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Pratiksh

Spring Veggie Soup

This spring veggie soup is light, fresh, and packed with seasonal vegetables. It’s perfect for warmer days when you want something comforting but not heavy, with a balance of flavor and texture in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 carrot sliced
  • 1 zucchini chopped
  • 1 cup green beans chopped
  • 1 cup peas fresh or frozen
  • 4 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • Fresh herbs parsley, basil, or mint
  • 2 teaspoons lemon juice
  • Chili flakes

Method
 

  1. Prepare the base

    Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft. Add garlic and cook for 1 minute.

  2. Cook the vegetables

    Add carrot, green beans, and zucchini. Stir and cook for 3–4 minutes.

  3. Add broth

    Pour in vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 10 minutes.

  4. Add peas

    Add peas and cook for another 3–4 minutes until vegetables are tender but not mushy.

  5. Finish and serve

    Add salt, black pepper, and lemon juice. Stir well and serve warm. Garnish with fresh herbs if using.

Notes

  • Don’t throw all vegetables in at once. I did that early on, and the texture turned uneven. Add harder veggies first, then softer ones.
  • Keep some bite in the vegetables. If everything turns too soft, the soup feels boring pretty quickly.
  • Add herbs at the end, not during cooking. That’s what keeps the soup tasting fresh instead of dull.
  • Taste before serving. Sounds obvious, but this step fixes most flavor issues instantly.