Print

Fresh Spring Soup Recipe with Garden Vegetables

fresh spring soup - featured image
Print Recipe

A light, fresh, and comforting spring soup packed with garden vegetables, herbs, and a touch of lemon zest. Perfect for a quick, healthy meal that captures the essence of spring.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas, shelled (frozen peas can be used)
  • 3 medium new potatoes, diced
  • 6 cups low sodium vegetable broth
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • ¼ cup heavy cream (optional)

Instructions

  1. Rinse all vegetables thoroughly. Dice the onion, carrots, and celery into small, even pieces (about ¼ inch). Trim the asparagus and cut into 1-inch pieces. Peel and dice the new potatoes into bite-size chunks.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot. Add the chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds or until fragrant.
  3. Add carrots, celery, and potatoes to the pot. Stir to coat with oil and aromatics and cook for 3-4 minutes to start softening.
  4. Pour in 6 cups of low-sodium vegetable broth. Bring to a gentle boil, then reduce heat to simmer. Cover and cook for 10 minutes to let the potatoes start getting tender.
  5. Stir in asparagus pieces and fresh peas. Simmer uncovered for another 5-7 minutes until all veggies are tender but still vibrant.
  6. Stir in chopped parsley, dill (if using), lemon zest, salt, and pepper to taste. For creaminess, stir in ¼ cup heavy cream and let warm through for 2 minutes.
  7. Taste and adjust seasoning with more salt, pepper, or lemon zest as needed. Optionally, use an immersion blender for a few seconds for a smoother texture, or leave chunky.
  8. Ladle soup into bowls and garnish with extra fresh herbs or a squeeze of lemon juice before serving.

Notes

Keep the heat gentle during simmering to preserve the vibrant colors and flavors of the vegetables. Use fresh, firm vegetables for best texture. Frozen peas and asparagus can be used but add them earlier to avoid mushiness. For a vegan version, omit heavy cream or substitute with coconut cream. Adjust seasoning as you go and add lemon zest or juice at the end for brightness.

Nutrition

Keywords: spring soup, garden vegetables, fresh soup, easy soup recipe, healthy soup, vegetarian soup, gluten-free soup

Find it online: https://lucydishes.com/fresh-spring-soup-recipe-with-garden-vegetables-easy-homemade-guide/