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: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 cup asparagus, cut into 1-inch pieces; 1 cup green peas, fresh or frozen; 4 cups vegetable broth; 1 medium lemon, juiced; Salt and pepper to taste; Fresh herbs (dill or parsley) for garnish

Highlighted under: Clean Recipes

I absolutely love making this Spring Vegetable Soup with Lemon as the weather warms up. The vibrant colors of fresh veggies like asparagus, peas, and carrots inspire me, and the zesty lemon brightens the entire dish. It’s perfect for using up the abundance of seasonal produce. Plus, the simplicity of this recipe lets each ingredient shine through, creating a light yet satisfying meal. I enjoy serving this soup with a crusty bread for a complete and refreshing springtime lunch.

Created by

Rosalyn Whitfield

Last updated on 2026-02-01T16:45:36.083Z

When I first made this soup, I wanted to capture the essence of spring on a plate. The combination of fresh herbs and citrus elevates the flavors, making it feel vibrant and airy. I was surprised at how quickly it came together, allowing me to savor the moment rather than slaving in the kitchen. I also found that using homemade vegetable broth really enhances the taste, but store-bought works perfectly in a pinch.

One of my favorite tips is to add a sprinkle of fresh herbs like dill or parsley right before serving. It not only enhances the flavor but also adds a lovely pop of color. I've also experimented with different vegetables according to what I had on hand, and it always turns out delicious. This versatility makes it fantastic to enjoy throughout the season!

Why You'll Love This Recipe
Bright, zesty lemon flavor that awakens the palate
Packed with fresh, vibrant vegetables that celebrate spring
Quick and easy preparation, perfect for busy days

The Essence of Fresh Vegetables

In this Spring Vegetable Soup, the choice of fresh vegetables plays a pivotal role in capturing the essence of the season. Crisp asparagus brings a delightful snap, while green peas add a sweet freshness that defines springtime. When selecting your produce, opt for vibrant, firm vegetables as they not only enhance the soup’s color but also its flavor. If fresh peas are not available, frozen peas work wonderfully too, as they retain their sweetness and nutrients.

The combination of onions, carrots, and celery in the initial sauté creates a fragrant base, known as mirepoix, which infuses the soup with depth. Cook them until soft, taking care not to let them brown. This gentle cooking technique allows their natural sugars to caramelize just enough for added flavor, which helps to round out the brightness from the lemon later.

Mastering the Cooking Process

To achieve the perfect texture for your asparagus, it's crucial to simmer it just until tender—about 10 minutes in the broth. Overcooking will cause it to lose its vibrant green color, making your soup less visually appealing. A good visual cue is to check that the asparagus is bright and still slightly firm. You want it to retain its shape in the soup while offering a satisfying bite.

The addition of lemon juice at the end of cooking is key to brightening the overall flavor profile. If you're unsure about acidity levels, start with half the lemon juice and adjust to taste. This method ensures the soup retains its freshness, and you can build up to the desired tartness without overpowering the other flavors.

Ingredients

For the soup

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup asparagus, cut into 1-inch pieces
1 cup green peas, fresh or frozen
4 cups vegetable broth
1 medium lemon, juiced
Salt and pepper to taste
Fresh herbs (dill or parsley) for garnish

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic, carrots, and celery, and cook for another 5 minutes until the vegetables start to soften.

Add Broth and Asparagus

Pour in the vegetable broth and bring to a boil. Add the asparagus and reduce the heat to simmer. Cook for about 10 minutes until the asparagus is tender.

Finish with Peas and Lemon

Stir in the green peas and cook for an additional 3 minutes. Remove the pot from heat and add the lemon juice. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh herbs. Enjoy warm with a slice of crusty bread!

Pro Tips

Feel free to substitute or add any seasonal vegetables you have on hand to make this soup your own.

Storage and Reheating Tips

This soup can be made ahead of time and stored in the refrigerator for up to three days. When storing, allow the soup to cool completely before transferring it to an airtight container to maintain its freshness. If you plan to freeze, consider omitting the peas and lemon juice initially, as freezing can impact their texture.

To reheat, simply warm the soup over low heat on the stovetop, stirring occasionally to prevent sticking. If you find that it thickens too much during storage, add a splash of vegetable broth or water to reach your desired consistency.

Serving Suggestions

Serving this Spring Vegetable Soup with a slice of crusty bread is my favorite way to enjoy it. The bread can soak up the light broth, enhancing the experience with each bite. A sprinkle of grated Parmesan cheese or a dollop of Greek yogurt not only adds creaminess but also a delightful contrast to the soup's acidity.

For variations, consider adding a scoop of cooked quinoa or farro for additional texture and protein. This soup is versatile, so don’t hesitate to bring in other seasonal vegetables like spinach or zucchini based on your preference or availability. Each variation can create a new twist on this already delightful dish.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great! Just add them during the last few minutes of cooking.

→ How long can I store the soup?

You can store this soup in an airtight container in the refrigerator for up to 3 days.

→ Can I make this soup vegan?

Absolutely! Ensure the vegetable broth is vegan-friendly, and you're all set.

→ What can I serve with this soup?

A crusty bread or a light salad pairs wonderfully with this soup!