibrant. I often serve this soup with crusty bread for a complete meal.

Why You'll Love This Recipe
Fresh, vibrant flavors that scream spring
Quick and easy to prepare for busy weeknights
Perfectly balanced with zesty lemon for a refreshing taste

Choosing Fresh Ingredients

For this Spring Vegetable Soup, the quality of your vegetables makes a significant difference in flavor and texture. Aim for vibrant, seasonal produce like tender zucchini and crisp green beans, which not only add color but also lighten the soup. Fresh herbs like parsley or dill offer aromatic notes that elevate the dish. If you can't find fresh herbs, dried alternatives may work in a pinch, but adjust the quantity since dried herbs are more concentrated.

Selecting a good vegetable broth is crucial; it serves as the soup's base and influences the overall flavor profile. If you prefer a homemade touch, simmer vegetable scraps like onion peels, carrot ends, and herbs in water for an hour, straining the mixture for a rich broth. This method allows you to customize the flavor and avoid store-bought sodium levels.

The Art of Sautéing

Sautéing the onion, carrots, and celery is vital for developing a deep, savory flavor in the soup. Cooking them in olive oil until they become translucent, about 5 minutes, helps release their natural sugars, enhancing the soup's sweetness and depth. Make sure to stir occasionally to prevent any sticking or burning, which can introduce undesirable bitterness.

If you want to deepen the flavor further, consider adding a pinch of salt during the sautéing process to help draw out moisture from the vegetables. This technique not only aids in cooking but also enhances the sweetness, resulting in a more complex flavor profile once the soup is finished.

Ingredients

Gather the following fresh ingredients for your soup:

Ingredients

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 zucchini, diced
1 cup green beans, trimmed and cut
4 cups vegetable broth
1 lemon, juiced and zested
Salt and pepper to taste
Fresh herbs (such as parsley or dill) for garnish

These ingredients will come together to create a nourishing and flavorful soup that highlights the best of spring.

Instructions

Follow these simple steps to create your Spring Vegetable Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes or until the vegetables are tender.

Add the Vegetables

Stir in the zucchini and green beans, cooking for another 5 minutes. The colors will become even more vibrant, enhancing the appeal of the soup.

Pour in the Broth

Add the vegetable broth to the pot, bringing the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Finish with Lemon

Remove the pot from heat, and stir in the lemon juice and zest. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.

Enjoy your hearty and zesty Spring Vegetable Soup!

Pro Tips

For an extra touch, consider adding a handful of spinach or kale towards the end of cooking for added nutrients and color. Also, feel free to swap in any seasonal vegetables you have on hand!

Storage and Reheating Tips

This Spring Vegetable Soup can be saved for later, making it a wonderful addition to your meal-prepping routine. Store the soup in an airtight container in the refrigerator for up to 3 days. I recommend keeping the lemon juice separate until serving to maintain its bright flavor and freshness. When reheating, use a pot over medium heat, stirring occasionally until warmed through.

For longer storage, consider freezing the soup. Portion it into freezer-safe bags or containers, leaving some space for expansion as it freezes. This soup will last in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove. Just remember to add a splash of fresh lemon juice for that zesty kick before serving!

Delicious Variations

Feel free to customize this soup with whatever vegetables you have on hand. Peas, asparagus, or even leafy greens like spinach can be excellent additions or substitutions. Just make sure to adjust cooking times accordingly; for instance, spinach cooks down quickly, so add it in the last few minutes to keep its vibrant color and nutrients.

For a heartier version, consider adding cooked grains such as quinoa, farro, or even pasta. Cook them separately and stir them in just before serving to ensure they are properly heated. This not only adds texture but also makes the soup more filling and nutritious, turning it into a complete meal.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables! Just be aware that the cooking time may need to be adjusted.

→ How long will the soup last in the fridge?

It should last for about 3-4 days in the refrigerator when stored in an airtight container.

→ Can I make this soup vegan?

Absolutely! Just ensure that the vegetable broth you use is vegan-friendly.

→ What can I serve with this soup?

Crusty bread, a light salad, or even a grilled cheese sandwich make excellent accompaniments.