Light Lemon Spring Soup

Name: Light Lemon Spring Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup carrots, diced; 1 cup zucchini, diced; 1 cup green beans, trimmed and cut; Juice of 1 lemon; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy Home Classics

I love making Light Lemon Spring Soup during the vibrant spring months. The freshness of the ingredients really shines through in every sip. The combination of zesty lemon and seasonal vegetables creates a lively dish that’s perfect for lunch or a light dinner. Not to mention, it’s super quick to whip up, making it ideal for busy weeknights when I crave something refreshing yet satisfying. This soup brightens up my table and leaves everyone asking for more!

Created by

Poppy Walsh

Last updated on 2026-01-24T09:01:14.465Z

This Light Lemon Spring Soup has become a staple in my home. The vibrant flavors come from the freshest spring vegetables, and the addition of lemon brings a brightness that’s simply irresistible. I always start with a good vegetable broth to ensure the soup is rich in flavor, which complements the delicate ingredients beautifully.

One tip I’ve learned is to add the lemon juice gradually, tasting as I go, to achieve the perfect balance. This way, the soup remains light and invigorating without overwhelming acidity. Each bowl feels like a breath of fresh air, making it perfect for spring feasts!

Why You'll Love This Recipe
Bright and refreshing citrus flavor
Quick and easy to prepare
Perfectly pairs with crusty bread for a light meal

Flavor Profile of Lemon Spring Soup

The Light Lemon Spring Soup showcases a delightful balance of brightness from the lemon juice and earthiness from the fresh vegetables. Zucchini contributes a mild flavor and a tender texture, while green beans add a satisfying crunch. Carrots provide a subtle sweetness that complements the zesty citrus note. Each ingredient plays a role, creating a harmonious medley that is refreshing and satisfying.

When the soup is finished, the vibrant yellow hue not only beckons visually but also hints at the lively flavor within. The key to achieving that bright taste lies in using freshly squeezed lemon juice rather than bottled options. The freshly squeezed juice offers a distinct tartness that elevates the overall flavor profile, making every spoonful a celebration of spring.

Substitutions and Variations

One of the appealing aspects of this soup is its versatility. If zucchini is out of season, you can substitute it with yellow squash or even diced bell peppers. Similarly, feel free to mix in your favorite vegetables such as peas, corn, or asparagus for a twist. These substitutions not only add variety but also bring different textures and flavors to the dish.

For a heartier version, consider adding cooked grains like quinoa or orzo. This will transform the soup into a more filling meal while still keeping it light. To enhance the flavor profile further, a sprinkle of crushed red pepper flakes can add a pleasant kick that contrasts nicely with the citrus notes.

Ingredients

Soup Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup carrots, diced
1 cup zucchini, diced
1 cup green beans, trimmed and cut
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Add the Broth and Vegetables

Pour in the vegetable broth and add the diced carrots. Bring to a boil, then reduce heat to a simmer. After 5 minutes, add the zucchini and green beans.

Season and Finish

After simmering for 15 minutes, stir in the lemon juice, and season with salt and pepper to taste. Let it simmer for an additional 2-3 minutes before serving.

Serve and Enjoy

Ladle the soup into bowls, garnish with fresh parsley, and enjoy the fresh flavors!

Pro Tips

For an added depth of flavor, try adding a few sprigs of thyme or dill during the cooking process. These herbs complement the tanginess of the lemon perfectly.

Cooking Techniques

Sautéing the onion and garlic is a crucial step in building flavor for this soup. By taking the time to cook them until the onion is translucent and fragrant, you develop a flavorful base that enhances the soup's overall taste. Keep the heat at medium to avoid burning the garlic, which can turn bitter. Stir occasionally to ensure even cooking.

When adding the vegetables, timing is essential. Adding carrots first allows them to soften adequately during the initial simmer. By introducing the zucchini and green beans after just five minutes, you ensure that they retain their vibrant color and crunch, creating a lovely contrast in textures.

Storage and Reheating

Light Lemon Spring Soup can be made ahead of time, making it ideal for meal prep. Store it in an airtight container in the refrigerator for up to three days. When you reheat it, do so gently over medium heat to prevent the vegetables from becoming mushy. You may need to add a splash of water or broth to maintain the desired consistency as it may thicken in the fridge.

If you'd like to freeze the soup, be mindful to leave out the lemon juice until you’re ready to serve. Freezing may alter the texture of the vegetables slightly, but the flavors will remain intact. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight, reheat, and add the fresh lemon juice just before serving to regain that bright taste.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used as a shortcut. Just adjust the cooking time as necessary.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I add protein to this soup?

Absolutely! Shredded chicken or white beans would be excellent additions for extra protein.

→ Is this recipe gluten-free?

Yes, as long as you use gluten-free vegetable broth, this recipe is gluten-free.