Spring Vegetable Soup with Fresh Herbs
A vibrant and hearty soup featuring fresh spring vegetables and aromatic herbs, perfect for a light meal or starter.
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Ingredients
Yields 4 servings
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (2) carrots, sliced
- (2) celery stalks, diced
- (3 cloves) garlic, minced
- (4 cups) vegetable broth
- (2) medium potatoes, diced
- (1 cup) green beans, trimmed and cut into 1-inch pieces
- (1 cup) peas (fresh or frozen)
- (1) zucchini, diced
- (1 cup) spinach, chopped
- (1 tablespoon) fresh parsley, chopped
- (1 tablespoon) fresh dill, chopped
- Salt to taste
- Pepper to taste
Instructions
- 1
Heat 2 tablespoons olive oil in a large pot over medium heat.
- 2
Add 1 medium onion, diced, and sauté for 5 minutes until translucent.
- 3
Stir in 2 carrots, sliced, and 2 celery stalks, diced; cook for another 5 minutes.
- 4
Add 3 cloves garlic, minced, and sauté for 1 minute until fragrant.
- 5
Pour in 4 cups vegetable broth and bring to a boil.
- 6
Add 2 medium potatoes, diced, and reduce heat to simmer for 10 minutes.
- 7
Stir in 1 cup green beans, trimmed and cut into 1-inch pieces, and 1 cup peas; simmer for an additional 5 minutes.
- 8
Add 1 zucchini, diced, and 1 cup spinach, chopped; cook for another 5 minutes until all vegetables are tender.
- 9
Stir in 1 tablespoon fresh parsley, chopped, and 1 tablespoon fresh dill, chopped.
- 10
Season with salt and pepper to taste before serving.
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