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, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 cup green beans, chopped; 4 cups vegetable broth; 1 lemon, juiced and zested; Salt and pepper to taste; Fresh parsley, for garnish

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I absolutely love making this Spring Vegetable Soup With Lemon during the bright and vibrant spring months. The fresh ingredients really shine through, and the zesty lemon adds a delightful brightness that makes every spoonful refreshing. I often find myself experimenting with whatever vegetables I have on hand, and that flexibility makes it a go-to dish for me. Whether you’re looking for a light lunch or a warm starter for dinner, this soup embodies the essence of spring.

Created by

Seraphina Moore

Last updated on 2026-02-01T20:29:37.490Z

When I first included lemon in my vegetable soup, I was amazed by how much it elevated the dish. The acidity cuts through the richness of the vegetables, making each sip a bright experience. I learned that a good squeeze of fresh lemon juice right before serving truly makes all the difference!

Additionally, using seasonal vegetables adds another layer of flavor, and I often use whatever I find at the farmer's market. This soup is not only delicious but versatile, allowing me to mix and match ingredients while still keeping the comforting essence intact.

        Why You Will Love This Recipe
        Bright and zesty flavor that invigorates the palate
Loaded with fresh, seasonal vegetables for maximum freshness
Easy to make and perfect for meal prep or a quick weeknight dinner

      

Embracing Seasonal Ingredients

The essence of this Spring Vegetable Soup lies in its fresh, seasonal ingredients. Springtime brings a delightful array of vegetables that not only add flavor but also provide vibrant colors to your soup. Ingredients like zucchini and green beans become tender and sweet during this season, enhancing the overall taste. If you have any other spring vegetables on hand, such as asparagus or peas, feel free to include them in the mix for added texture and nutrition.

When selecting vegetables, always aim for the freshest options available. Look for bright colors and firm textures; they indicate peak ripeness and flavor. If you're unsure about your vegetable choices, consider visiting a local farmer's market. Not only will you find fresh produce, but you'll also support your community and often discover unique varieties that may inspire your soup.

Balancing Flavors

The zesty lemon in this recipe plays a vital role in balancing the flavors of the soup. Its acidity cuts through the richness of the sautéed vegetables, creating a refreshing profile with every spoonful. When adding the lemon juice and zest, taste as you go to ensure the right balance. If you're using a particularly juicy lemon, you might want to start with half the juice and gradually increase it to avoid overpowering the dish.

Don't hesitate to experiment with herbs for an added flavor boost. Fresh parsley is suggested for garnish, but dill or basil could also complement the spring vegetables beautifully. Incorporating these herbs can elevate your soup, so feel free to adjust based on your personal preferences or what you have available. Just remember, adding herbs later in the cooking process helps preserve their bright flavors.

Storage and Meal Prep Tips

This Spring Vegetable Soup is ideal for meal prep, as it stores well in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. If you find that the soup thickens upon sitting, add a splash of vegetable broth or water to achieve the desired consistency before serving.

For a longer-term solution, consider freezing the soup. Allow it to cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to three months. When you're ready to enjoy it, thaw overnight in the refrigerator and reheat on the stove. This way, you can enjoy the tastes of spring even in the colder months!

Ingredients for Spring Vegetable Soup With Lemon

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 zucchini, diced
1 cup green beans, chopped
4 cups vegetable broth
1 lemon, juiced and zested
Salt and pepper to taste
Fresh parsley, for garnish

Instructions for Spring Vegetable Soup

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Add Garlic and Remaining Vegetables

Stir in the minced garlic and cook for another minute. Then, add the zucchini and green beans, stirring to combine.

Simmer the Soup

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, until the vegetables are tender.

Finish and Serve

Remove the pot from heat. Stir in the lemon juice and zest, seasoning with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

Feel free to substitute your favorite spring vegetables or add any leftover ones you have in the fridge. The soup can be made a day in advance and tastes even better after the flavors have melded together overnight.

Techniques for Perfect Texture

To achieve the perfect texture in your soup, starting with the sautéing process is crucial. Cook the onions, carrots, and celery until they are soft and translucent—this typically takes about five minutes. This initial step develops a flavor base that will enhance the overall depth of the soup. If you notice any browning on the bottom of the pot, don’t worry; it adds a lovely complexity to your flavors.

When adding the zucchini and green beans, make sure to stir them well into the base mixture. This allows them to absorb the flavors from the aromatics and helps them cook evenly. Keeping the heat at medium ensures that they remain vibrant and don't turn mushy. You want them tender yet still retaining a slight crunch for the best texture contrast!

Serving Suggestions

This soup is delightful on its own, but pairing it with crusty bread elevates your meal. I suggest a warm baguette or garlic bread that you can dip into the soup, enhancing the dining experience. Additionally, a light green salad with a simple vinaigrette complements the soup beautifully by providing a refreshing contrast.

For an extra layer of richness, consider adding a dollop of sour cream or a sprinkle of cheese on top just before serving. A dash of crushed red pepper can add some heat, if desired, transforming this vibrant soup into a heartier dish perfect for any spring occasion.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh ones?

Yes, frozen vegetables can be used, but fresh veggies will give you a better flavor and texture.

→ How long can I store the soup?

You can store the soup in the refrigerator for up to 3 days or freeze it for up to 3 months.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread or a light salad.

→ Can I add protein to this soup?

Absolutely! You can add cooked chicken, beans, or lentils for some healthy protein.