Light Spring Soup With Vegetables

Name: Light Spring Soup With Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 4 cups vegetable stock; 1 cup asparagus, chopped; 1 cup peas (fresh or frozen); 1 cup carrots, sliced; 1 cup spinach or kale, chopped; Salt and pepper to taste; Fresh herbs for garnish (e.g., parsley, dill)

Highlighted under: Wellness Plates

I always look forward to the vibrant flavors of spring, especially when it comes to fresh vegetables. This Light Spring Soup serves as a delightful way to showcase the season's bounty. It's quick to make and remarkably nutritious, making it a staple in my kitchen. I love how the bright colors and flavors of asparagus, peas, and carrots come together, creating a deliciously refreshing dish. Perfect as a light lunch or a starter, this soup never fails to uplift my spirits with its freshness.

Created by

Lydia Spencer

Last updated on 2026-01-22T09:58:08.809Z

When I first made this Light Spring Soup, I was amazed at how simple yet flavorful it turned out. The combination of fresh herbs and seasonal vegetables transforms a basic broth into something special. To really enhance the flavor, I recommend using a good-quality vegetable stock; it makes all the difference.

One of my favorite things about this soup is its versatility. I've experimented with different vegetable combinations and herbs, discovering that almost anything works in this recipe. Don't hesitate to adjust the ingredients to suit your taste or what you have on hand!

Why You Will Love This Recipe
Bright, fresh flavors that capture the essence of spring
Quick and easy to prepare, perfect for busy weeknights
Nutritious and satisfying without being heavy

The Role of Fresh Vegetables

The vibrant vegetables used in this Light Spring Soup each bring unique flavors and textures that illuminate the dish. Asparagus, often heralded as a spring treat, adds a subtle earthiness and a tender crunch when cooked until just fork-tender. Peas contribute a natural sweetness that brightens the entire soup, while carrots introduce a hint of sweetness and a pop of color. This harmonious blend showcases the beauty and variety of fresh produce available in spring, making each bowl a celebration of the season.

Incorporating fresh spinach or kale at the end not only boosts the nutritional value of the soup but also lends a pleasant green hue. The greens wilt quickly, so ensure you add them right before serving. I recommend using fresh herbs like parsley or dill as garnishes; they enhance the freshness of the soup, creating an aromatic finish that elevates the overall tasting experience.

Techniques for Perfect Soup

Sautéing the onion and garlic properly is crucial for developing flavor. Cook them over medium heat until the onion is translucent but not browned; this process should take about 5 minutes. Browning too quickly can lead to bitterness. Use a heavy-bottomed pot to evenly distribute heat, which helps prevent sticking and burning. Keep an eye on the pot, stirring occasionally to avoid any mishaps.

When boiling the vegetable stock, listen for the rolling boil to ensure that the flavors infuse properly as you add the vegetables. The timing is also vital; add the asparagus, peas, and carrots simultaneously to allow them to cook uniformly. Aim for a tender texture but avoid overcooking, which can lead to mushy vegetables and a less appealing presentation.

Ingredients

Gather these fresh ingredients before you start:

Ingredients for Light Spring Soup

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable stock
1 cup asparagus, chopped
1 cup peas (fresh or frozen)
1 cup carrots, sliced
1 cup spinach or kale, chopped
Salt and pepper to taste
Fresh herbs for garnish (e.g., parsley, dill)

Now that you have everything ready, let’s get cooking!

Instructions

Follow these simple steps to make your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.

Add the Stock and Vegetables

Pour in the vegetable stock and bring to a boil. Add the chopped asparagus, peas, and carrots. Cook for about 10 minutes until the vegetables are tender.

Incorporate Greens

Fold in the spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.

Serve and Garnish

Ladle the soup into bowls and garnish with fresh herbs before serving.

Enjoy your freshly made Light Spring Soup!

Pro Tips

For added flavor, consider squeezing in a little lemon juice before serving. It brightens the soup wonderfully and complements the vegetables.

Storage and Make-Ahead Tips

This soup is an excellent candidate for meal prep. You can make a large batch and store it in an airtight container in the fridge for up to four days. Just remember to add the greens when reheating to maintain their vibrant color and crunch. For longer storage, consider freezing portions of the soup. It can be frozen for up to three months; just ensure you leave room in the container as the soup expands.

When you're ready to enjoy a frozen portion, thaw it overnight in the refrigerator and reheat gently on the stovetop over low heat. Give it a good stir to ensure even heating; adding a splash of fresh vegetable stock can help restore its original consistency if it has thickened during storage.

Variations to Explore

While this Light Spring Soup is delightful as-is, feel free to get creative! For added protein, consider incorporating cooked white beans or shredded rotisserie chicken. These additions not only make the soup more filling but also bring different textures to the mix. You could also swap out vegetables based on what you have on hand; zucchini, fresh corn, or bell peppers are wonderful alternatives that still capture the essence of spring.

To give your soup a twist, try experimenting with different herbs and spices. A pinch of curry powder or a squeeze of lemon juice can add an exciting flavor dimension. Additionally, a dollop of plain Greek yogurt, when served, can enhance the creaminess without making it heavy, offering a refreshing contrast to the soup's bright flavors.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables; just be aware they might require slightly less cooking time.

→ What herbs work well in this soup?

Fresh dill, parsley, or basil all add a wonderful flavor. Experiment to find your favorite combination!

→ Can this soup be made ahead of time?

Absolutely! It keeps well in the fridge for up to three days. Just reheat before serving.

→ Is the soup vegan?

Yes, this soup is vegan-friendly as long as you use vegetable stock.