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 onion, diced; 2 garlic cloves, minced; 2 carrots, sliced; 1 zucchini, diced; 1 cup green beans, trimmed and cut; 4 cups vegetable broth; 1 lemon, juiced and zested; Salt and pepper to taste; Fresh herbs (like parsley or thyme) for garnish

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I love making this Spring Vegetable Soup with Lemon as the weather warms up. The freshness of the spring vegetables combined with zesty lemon creates a vibrant flavor that truly elevates the dish. Each spoonful brings a punch of sunshine, making it perfect for a light lunch or a cozy dinner. Plus, it’s a great way to use seasonal produce, and the ingredients are incredibly simple to prepare. I find that a sprinkle of fresh herbs on top adds the perfect finishing touch, bringing the whole dish together beautifully.

Created by

Ottoline Reeves

Last updated on 2026-01-24T13:51:34.683Z

When I first made this Spring Vegetable Soup with Lemon, I was surprised at how quickly it came together. The vibrant colors of the fresh vegetables always brighten my kitchen. This recipe is a wonderful opportunity to highlight whatever fresh produce is in season, and I love to experiment with different veggies. The addition of lemon at the end brings a brightness that elevates the flavors, making it refreshing.

One of my favorite tips is to sauté the onions until they’re soft before adding the broth. This enhances the base flavor of the soup and enriches the overall taste. Each spoonful is a reminder of spring’s freshness, especially when topped with a handful of fresh herbs!

Why You'll Love This Recipe
Bright, fresh flavors that awaken the palate
Easy to prepare with seasonal vegetables
Perfectly paired with a slice of crusty bread

Understanding the Key Ingredients

The allure of this Spring Vegetable Soup lies in its vibrant use of seasonal ingredients. Fresh vegetables like zucchini and green beans not only add color and texture but also unique flavors that define the soup. Zucchini becomes tender and slightly sweet upon cooking, while the green beans retain a satisfying crunch, providing a pleasant contrast to the softer carrots. It's essential to use the freshest vegetables possible, as their natural sweetness enhances the overall taste.

Lemon plays a crucial role in this recipe, brightening the dish and balancing the earthiness of the vegetables. The zest should be finely grated to infuse essential oils, elevating the soup's aromatic profile. Adding the lemon juice towards the end of cooking preserves its freshness, ensuring the soup remains vibrant and zesty. Adjust the amount according to your taste; a little extra can bring an added zing that complements the subtle sweetness of spring vegetables.

Techniques for Perfecting Your Soup

When sautéing the onions and garlic, aim for a pale golden color to achieve a sweet, fragrant base. This step is crucial as it sets the foundation for the soup's flavor. Avoid browning the garlic to prevent a bitter taste; a medium heat should suffice, and stirring occasionally will help avoid sticking. If you find the mixture starting to brown too quickly, reduce the heat and add a splash of broth to deglaze the bottom of the pot.

Simmering the soup allows the flavors to meld beautifully. After adding the broth, bring it to a boil, then reduce to a low simmer for about 15 minutes. You'll know it's ready when the vegetables are just tender but not mushy—they should retain their shape and provide a slight bite. If you prefer a smoother consistency, consider blending a portion of the soup before adding in the lemon, which will still allow for some texture while enhancing the flavors.

Ingredients

Soup Ingredients

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
1 zucchini, diced
1 cup green beans, trimmed and cut
4 cups vegetable broth
1 lemon, juiced and zested
Salt and pepper to taste
Fresh herbs (like parsley or thyme) for garnish

Serve warm and enjoy the burst of spring flavors!

Instructions

Sauté the Onions

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

Add the Vegetables

Stir in the carrots, zucchini, and green beans, continuing to sauté for another 5 minutes until the vegetables begin to soften.

Pour in the Broth

Add the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.

Finish with Lemon

Once the vegetables are tender, stir in the lemon juice and zest. Season with salt and pepper to taste.

Serve

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

Pair with crusty bread for a complete meal!

Pro Tips

For added richness, you can stir in a splash of cream or a dollop of sour cream before serving. Experiment with different vegetable combinations based on what's in season!

Serving Suggestions

This soup is wonderfully versatile and can be served on its own or accompanied by a variety of sides. A slice of crusty whole-grain bread or a warm baguette pairs beautifully, perfect for dipping. For a heartier option, serve it with a quinoa salad on the side, which also complements the spring theme and adds protein to the meal.

Garnishing the soup with fresh herbs like parsley or thyme not only elevates the presentation but also adds a burst of flavor. Chiffonade the herbs for a delicate look, or opt for a rough chop for a rustic feel. Drizzling a touch of high-quality olive oil over the soup before serving can also enhance its richness and give a lovely finish.

Make-Ahead and Storage Tips

This Spring Vegetable Soup is an excellent candidate for meal prep, making it a convenient option for busy weeks. You can make a larger batch and store it in the refrigerator for up to 4 days or freeze it for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to airtight containers. When you’re ready to enjoy, simply reheat on the stove over low heat or in the microwave until warmed through.

To maintain the best texture and flavor, consider adding the lemon juice and zest just before serving. This will keep the fresh, vibrant notes intact rather than letting them fade during storage. If you plan on freezing, it’s wise to leave out the lemon until reheating; this way, you can reintroduce its bright flavors at the last minute for an invigorating touch.

Questions About Recipes

→ Can I use frozen vegetables in this soup?

Yes, frozen vegetables can be used. Just add them to the pot a bit earlier to ensure they cook through.

→ How long can I store the soup in the fridge?

This soup can be stored in the fridge for up to 3 days in an airtight container.

→ Can I make this soup vegan?

Absolutely! Just ensure you're using a plant-based vegetable broth and you’re good to go.

→ What are some good side dishes to serve with this soup?

This soup goes well with a light salad or a loaf of crusty bread.