This bright and fresh spring vegetable soup is perfect for a quick and healthy meal. Packed with colorful veggies, it’s both tasty and easy to make in just one pot!
I love how all the flavors blend together so nicely. Plus, cleaning just one pot means more time to enjoy the soup and less time with a messy kitchen! 🍲
Key Ingredients & Substitutions
Olive Oil: This adds healthy fats and flavor. If you’re out of olive oil, you can use other oils like avocado or grapeseed oil. For a nutty taste, sesame oil works well too.
Onion: A medium onion introduces sweetness. If you need a milder flavor, shallots or even leeks can serve as great alternatives.
Vegetable Broth: While vegetable broth is perfect for this soup, feel free to use chicken broth for a meatier flavor. Homemade stock is also a wonderful option if you have it!
Vegetables: This recipe is flexible! If you don’t have baby potatoes, diced sweet potatoes or even a can of chickpeas would work. You can swap out veggies like corn or radishes for zucchini or bell peppers if they are more accessible.
Herbs: Dried thyme adds a lovely aroma, but fresh thyme is even better. If neither is on hand, herbs like rosemary or oregano can be used in a pinch.
How Do You Achieve the Perfect Vegetable Texture?
The key step is to cook the vegetables in stages for the best texture and flavor. Start with the heartier veggies that take longer to soften, like potatoes, carrots, and cauliflower. Follow these tips:
- Heat the olive oil and sauté onions until tender—this builds a flavor base.
- Add garlic just before the broth, as it can burn and become bitter if cooked too long.
- Simmer tougher veggies first, then introduce quicker-cooking ones later, like asparagus and peas, to keep them vibrant and crunchy.
- Don’t skip the uncovered simmer for the last 5-7 minutes—this lets the asparagus cook just right, staying bright green and crisp!
How to Make One-Pot Spring Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup baby potatoes, halved
- 1 cup fresh peas (or frozen peas)
- 1 cup asparagus spears, cut into 2-inch pieces
- 1/2 cup sliced radishes
- 1/2 cup diced carrots
- 1/2 cup cauliflower florets
- 1/2 cup corn kernels (fresh or frozen)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and fresh ground black pepper, to taste
For Garnish:
- Fresh dill or parsley, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend around 10 minutes preparing the ingredients and another 20 minutes cooking everything together. It’s a quick and easy way to enjoy a healthy, delicious soup!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 4-5 minutes until it becomes translucent. This step builds a nice flavor base for your soup. After that, add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Add the Broth and Hard Vegetables:
Next, pour in the vegetable broth and bring it to a gentle boil. Once it’s bubbling, add the baby potatoes, diced carrots, cauliflower florets, and corn kernels. Now, reduce the heat to a simmer, cover the pot, and let it cook for about 10-12 minutes until the vegetables are tender.
3. Incorporate the Tender Vegetables:
After the initial cooking time, add the asparagus, peas, sliced radishes, and dried thyme to the pot. Simmer uncovered for another 5-7 minutes. This will allow the asparagus to cook through while still keeping its vibrant green color and a bit of crunch.
4. Season and Garnish:
Taste the soup and season it with salt and freshly ground black pepper according to your preference. Remove it from the heat and stir in the chopped fresh dill or parsley for a burst of fresh flavor.
5. Serve and Enjoy:
Now it’s time to enjoy your soup! Ladle it into bowls and serve hot. Feel free to sprinkle some extra fresh herbs on top for that added touch.
Enjoy this vibrant, fresh-tasting one-pot spring vegetable soup! It’s perfect for any day when you want something light and healthy.
Can I Use Different Vegetables in This Soup?
Absolutely! This recipe is very versatile. You can substitute or add other vegetables based on what you have on hand. Some great alternatives include zucchini, bell peppers, or spinach. Just keep in mind to adjust the cooking time as needed for tougher veggies.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well! Allow it to cool completely before transferring to a freezer-safe container. You can store it in the freezer for up to 3 months.
Can I Make This Soup in Advance?
Yes, this soup can be made ahead of time! Prepare it up to 2 days in advance and store it in the fridge. When ready to serve, simply reheat on the stove or in the microwave until warmed through!
What Can I Add for Protein?
If you’d like to add protein, cooked chickpeas, white beans, or shredded rotisserie chicken work wonderfully in this soup. Just stir them in during the last few minutes of cooking to heat through!
