This One-pot Spring Vegetable Soup is a bright and fresh dish, perfect for a cheerful meal! It’s packed with colorful veggies like carrots, peas, and greens that bring a burst of flavor.
Making this soup is as easy as pie; just toss everything in one pot and let it cook! I love to serve it with some crusty bread because who doesn’t enjoy dipping into a warm bowl of goodness?
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil adds richness. If you’re looking for an alternative, avocado oil is a great choice, offering a similar flavor, plus it has a high smoke point.
Onion: A medium onion imparts great flavor. For a sweeter taste, you could use a shallot or even a leek. Both add a lovely depth to the soup!
Garlic: Fresh garlic is best for a punch of flavor. If you don’t have fresh garlic, garlic powder can work in a pinch—use about 1/8 tsp per clove.
Asparagus: Fresh asparagus gives a nice crunch. If it isn’t in season, green beans or broccoli florets are good substitutions that will complement the dish well.
Dill: Fresh dill provides a bright touch. If you can’t find it, tarragon offers a similar herbaceousness. Just use a bit less, as it can be stronger.
How Do I Bring Out the Best Flavors in This Soup?
The key to a flavorful soup lies in proper layering of ingredients and cooking technique. Start by properly sautéing the onions and garlic in olive oil. This helps to release their natural flavors, which serves as the base for your soup.
- Heat your pot and add oil, letting it warm before adding onions.
- Sauté onions until they’re translucent; this usually takes about 4-5 minutes.
- Just after adding garlic, stand by to prevent burning—cook for only about 1 minute.
Once you add the vegetables and broth, let it come to a boil before reducing the heat. This initial boil helps the flavors develop. Cooking gently after that allows veggies to stay tender yet flavorful.
How to Make One-Pot Spring Vegetable Soup
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 2 medium potatoes, thinly sliced
- 1 cup fresh or frozen peas
- 6 cups vegetable broth (or chicken broth)
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (optional for garnish)
- Lemon wedges (optional for serving)
How Much Time Do You Need?
This delicious one-pot spring vegetable soup takes about 10 minutes to prepare and around 25-30 minutes to cook. So in total, you’re looking at about 40 minutes before you can enjoy your warm, flavorful bowl of goodness!
Step-by-Step Instructions:
1. Heat the Oil!
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion. Sauté it for about 4-5 minutes, until it becomes translucent. This is where the flavor magic starts!
2. Flavor It Up!
Next, stir in the minced garlic and cook for an additional minute. The garlic will start to smell amazing—don’t let it burn!
3. Add the Veggies!
Time to add in the sliced carrots, asparagus pieces, and potato slices. Give everything a good stir so the vegetables are well mixed with the onion and garlic.
4. Bring It to a Boil!
Pour in the vegetable broth and crank up the heat! Bring this whole mixture to a boil. This step will enhance the flavors as everything starts to meld together.
5. Simmer Away!
Once it’s boiling, reduce the heat to a simmer. Add the thyme and let the soup cook gently for about 15-20 minutes. Keep an eye on the veggies to ensure they become tender but not mushy!
6. Expand the Flavor!
Stir in the peas and generously sprinkle the fresh dill. Cook for another 5 minutes to warm everything through and let those flavors mingle.
7. Season and Savor!
Now it’s time to season your soup! Add salt and freshly ground black pepper to taste, making it just how you like it.
8. Serve and Enjoy!
Ladle the warm soup into bowls, and don’t forget to garnish with extra dill or some fresh parsley or basil if you’d like! For an extra zing, serve with lemon wedges on the side for a fresh citrus squeeze. Enjoy your comforting bowl of spring vegetable soup!
Can I Use Frozen Vegetables in This Soup?
Absolutely! If you’re short on fresh produce, using frozen vegetables is a convenient option. Just toss them in the pot when you would normally add the fresh veggies. Be aware that frozen vegetables may need a minute or two longer to cook through.
How Long Does This Soup Keep in the Fridge?
The soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it on the stove or in the microwave, and it should taste just as good as when it was freshly made!
Can I Make This Soup Vegan?
Yes, this recipe is already vegan-friendly as long as you use vegetable broth! Just double-check the labels on any store-bought broth to ensure there are no animal products included.
How Can I Thicken the Soup?
If you prefer a thicker soup, you can mash some of the potatoes in the pot while cooking, or you can stir in a slurry of cornstarch and water towards the end of cooking. Just cook for a few more minutes until it thickens to your liking!