This One-pot Spring Vegetable Soup is a bright and colorful dish filled with fresh veggies like peas, carrots, and spinach. It’s quick to make and perfect for a light meal!
I love how everything cooks together in one pot, making clean-up a breeze. Plus, it’s great for using up leftover vegetables in the fridge. A win-win! 🥕🌱
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing veggies. If you don’t have olive oil, you can use canola oil or avocado oil. They’ll still give a nice flavor without overpowering the other ingredients.
Onion: Onions add depth and sweetness. Yellow onions are best for soups, but white or even red onions can work too if that’s what you have. Just remember, red onions may change the color a bit!
Broth: Vegetable broth is a great choice for a vegetarian option, but chicken broth adds extra flavor. You can even use water in a pinch, just make sure to adjust seasoning as needed.
Baby Potatoes: These add heartiness to the soup. If you can’t find baby potatoes, chop up larger ones or use sweet potatoes for a different twist.
Asparagus: Fresh asparagus brings spring flavor, but if you can’t find it, feel free to swap in green beans or even frozen peas for ease. They both offer a nice crunch!
Herbs: Fresh herbs like thyme and dill really brighten this soup. If you don’t have fresh, you can use dried ones, but use less since dried herbs are more concentrated. Just a teaspoon should do!
How Do I Get the Best Flavor from My Vegetables?
Sautéing your vegetables properly is key to building flavor in this soup. Start with medium heat and give them enough time to soften before adding other ingredients. Follow these steps:
- Add oil to a large pot and let it heat up before tossing in the onion.
- Cook the onions until they’re soft, around 3-4 minutes, then add garlic, carrots, and celery. Stir them often!
- By cooking your veggies slowly, you release their natural flavors, making your soup even tastier.
Don’t rush this step! A little extra time here means more delicious soup later on.
How to Make One-Pot Spring Vegetable Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cups vegetable or chicken broth
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cups fresh spinach or other leafy greens
Herbs and Seasoning:
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried dill or 1 tablespoon fresh dill, plus extra for garnish
- Salt and pepper, to taste
- Juice of 1 lemon
Optional Garnish:
- Fresh parsley for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and around 30 minutes to cook. In total, you’re looking at roughly 45 minutes for a warm, comforting meal that’s perfect for spring!
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
Start by warming the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté it for about 3-4 minutes until it becomes soft and translucent. This will give your soup a flavorful base.
2. Add More Vegetables:
Next, toss in the minced garlic, sliced carrots, and chopped celery. Stir and cook these for another 3-4 minutes. The aroma from the garlic will be delightful, and the veggies should begin to soften.
3. Boil and Simmer:
Pour in the vegetable or chicken broth and bring the mixture to a boil. This will help all the flavors combine nicely. Once it’s boiling, add the halved baby potatoes. Lower the heat and let it simmer for about 10-12 minutes. You want the potatoes to be just tender enough to poke with a fork.
4. Add the Final Touches:
Now, it’s time to add the asparagus pieces, fresh spinach, thyme, and dill. Keep simmering for another 5-7 minutes until the asparagus is tender but still has a lovely bright green color, and the spinach has wilted perfectly.
5. Season and Serve:
Before serving, sprinkle salt and pepper to taste. Then, remove the pot from the heat and stir in the fresh lemon juice; this will really brighten up the soup’s flavors. Serve it hot, garnished with additional fresh dill and parsley if you like, alongside lemon wedges and some crusty bread for a comforting, delicious meal!
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just be aware that frozen vegetables may produce extra moisture in the soup. Start with cooking the base vegetables a bit longer to reduce the liquid before adding the frozen ones, and adjust cooking times as necessary!
What Can I Substitute for Spinach?
If you don’t have spinach, you can use kale, Swiss chard, or even arugula for a peppery kick. Just remember to add sturdier greens like kale earlier in the cooking process since they take longer to soften compared to spinach.
Can I Make This Soup Vegan?
Absolutely! Just use vegetable broth instead of chicken broth and ensure the other ingredients, like seasonings, are vegan-friendly. This soup is already plant-based, so it’s an easy switch!
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or broth if it’s too thick. You can also freeze the soup for up to 3 months, but it’s best to leave out the leafy greens before freezing!
