When the weather starts to warm up, nothing hits the spot quite like a bowl of One Pot Spring Vegetable Soup. It’s light yet comforting, packed with fresh seasonal vegetables, and bursting with bright, clean flavors. Best of all, everything cooks together in one pot, making it a simple, wholesome meal with minimal cleanup.
This soup celebrates spring produce at its best — tender asparagus, sweet carrots, peas, and leafy greens simmered gently in a flavorful broth. It’s nourishing without being heavy, which makes it perfect for lunch, dinner, or meal prep during busy weeks.
If you’re looking for a healthy, flexible recipe that comes together easily and tastes fresh every time, this one pot spring vegetable soup is exactly what you need.
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Table of Contents
Why You’ll Love This One Pot Spring Vegetable Soup
One Pot, Minimal Cleanup
Everything cooks in a single pot, which means fewer dishes and less time cleaning up. It’s ideal for busy weeknights when you want something homemade without the hassle.
Fresh and Seasonal
This soup uses vegetables that shine in spring. Cooking them gently keeps their color vibrant and their flavor crisp, giving you a soup that tastes fresh and light.
Healthy and Nourishing
Loaded with vegetables, this spring vegetable soup is rich in fiber, vitamins, and minerals. It’s naturally low in fat, easy to digest, and perfect for a balanced, plant-forward meal.
Ingredients You’ll Need for One Pot Spring Vegetable Soup
Spring Vegetables
| Ingredient | Quantity | Purpose |
|---|---|---|
| Olive oil | 2 tbsp | Sauté base |
| Yellow onion, diced | 1 medium | Adds depth of flavor |
| Garlic, minced | 3 cloves | Aromatic base |
| Carrots, sliced | 2 medium | Sweetness and color |
| Celery, sliced | 2 stalks | Savory balance |
| Asparagus, chopped | 1 bunch | Fresh spring flavor |
| Zucchini, sliced | 1 medium | Tender texture |
| Frozen or fresh peas | 1 cup | Sweet bite |
| Baby spinach or kale | 2 cups | Adds nutrients |
Broth and Seasonings
| Ingredient | Quantity | Purpose |
|---|---|---|
| Vegetable broth | 6 cups | Soup base |
| Salt | To taste | Enhances flavor |
| Black pepper | To taste | Mild heat |
| Dried thyme or Italian seasoning | 1 tsp | Herbal notes |
| Bay leaf | 1 | Adds depth |
Optional Add-Ins
- White beans or chickpeas for extra protein
- Small pasta or orzo for a heartier soup
- Quinoa or rice for added texture
- Fresh herbs like parsley or dill for garnish
Pro Tip:
Prep all vegetables before you start cooking. This makes the process smooth and ensures everything goes into the pot at the right time for perfect texture.
How to Make One Pot Spring Vegetable Soup Step by Step
Sauté the Aromatics
Start by heating 2 tablespoons olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes, stirring often, until soft and translucent.
Next, add the minced garlic and cook for 30 seconds, just until fragrant. This step builds the flavor foundation of your one pot spring vegetable soup, so don’t rush it
Add the Hearty Vegetables
Stir in the carrots and celery. Cook for 4–5 minutes, allowing them to soften slightly. These vegetables take longer to cook, so adding them early ensures even texture throughout the soup.
Sprinkle in the dried thyme (or Italian seasoning), a pinch of salt, and black pepper. Stir well to coat the vegetables evenly with seasoning.
Pour in the Broth and Simmer
Add the vegetable broth and bay leaf. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer.
Let the soup simmer for 10–12 minutes, just until the carrots are tender but not mushy. Gentle simmering keeps the vegetables flavorful and vibrant
Add the Spring Vegetables
Once the base vegetables are tender, add the asparagus, zucchini, and peas. Stir gently and simmer for 5–7 minutes more.
These vegetables cook quickly, so adding them later prevents overcooking and helps maintain their fresh spring flavor.
Finish with Greens and Herbs
Stir in the spinach or kale and let it wilt for 1–2 minutes. Remove the bay leaf and taste the soup.
Adjust seasoning with additional salt and pepper as needed. If desired, add fresh herbs like parsley, dill, or chives for a bright finishing touch.
Serve and Enjoy
Ladle the one pot spring vegetable soup into bowls and serve hot. Finish with a drizzle of olive oil, a squeeze of lemon juice, or a sprinkle of freshly cracked black pepper.
This soup is light yet satisfying and pairs beautifully with crusty bread or a simple side salad
Tips for the Best One Pot Spring Vegetable Soup
Cut Vegetables Evenly
Uniformly sized vegetables cook at the same rate, giving your soup a consistent texture in every spoonful.
Don’t Overcook
Spring vegetables are delicate. Keep the simmer gentle and add tender vegetables toward the end to preserve color and flavor.
Adjust the Thickness
Prefer a heartier soup? Add beans, pasta, or grains. Like it lighter? Add a splash of extra broth before serving.
Brighten the Flavor
A squeeze of lemon juice or splash of apple cider vinegar at the end lifts the flavors and keeps the soup tasting fresh.
Perfect for Meal Prep
This spring vegetable soup stores well and tastes even better the next day as the flavors meld.
Chef’s Tip:
If adding pasta or grains, cook them separately and stir them in just before serving. This prevents them from soaking up too much broth.
Delicious Variations of One Pot Spring Vegetable Soup
Vegan One Pot Spring Vegetable Soup
This soup is naturally vegan when made with vegetable broth. To boost protein, add chickpeas, white beans, or lentils during the simmering stage. It keeps the soup filling while staying light and plant-based.
Protein-Packed Spring Soup
If you’d like a heartier meal, stir in white beans, cannellini beans, or cooked shredded chicken near the end of cooking. These additions make the soup more satisfying without overpowering the fresh vegetable flavors.
Lemon Herb Spring Vegetable Soup
Brighten the soup by adding fresh lemon juice and lemon zest just before serving. Finish with chopped parsley or dill for a fresh, vibrant flavor that screams spring.
Creamy Spring Vegetable Soup
For a creamy twist, stir in ½ cup coconut milk or light cream after turning off the heat. This adds richness while still keeping the soup balanced and smooth.
Pasta or Grain Spring Soup
Add orzo, small pasta, quinoa, or rice to transform this into a more filling one-pot meal. Cook grains separately and stir them in before serving to keep the broth from thickening too much.
FAQ – One Pot Spring Vegetable Soup
Can I make one pot spring vegetable soup ahead of time?
Yes. This soup is great for meal prep and can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
Can I freeze spring vegetable soup?
Absolutely. Let the soup cool completely, then freeze for up to 2 months. For best texture, freeze without pasta or grains and add them fresh when reheating.
What vegetables can I substitute?
You can easily swap in green beans, leeks, broccoli, cauliflower, or snap peas. Use whatever fresh vegetables you have on hand.
How do I keep the vegetables from getting mushy?
Add tender vegetables later in the cooking process and simmer gently. Overcooking is the main reason vegetables lose texture.
Conclusion
Fresh, colorful, and incredibly easy to make, One Pot Spring Vegetable Soup is the perfect way to celebrate seasonal produce. It’s light yet nourishing, packed with vegetables, and full of clean, comforting flavor.
Whether you enjoy it as a quick weeknight dinner, a healthy lunch, or a meal-prep staple, this soup fits seamlessly into any routine. With endless variations and minimal cleanup, it’s a recipe you’ll come back to again and again.
Once you try it, you’ll see why this one pot spring vegetable soup belongs in your regular rotation — simple, wholesome, and always satisfying.
PrintOne Pot Spring Vegetable Soup – Fresh, Healthy & Easy
One Pot Spring Vegetable Soup is a light, healthy, and nourishing soup made with fresh seasonal vegetables simmered gently in a flavorful broth. Easy to make in one pot, it’s perfect for a wholesome lunch or dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: One Pot Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 bunch asparagus, chopped
- 1 medium zucchini, sliced
- 1 cup peas (fresh or frozen)
- 2 cups baby spinach or chopped kale
- 6 cups vegetable broth
- 1 tsp dried thyme or Italian seasoning
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
Optional Add-Ins
- 1 can (15 oz) white beans or chickpeas, drained and rinsed
- 1/2 cup cooked quinoa or rice
- Fresh herbs such as parsley or dill, for garnish
- Lemon juice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook for 3–4 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in carrots and celery and cook for 4–5 minutes to soften slightly.
- Add vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer for 10–12 minutes until carrots are tender.
- Add asparagus, zucchini, and peas. Simmer for 5–7 minutes.
- Stir in spinach or kale and cook for 1–2 minutes until wilted.
- Remove bay leaf, adjust seasoning, and add optional lemon juice if desired.
- Serve hot with fresh herbs on top.
Notes
- Add tender vegetables toward the end to keep them vibrant and fresh.
- Cut vegetables evenly for consistent cooking.
- For a heartier soup, add beans, pasta, or grains.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze without pasta or grains for best texture.
