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One Pot Spring Vegetable Soup – Fresh, Healthy & Easy

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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.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Soup
  • Method: One Pot Cooking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 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

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add diced onion and cook for 3–4 minutes until soft and translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in carrots and celery and cook for 4–5 minutes to soften slightly.
  5. Add vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a gentle boil.
  6. Reduce heat and simmer for 10–12 minutes until carrots are tender.
  7. Add asparagus, zucchini, and peas. Simmer for 5–7 minutes.
  8. Stir in spinach or kale and cook for 1–2 minutes until wilted.
  9. Remove bay leaf, adjust seasoning, and add optional lemon juice if desired.
  10. 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.

Nutrition

Find it online: https://recipeshots.com/one-pot-spring-vegetable-soup/