This One-pot Spring Vegetable Soup is a warm hug in a bowl! It’s packed with fresh veggies like carrots, peas, and spinach, making it colorful and healthy.
Making it is super easy—just chop, throw in a pot, and let it simmer. Perfect for a cozy meal, and it’ll make your kitchen smell amazing. Who doesn’t love a one-pot wonder? 😊
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness to the soup. You can swap it for avocado oil or even coconut oil for a different flavor if needed.
Onion and Garlic: They form the base of flavor here. If you’re short on time, you can use onion powder and garlic powder instead, but fresh is best for taste.
Asparagus and Green Beans: Fresh is ideal, but you can also use frozen versions. If you want a twist, try zucchini or bell peppers instead.
Broth: Vegetable broth is great, but chicken broth can add more depth. If you’re vegan, just double-check your broth for ingredients.
Potatoes: They give a nice heartiness. Sweet potatoes can be a delicious and colorful substitute!
Swiss Chard or Spinach: Both are fantastic, but if you can’t find them, kale or even arugula works well too.
How Do You Make Sure All Your Vegetables Are Tender and Vibrant?
The key to making sure your vegetables are cooked just right is to add them in stages. Start with the denser vegetables like potatoes, carrots, and celery, and add the quicker-cooking ones like asparagus and peas later in the process.
- Cook the base first (onion, garlic, carrots, celery).
- Once broth is added and potatoes are boiled for 10 minutes, add the remaining veggies.
- Simmer just until they are tender but still bright in color to keep nutrients.
Also, remember to adjust your heat during simmering to avoid overcooking. Your soup will look and taste fresher that way!
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, diced
Vegetables:
- 3 cups asparagus, cut into 1-2 inch pieces
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 2 medium potatoes, peeled and cubed
- 1 cup Swiss chard or spinach, chopped
Liquids & Herbs:
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 2 bay leaves
- Salt and black pepper, to taste
Garnish:
- Fresh parsley or thyme sprigs, for garnish
- Juice of 1/2 lemon (optional, for brightness)
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prepare, followed by around 20 minutes of cooking time. In total, you can expect to spend about 35 minutes from start to finish enjoying this healthy dish!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes translucent. This will lay the foundation of flavor for your soup!
2. Add the Aromatics:
Next, add the minced garlic and cook everything together for another minute, just until the garlic becomes fragrant. Be careful not to burn it!
3. Incorporate More Vegetables:
Stir in the sliced carrots and diced celery. Cook for about 3-4 minutes, stirring occasionally, until they start to soften up a bit.
4. Add the Liquid and Potatoes:
Now it’s time to pour in your broth. Add the cubed potatoes along with the thyme and bay leaves. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes. This will allow the potatoes to cook through.
5. Stir in the Green Veggies:
After your initial simmer, toss in the asparagus, green beans, peas, and chopped Swiss chard or spinach. Continue to simmer for an additional 7-10 minutes until all the vegetables are tender but still vibrant and colorful.
6. Final Seasoning:
Season your soup with salt and black pepper to taste, being mindful to stir well. Don’t forget to take out the bay leaves before serving!
7. Add Freshness:
If you like, squeeze in the juice of half a lemon for a bright flavor boost. This step really elevates the taste!
8. Serve and Enjoy:
Ladle the soup into warm bowls and garnish with fresh parsley or thyme sprigs. Serve hot and enjoy the comforting, nourishing goodness of your one-pot spring vegetable soup!
This soup is light, nourishing, and perfect for enjoying fresh spring vegetables all in one comforting pot!
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen vegetables work perfectly and can save you time. Just add them in the last few minutes of cooking to ensure they don’t overcook and turn mushy.
What Can I Substitute for Swiss Chard or Spinach?
If you can’t find Swiss chard or spinach, feel free to use kale, collard greens, or even arugula for a different flavor. Just chop them into small pieces for easier eating.
Can I Make This Soup Ahead of Time?
Yes! This soup stores well in the fridge for up to 3 days. Just reheat on the stove or in the microwave, adding a splash of broth if it thickens up too much.
How Do I Store Leftovers?
To store leftovers, keep them in an airtight container in the fridge. You can also freeze the soup for up to 3 months. Just thaw in the fridge overnight before reheating.
