Garden Fresh Spring Soup

Name: Garden Fresh Spring Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 2 cups fresh peas, shelled; 1 cup asparagus, chopped; 1 cup green beans, trimmed and cut; 1 cup zucchini, diced; 1 medium onion, chopped; 2 cloves garlic, minced; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 4 cups vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon lemon juice

Highlighted under: Seasonal Flavor Recipes

I absolutely love making Garden Fresh Spring Soup when the weather warms up and fresh produce is in abundance. The combination of vibrant vegetables creates a dish that's light yet satisfying. As I blend the vibrant flavors, I cannot help but feel a sense of renewal. This soup is perfect not only for a quick lunch but also for impressing guests at dinner. With its colorful presentation and delightful taste, I find it epitomizes the essence of springtime cooking.

Created by

Sandra

Last updated on 2026-01-29T09:44:53.947Z

When I first tried making this Garden Fresh Spring Soup, I was blown away by how simple it was to create such vibrant flavors. I gathered all of my favorite spring vegetables from the market—sweet peas, tender asparagus, and fresh herbs— and discovered that the key to this soup is using seasonal produce that’s freshly picked. It helps intensify the flavor and color.

One tip I learned is to sauté the vegetables just enough to bring out their natural sweetness before adding the broth. This way, they remain crisp and retain their beautiful bright colors. It's such a joy to see it come together, and it always leaves everyone asking for seconds!

        Why You Will Love This Recipe
        Bursting with fresh spring flavors from seasonal vegetables
Light yet filling, making it ideal for lunch or dinner
Versatile – enjoy it hot or chilled!

      

Preparing Your Ingredients

Before diving into cooking, make sure all your vegetables are prepared and ready to go. This means washing and trimming the asparagus, green beans, and zucchini. I recommend cutting the vegetables into uniform sizes to ensure even cooking – aim for about 1-inch pieces for both the asparagus and green beans. If you're short on time, you can use frozen peas but be sure to thaw them completely before adding them to the soup.

The garlic and onions provide a rich flavor base for this soup. Sautéing them in olive oil not only enhances their flavor but also adds wonderful aromatics to your kitchen. Keep an eye on the heat; medium heat is typically perfect. You want the onions to become translucent, which usually takes about 3-4 minutes, without browning them. Browning can introduce an undesirable bitter taste in this light dish.

Blending Techniques

For a smooth and creamy texture in your soup, blending is key. Using an immersion blender right in the pot saves time and reduces cleanup. However, if you prefer a traditional blender, blend half the soup by transferring it in batches. Be cautious: fill the blender no more than halfway to avoid splattering hot liquid. You can blend it all for a completely smooth soup or leave some chunks for texture, which makes for a more interesting bite.

After blending, always taste your soup before serving. This is your chance to adjust the seasoning. Fresh herbs like basil and parsley not only brighten the flavor but also add a vibrant green color. If you find the soup too thick, add a bit more broth or water until you reach your desired consistency. A splash of lemon juice right before serving can elevate the flavors remarkably, enhancing the fresh taste of the vegetables.

Ingredients

Vegetables and Herbs

2 cups fresh peas, shelled
1 cup asparagus, chopped
1 cup green beans, trimmed and cut
1 cup zucchini, diced
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped

Liquids and Seasoning

4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon lemon juice

Feel free to add any of your favorite spring vegetables!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent. Then, stir in the asparagus, green beans, and zucchini.

Cook for about 5 minutes, allowing the vegetables to soften.

Add Broth and Peas

Pour in the vegetable broth and bring to a boil. Add in the fresh peas and let it simmer for 15 minutes so that all the flavors meld together.

Season and Blend

Stir in the chopped basil, parsley, lemon juice, and season with salt and pepper to taste. For a smooth consistency, blend half of the soup using an immersion blender, or transfer to a regular blender. Blend until smooth, then return to pot and mix well.

Serve

Ladle the soup into bowls and garnish with additional herbs or a drizzle of olive oil. Enjoy warm or chilled!

Store any leftovers in an airtight container in the fridge for up to three days.

Pro Tips

For a heartier meal, consider adding cooked quinoa or small pasta to the soup.

Storage and Make-Ahead Tips

This Garden Fresh Spring Soup can be made ahead of time, making it perfect for meal prep. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Just be sure to let it cool completely before freezing, and leave some space in the container for expansion as the soup freezes.

When reheating, do so gently on the stove over low heat or in the microwave. If the soup has thickened during storage, you may need to add a little vegetable broth to loosen it up. Stir in a handful of fresh herbs or a splash of lemon juice upon reheating to refresh the flavors.

Variations to Explore

Feel free to customize this soup according to what vegetables are in season or what you have on hand. Adding a cup of finely chopped kale or spinach in the last few minutes of cooking can enhance the nutritional profile without sacrificing the vibrant flavor. You could also substitute the peas with fresh fava beans for a unique texture and taste.

For a heartier version, consider adding some cooked quinoa or a handful of lentils. This not only boosts the protein content, but also makes the soup more filling. If you're looking for a touch of heat, a pinch of red pepper flakes can be added during the sautéing phase for a nice warming kick.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables if fresh ones are not available. Just be sure to adjust the cooking time slightly, as frozen vegetables may need less time.

→ How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth. Just ensure your vegetable broth is vegan.

→ What can I serve with this soup?

This soup pairs wonderfully with a side of crusty bread or a simple salad for a full meal.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the soup for up to three months.