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: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup peas (fresh or frozen); 1 zucchini, diced; 1 cup asparagus, chopped; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Seasonal Ideas

I love making Spring Vegetable Soup with Lemon because it captures the freshness of the season in every bowl. The vibrant colors of the vegetables, combined with the brightness of lemon, create a dish that’s both comforting and refreshing. In just a short amount of time, you can transform simple ingredients into a delightful meal that's perfect for lunch or dinner. Each spoonful offers a burst of flavor that reminds me of the blooming gardens and sunny days ahead.

Created by

Marigold Pearson

Last updated on 2026-01-24T14:57:34.698Z

When I first attempted this Spring Vegetable Soup, I was amazed at how such simple ingredients could meld into something so flavorful. Each vegetable offers its own unique taste, and the addition of lemon brings a zesty brightness that elevates the entire dish. It's become a staple in my kitchen during the spring months when fresh produce is abundant!

A tip I learned along the way is to sauté the vegetables first to enhance their flavors before adding the broth. It makes a world of difference and gives the soup a depth that is truly satisfying. Serve it warm with a slice of crusty bread, and you have a complete meal!

Why You'll Love This Recipe
Bright and refreshing lemon flavor
Hearty and satisfying yet light
Perfect for using fresh spring vegetables

Understanding the Ingredients

Each vegetable in this Spring Vegetable Soup brings its own unique texture and flavor. The onion, carrots, and celery form a flavor base known as mirepoix, which is crucial for depth. The sweetness of the carrots complements the earthiness of the celery, while the onion imparts a savory note. Fresh vegetables like peas, zucchini, and asparagus lend vibrant colors and distinct tastes, enhancing the refreshing character of the soup. Feel free to choose seasonal produce to best match your preferences.

The inclusion of lemon is a standout feature. Its juice and zest brighten the entire dish, accentuating the natural flavors of the vegetables. Be careful not to overdo the lemon; start with half the juice and taste before adding more. A fresh lemon adds a more vibrant flavor than bottled juice, so I always recommend using fresh when possible. Lemon’s acidity also acts as a balancing agent against any natural sweetness from the carrots or peas.

Techniques for Success

Sautéing the vegetables correctly is essential to achieving the best flavor. When cooking your mirepoix, ensure that the heat is set to medium. You want them to soften and develop a bit of sweetness without browning too much. If you notice them starting to brown, lower the heat slightly. This technique not only enhances the flavor but also ensures a pleasing texture throughout the soup.

When incorporating the remaining vegetables, cutting them into uniform pieces ensures they cook at the same rate. Asparagus should be chopped into bite-sized pieces, while zucchini can be diced to about the same thickness as the peas to ensure even cooking. If you're using frozen peas, there’s no need to thaw them beforehand; add them directly to the boiling broth. This will help retain their bright green color and fresh taste.

Ingredients

Gather the following ingredients to make your delicious Spring Vegetable Soup with Lemon:

Ingredients

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

With your ingredients ready, you can start making the soup!

Instructions

Follow these simple steps to prepare your soup:

Sauté the Vegetables

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

Add Garlic and Broth

Stir in the minced garlic and cook for another minute. Then, add the vegetable broth and bring the mixture to a boil.

Incorporate the Rest of the Vegetables

Once boiling, add the peas, zucchini, and asparagus. Reduce heat and let the soup simmer for about 15 minutes until all vegetables are tender.

Finish with Lemon

Remove the pot from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your fresh and vibrant Spring Vegetable Soup!

Now you're ready to enjoy a delicious, homemade soup!

Pro Tips

For an extra layer of flavor, consider adding a pinch of red pepper flakes for some heat or a splash of cooked white wine when sautéing the vegetables.

Make-Ahead Tips

Spring Vegetable Soup can be made ahead of time, making it a practical choice for meal prep. Once cooked, allow the soup to cool completely before transferring it to airtight containers. It can be refrigerated for up to four days. The flavors deepen as it sits, making it a delightful option for leftovers. For longer storage, you can freeze the soup in portions; just be sure to leave some space in the containers as the soup will expand when frozen.

To reheat, simply thaw overnight in the fridge if frozen, then gently warm it on the stove over medium heat until heated through. Stir occasionally to ensure even heating. Always taste before serving and adjust the seasoning if needed since freezing can sometimes dull flavors.

Serving Suggestions and Variations

This vibrant soup can be served as a light main course or a hearty appetizer. I love pairing it with a fresh baguette or a side salad for a complete meal. For added texture, consider topping each bowl with a dollop of sour cream or Greek yogurt. A sprinkle of feta cheese enhances the soup’s flavor while adding richness.

Feel free to customize this recipe based on what you have on hand. For instance, you can swap in green beans for asparagus or add leafy greens such as spinach or kale during the last few minutes of cooking. Grains like quinoa or farro can also be stirred in for additional heartiness, making this soup even more satisfying while maintaining its fresh character.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made in advance and stored in the refrigerator for up to three days. Just reheat before serving.

→ What other vegetables can I add?

Feel free to customize the soup with your favorite vegetables, such as bell peppers, green beans, or broccoli.

→ Can I freeze this soup?

Yes, this soup freezes well. Make sure to store it in an airtight container, and it should last for about 2-3 months in the freezer.

→ What can I serve with the soup?

This soup pairs wonderfully with crusty bread, a green salad, or grilled cheese sandwiches.