Spring Vegetable Soup With Herbs

Name: Spring Vegetable Soup With Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 medium carrots, sliced; 2 medium zucchini, diced; 1 cup green beans, trimmed and cut; 4 cups vegetable broth; 1 cup peas (fresh or frozen); 1 tablespoon fresh dill, chopped; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste

Highlighted under: Quick Kitchen Classics

I absolutely love making Spring Vegetable Soup With Herbs during the warmer months when fresh produce is at its peak. The combination of vibrant vegetables and aromatic herbs creates a delightful dish that not only warms the soul but also tantalizes the taste buds. Each spoonful is a burst of freshness, and it's a perfect way to showcase the season's bounty. This recipe is incredibly versatile, allowing me to incorporate whatever I find at the farmers' market, ensuring that every batch is unique and delicious.

Created by

Marley Quinn

Last updated on 2026-01-24T10:46:18.500Z

As I was experimenting with different vegetable combinations, I discovered that adding fresh herbs like dill and parsley not only enhances the flavor but also adds a fragrant aroma that fills the kitchen. The bright colors of the vegetables create an inviting presentation that makes it hard to resist. I've found that sautéing the onions and garlic first deepens the flavor before adding the rest of the veggies.

One specific tip I've learned is to use vegetable broth instead of water for added depth. This simple swap elevates the entire dish. I also encourage you to taste and adjust the seasoning as you go. It’s remarkable how a little extra thyme or a squeeze of lemon can transform the soup into something extraordinary!

Why You'll Love This Recipe
Packed with fresh, seasonal vegetables
Herbs add a complex flavor profile that's utterly refreshing
A nourishing, light meal perfect for any day of the week

Choosing the Right Vegetables

One of the best aspects of Spring Vegetable Soup With Herbs is its flexibility in ingredient selection. While the recipe calls for carrots, zucchini, and green beans, feel free to substitute with any seasonal vegetables you have on hand. Asparagus, bell peppers, or even leafy greens like spinach can add a burst of color and flavor. When at the farmers' market, choose vegetables that are vibrant and firm; they should not have any soft spots or discoloration, as freshness is key to achieving that delightful taste.

For best results, aim for a mix of textures and colors. This not only enhances the presentation but also provides a variety of nutrients. If you're looking for a heartier soup, consider adding diced potato or sweet potato. Just remember to cut them into similar-sized pieces to ensure even cooking – about ½ inch is ideal.

The Magic of Herbs

In this recipe, fresh herbs play a crucial role, elevating the soup with their aromatic qualities. Dill and parsley not only provide a refreshing taste but also complement the earthiness of the vegetables beautifully. If fresh herbs aren't available, you can use dried alternatives, but decrease the quantity by half since dried herbs are more concentrated in flavor. Just add them earlier in the cooking process to allow their flavors to infuse the broth.

If you want to experiment, consider adding other herbs like basil or chives. Each brings a unique twist; for instance, basil lends a subtle sweetness, while chives add a mild onion flavor. Adding the herbs towards the end of cooking ensures they retain their bright flavors, so don’t rush this step.

Ingredients

Gather the fresh ingredients before you start cooking to ensure smooth preparation.

Soup Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, sliced
2 medium zucchini, diced
1 cup green beans, trimmed and cut
4 cups vegetable broth
1 cup peas (fresh or frozen)
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Make sure to adjust the seasoning towards the end of cooking to ensure the flavors shine through!

Instructions

Start by prepping all your vegetables and herbs to make the cooking process easy.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until they are translucent and fragrant, about 3-4 minutes.

Add the Vegetables

Stir in the sliced carrots, zucchini, and green beans, cooking for an additional 5-6 minutes until they begin to soften.

Simmer the Soup

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 15 minutes, or until the vegetables are tender.

Finish the Soup

Add the peas, dill, and parsley, and season with salt and pepper. Let it cook for another 3-5 minutes before serving.

Serve hot, optionally garnished with more fresh herbs.

Pro Tips

Feel free to substitute any seasonal vegetables you have on hand for this soup. Customize it to your taste!

Make-Ahead and Storage

This Spring Vegetable Soup is perfect for meal prep. You can make a big batch and store it in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in airtight containers. It can last up to 3 months in the freezer. Just make sure to leave space at the top of the container to allow for expansion while freezing.

When reheating, do so gently over low heat on the stovetop to prevent the vegetables from becoming mushy. You might need to add a splash of vegetable broth or water as the soup may thicken in the fridge or freezer due to the vegetables releasing their moisture.

Serving Suggestions

This vibrant soup can be enjoyed on its own, but it’s also fantastic served with a slice of crusty bread or a light salad for a more hearty meal. I often pair it with a sprinkle of grated Parmesan or crumbled feta cheese for added creaminess and flavor. A drizzle of olive oil right before serving can enhance the taste and add a touch of elegance.

For an extra garnish, consider adding a dollop of sour cream or a handful of toasted seeds like pumpkin or sunflower for a delightful crunch. This balances the smoothness of the soup, making each spoonful exciting. Enjoy your Spring Vegetable Soup warm, and don’t hesitate to customize it according to your mood or what's in season!

Questions About Recipes

→ Can I use different vegetables in this soup?

Absolutely! This soup is versatile, and you can add any fresh vegetables that you enjoy.

→ How can I make this soup vegan?

This recipe is already vegan as it uses vegetable broth and no animal products.

→ Can I freeze this soup?

Yes, you can freeze the soup. Just let it cool completely before transferring it to freezer-safe containers.

→ What herbs can I use besides dill and parsley?

You can try using basil, thyme, or cilantro for varied flavor profiles.