This delicious One-pot Spring Vegetable Soup is packed with fresh veggies like carrots, peas, and green beans. It’s light, colorful, and super easy to make all in one pot!
I love how it warms me up and reminds me of spring. It’s perfect for using up any leftover veggies too—no waste here! Plus, who doesn’t love a quick clean-up? 🌱
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, adding healthy fats. If you’re out, feel free to use canola or grapeseed oil—they work just as well!
Broth: I recommend low-sodium broth to control the saltiness. You can easily substitute vegetable broth for chicken broth depending on your preference.
Vegetables: The fresh veggies really make this soup special. Don’t have asparagus? Use green beans or broccoli instead. If you prefer, swap the zucchini for bell peppers or any seasonal veggies you like!
Orzo/Pasta: Orzo is cute and fun, but if you don’t have it, small shells or any tiny pasta will work. For a gluten-free option, use rice or gluten-free pasta!
Greek Yogurt/Sour Cream: For toppings, Greek yogurt adds creaminess and tang. You can replace it with cream or use a dairy-free yogurt if you’re lactose intolerant.
How Do I Get the Onions Just Right for the Soup?
Sautéing onions perfectly sets the stage for your soup’s flavor. Here’s how to nail it:
- Start with medium heat to avoid burning. The goal is to soften and sweeten them.
- Add your chopped onion and let them cook for about 4-5 minutes until they’re translucent.
- If you want extra flavor, you can toss in a pinch of salt while they cook—it helps to draw out moisture.
What’s the Best Way to Keep My Vegetables Crunchy?
You want your veggies to shine in this soup without getting mushy. Follow these tips:
- Add heartier vegetables like carrots and celery first—they take longer to cook.
- For delicate vegetables like asparagus and peas, add them later in the cooking process to retain their crispness.
- Cooking on medium-low heat ensures they cook through without losing their texture!
How to Make One-Pot Spring Vegetable Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium vegetable or chicken broth
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 cup peas (fresh or frozen)
- 1/2 cup diced zucchini or yellow squash
- 1/3 cup orzo or small pasta (optional)
- 1 cup cooked shredded chicken (optional)
- Salt and black pepper to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried dill or 1 tablespoon fresh dill, plus extra for garnish
- 1/2 cup plain Greek yogurt or sour cream for serving
- Fresh parsley or dill sprigs, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This delightful soup can be prepared in about 30 minutes. You’ll spend around 10 minutes prepping the vegetables and another 20 minutes cooking everything together in a single pot. It’s a quick and easy way to enjoy a fresh, healthy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and sauté it for about 4-5 minutes. You want them to become translucent, giving a nice, sweet base to your soup. Then, add the minced garlic and cook for another minute, allowing its fragrant aroma to fill your kitchen.
2. Add the Broth and Veggies:
Next, pour in the vegetable or chicken broth and bring it to a gentle boil. Once boiling, add the sliced carrots, celery, and zucchini (or yellow squash). Reduce the heat to medium-low and let everything simmer for about 8-10 minutes until the vegetables start to soften. This is where all the flavors will start coming together!
3. Combine Remaining Ingredients:
Now it’s time to add the asparagus pieces, peas, and orzo (if you’re using it). Simmer this mixture for an additional 5-7 minutes until the orzo is tender and the asparagus is cooked but still has a nice crispness to it.
4. Final Touches:
If you’re adding cooked shredded chicken, now’s the time! Stir it in until warmed through. Then, season the soup with salt, black pepper, dried thyme, and dill for that lovely herb flavor.
5. Serve and Enjoy:
Remove the soup from the heat and ladle it into bowls. If you like it creamy, add a dollop of Greek yogurt or sour cream on top of each serving. Don’t forget to garnish with fresh dill sprigs and serve your soup hot with some crusty bread on the side. Enjoy your vibrant, wholesome meal!
Can I Use Frozen Vegetables for This Soup?
Absolutely! If fresh vegetables aren’t available, frozen veggies work great too. Just add them directly to the pot without thawing, and you may need to adjust the cooking time slightly to ensure they heat through properly.
How Can I Make This Soup Vegan?
To make this soup vegan, simply omit the chicken and replace the Greek yogurt or sour cream with a plant-based alternative. Also, make sure to use vegetable broth instead of chicken broth to keep it entirely plant-based.
Can I Store Leftover Soup and How Long Does It Last?
Yes, you can store leftovers! Keep the soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. Just remember to add a little extra broth or water if it thickens too much upon cooling.
What Can I Substitute for Orzo?
If you don’t have orzo on hand, you can use small pasta shapes like acini di pepe, small shells, or even rice for a gluten-free option. Just make sure to adjust the cooking time according to the pasta or rice you choose!
