Description
One Pot Spring Vegetable Soup is a light, nourishing, and flavorful soup made with fresh seasonal vegetables simmered together in a single pot. This easy recipe is perfect for a healthy lunch or dinner, offering comforting warmth while celebrating spring produce with minimal cleanup.
Ingredients
- Olive oil – 1 tablespoon
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Carrots – 3 medium, sliced
- Potatoes – 2 medium, diced
- Vegetable broth – 6 cups
- Frozen or fresh peas – 1 cup
- Fresh spinach – 2 cups
- Lemon juice – 1 tablespoon
- Salt – 1 teaspoon (or to taste)
- Black pepper – 1/2 teaspoon
- Fresh parsley or thyme – for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in carrots and potatoes, cooking for a few minutes to lightly soften the vegetables.
- Pour in the vegetable broth and bring the soup to a gentle boil.
- Reduce heat and simmer until the carrots and potatoes are fork-tender.
- Add peas and spinach, stirring until the spinach wilts.
- Season with salt and black pepper, then stir in lemon juice.
- Remove from heat and garnish with fresh herbs before serving.
Notes
- Use seasonal vegetables for the best flavor and nutrition.
- Adjust broth quantity for thicker or thinner soup consistency.
- This soup stores well and tastes even better the next day.
- Blend a small portion for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg