Lite and Easy Spring Vegetable Soup

Welcome spring to your dinner table with this Lite and Easy Spring Vegetable Soup—a vibrant, nutrient-packed recipe that’s as light as it is satisfying! Bursting with the fresh flavors of zucchini, asparagus, and baby spinach, this soup is a celebration of seasonal produce. A hint of lemon juice brightens the broth, while a sprinkle of fresh parsley adds an herby finish. Ready in just 40 minutes, this simple, one-pot dish is perfect for busy weeknights or healthy meal prep. Low in calories and full of vitamins, it’s a guilt-free comfort food that can be enjoyed on its own or paired with crusty bread. Finish with a garnish of parmesan cheese for a touch of indulgence, or keep it vegan for a wholesome, plant-based meal. This quick recipe promises to be your go-to for fresh, flavorful, and easy spring dining!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 2 medium (sliced into thin rounds) carrots
• 2 sliced celery stalks
• 1 medium (diced) zucchini
• 1 bunch (trimmed and cut into 1-inch pieces) fresh asparagus
• 6 cups vegetable broth
• 2 cups fresh baby spinach
• 2 tablespoons (chopped) fresh parsley
• 1 tablespoon lemon juice
• 0.5 teaspoons (or to taste) salt
• 0.25 teaspoons (or to taste) black pepper
• 0 as desired parmesan cheese (optional, for garnishing)

Directions

Step 1

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

Step 2

Add the diced yellow onion and sauté until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced carrots and celery to the pot, and cook while stirring for 5 minutes to soften.

Step 5

Stir in the zucchini and asparagus pieces, and cook for another 2-3 minutes.

Step 6

Pour in the vegetable broth and bring the soup to a gentle boil.

Step 7

Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes, or until the vegetables are tender but still vibrant.

Step 8

Stir in the fresh baby spinach and cook until just wilted, about 2 minutes.

Step 9

Add the chopped parsley and lemon juice, and season with salt and black pepper to taste.

Step 10

Ladle the soup into bowls and garnish with freshly grated parmesan cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2400.2g)

Amount per serving	% Daily Value*
Calories	1094.5

Total Fat 43.5g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 7.2g
Cholesterol 4mg	0%
Sodium 6619.7mg	0%
Total Carbohydrate 148.4g	0%
Dietary Fiber 35.1g	0%
Total Sugars 52.5g
Protein 43.5g	0%

Vitamin D 2IU	0%
Calcium 524.3mg	0%
Iron 19.6mg	0%
Potassium 4793.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 15.0%

Carbs: 51.2%