Spring Vegetable Soup (Light, Healthy & Fresh Seasonal Vegetable Soup Recipe)

Fresh, light, and full of vibrant flavor, this Spring Vegetable Soup is everything you want in a seasonal vegetable soup. Tender carrots, sweet peas, crisp asparagus, and fragrant herbs come together in a clean, comforting broth that feels both nourishing and refreshing. It’s the perfect balance between cozy and light—ideal for transitioning from winter into spring.

This healthy spring vegetable soup fits beautifully into your weekly rotation alongside lighter meals like Lemon Herb Chicken & Asparagus, Strawberry Spinach Salad, or protein-packed options like Mediterranean Lentil Soup. It’s also a great addition to your Soups & Stews collection when you want something wholesome without being heavy.

Why You’ll Love This

• Light, fresh, and perfect for spring eating

• Packed with colorful seasonal vegetables

• Healthy, low-calorie, and nutrient-rich

• Easy one-pot recipe

• Great for meal prep and clean eating

Recipe Card

Servings: 6 Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

Nutrition Information

(per serving)

• Calories: 140

• Protein: 4g

• Carbohydrates: 20g

• Fat: 5g

• Fiber: 5g

• Sugar: 6g

Ingredients

• 2 tablespoons olive oil (30 ml)

• 1 small onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced (about 180 g)

• 2 celery stalks, sliced

• 1 zucchini, chopped (about 200 g)

• 1 cup asparagus, cut into 1-inch pieces (150 g)

• 1 cup green peas (fresh or frozen, 150 g)

• 6 cups vegetable broth (1.4 L)

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• 1 tablespoon fresh parsley, chopped

• Juice of ½ lemon

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.

3. Stir in garlic and cook for about 30 seconds until fragrant.

4. Pour in vegetable broth and add thyme, basil, salt, and pepper.

5. Bring to a boil, then reduce the heat and simmer for 10 minutes.

6. Add zucchini, asparagus, and peas, and cook for another 8–10 minutes until tender.

7. Stir in lemon juice and fresh parsley.

8. Taste and adjust seasoning, then serve warm.

Tips & Variations

• Add shredded chicken for a protein-rich spring soup

• Stir in white beans for extra fiber and heartiness

• Use fresh herbs instead of dried for a brighter flavor

• Add spinach or kale at the end for extra greens

• Sprinkle with parmesan for a slightly richer finish

Make-Ahead & Storage

Store in an airtight container in the refrigerator for up to 4 days. This soup reheats beautifully on the stovetop or in the microwave. It can also be frozen for up to 2 months—just note that softer vegetables may change texture slightly after freezing.

FAQ

Can I use frozen vegetables?

Yes, frozen vegetables work well and make this recipe even more convenient.

How do I make this soup more filling?

Add beans, pasta, or cooked chicken for extra protein and substance.

Is this soup vegan?

Yes, as written, this is a vegan spring vegetable soup recipe.

Final Thoughts

This Spring Vegetable Soup is the perfect way to celebrate the lighter side of comfort food. It’s fresh, nourishing, and incredibly easy to make, making it ideal for everything from meal prep to simple weeknight dinners. Whether you’re looking for a clean eating option or a seasonal favorite, this soup is one you’ll want to keep on repeat.