Light Lemon Spring Soup

Name: Light Lemon Spring Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 2 large carrots, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 cup peas (fresh or frozen); Juice of 1 lemon; 1 tablespoon lemon zest; Salt and pepper to taste; 2 tablespoons heavy cream (optional); Fresh herbs for garnish (such as dill or parsley)

Highlighted under: Wholesome Kitchen Co.

I love making this Light Lemon Spring Soup when the days get warmer. The bright, zesty flavors of lemon combined with fresh vegetables truly embody the spirit of spring. It’s a wonderful way to celebrate the season while enjoying a light, refreshing meal. The simplicity of the ingredients allows their natural flavors to shine through, and it’s so quick to prepare. This soup is not just delicious, but it also makes for a vibrant addition to any spring table, whether served as an appetizer or a light main course.

Created by

Marianne Hughes

Last updated on 2026-01-24T11:52:16.186Z

When I first tasted light lemon spring soup at a local cafe, it completely captivated me with its vibrant flavors. I knew I had to recreate it at home. After several attempts, I discovered that the key is to use fresh ingredients and balance the acidity of the lemon with a touch of cream. This approach not only enhances the soup’s flavor but also gives it a luscious texture that is satisfying yet light.

Another tip I found helpful is to sauté the onions and garlic before adding the broth. This step builds a deeper flavor base for the soup. Each time I make it, I tweak the ingredients slightly based on what’s in season, which keeps the recipe fresh and exciting for me and my family!

Why You Will Love This Recipe
Bright, zesty flavor that captures the essence of spring
Fresh vegetables create a vibrant and colorful dish
Quick and easy preparation makes it perfect for busy days

The Role of Fresh Ingredients

The vibrant flavors of fresh ingredients are what truly elevate this Light Lemon Spring Soup. Fresh vegetables, particularly the green beans and peas, provide a satisfying crunch and natural sweetness. When selecting vegetables, opt for brightly colored ones for the best visual appeal and richness in nutrients. If using frozen peas, ensure they are thawed to maintain their color and texture, adding them toward the end of the cooking process to preserve their bright green hue.

Lemon plays a crucial role in this dish; its acidity brightens the flavors and balances the natural sweetness of the vegetables. Using freshly squeezed lemon juice is preferred, as pre-bottled varieties can have a muted flavor. When zesting, be sure to avoid the white pith beneath the skin, as it can impart a bitter taste. The zingy lemon zest also adds a delightful fragrant aroma that permeates the soup.

Technique Tips for Perfect Broth

Building a great broth is foundational to the success of this soup. Start by heating the olive oil to a medium temperature before adding onions and garlic; this helps to release their essential oils, creating a flavorful base. Sautéing them until they're translucent ensures they soften without browning, which can introduce unwanted bitterness. Keep an eye on them—overcooking at this stage can lead to a less than desirable soup flavor.

When combining the broth with vegetables, allow it to reach a gentle simmer rather than a vigorous boil. This method ensures the vegetables cook evenly and retain their structure. Overheating can cause them to become mushy, spoiling your desired texture in the final soup. A simmer allows the flavors to meld beautifully, resulting in a comforting yet refreshing dish.

Ingredients

Below are the ingredients you'll need for this delightful soup.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
2 large carrots, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 cup peas (fresh or frozen)
Juice of 1 lemon
1 tablespoon lemon zest
Salt and pepper to taste
2 tablespoons heavy cream (optional)
Fresh herbs for garnish (such as dill or parsley)

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these simple steps to create your light lemon spring soup.

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.

Add Vegetables and Broth

Stir in the diced carrots and cook for another 3 minutes. Then, pour in the vegetable broth and bring to a simmer.

Incorporate Beans and Peas

Once the broth is simmering, add the green beans and peas. Cook for 5-7 minutes or until the vegetables are tender.

Finish with Lemon

Remove the pot from heat and stir in the lemon juice and zest. For a creamier texture, add the heavy cream and stir to combine.

Season and Serve

Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh herbs before serving.

Enjoy your delightful light lemon spring soup!

Pro Tips

For an extra touch, you can add a sprinkle of chili flakes for a hint of heat or serve with crusty bread on the side.

Storage and Make-Ahead Tips

This Light Lemon Spring Soup can be easily made ahead of time, making it a great option for meal prep. Once cooked, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. For longer storage, consider freezing the soup in portions, which will maintain its flavor and texture for up to three months. Just remember to leave out the cream until you reheat it, as dairy can sometimes separate in freezing.

To reheat, you can gently warm the soup on the stovetop over low heat, stirring frequently to prevent sticking. If frozen, allow it to thaw overnight in the refrigerator before reheating. If the soup appears too thick after thawing, simply add a splash of vegetable broth or water to reach your desired consistency.

Flavor Variations and Serving Ideas

While this recipe is fantastic as is, you can easily customize it. Consider adding a splash of white wine before simmering the broth for a little added depth. Alternatively, throw in some diced potatoes for heartiness or add a handful of spinach right before serving for a gorgeous color contrast. If you're looking for protein, shredded rotisserie chicken or cooked quinoa can be great additions to make the soup more filling.

Serving suggestions can enhance the soup experience as well. Pair it with a light salad or crusty whole grain bread for a fulfilling meal. I love garnishing my soup with fresh herbs like dill or parsley just before serving; their aroma complements the lemon beautifully and visually brightens the dish. You can also drizzle a little extra olive oil on top for a finishing touch.

Questions About Recipes

→ Can I make this soup vegan?

Absolutely! Just omit the heavy cream or replace it with a vegan alternative.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. Just make sure to leave out the cream before freezing.

→ What can I serve with this soup?

This soup pairs wonderfully with a simple salad, crusty bread, or a light sandwich.