Springtime Vegetable Soup

This warm and comforting vegetable soup is pure coziness in a bowl.  It is not only brimming with healthy, vibrant veggies in a rich broth, but it is easy to make and oh-so-tasty


  • (8) 1-3/4 cup servings


  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 yellow onion, diced small
  • 3/4 tablespoon salt
  • 3 large carrots, diced small
  • 5 large celery stalks, diced small
  • 5 cloves garlic, minced
  • 1/2 tablespoon grated fresh ginger
  • 3 quarts vegetable or chicken broth
  • 1-1/2 cups fresh or frozen sweet peas
  • 3/4 cup frozen corn
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons dried basil
  • 1/4 cup lemon juice


 Add your choice of chopped broccoli, cauliflower, zucchini, or other vegetables.


Heat the olive oil in a soup pot over medium heat.  Add the onion and sauté until translucent, about 4 minutes. Add the carrot, celery, garlic, ginger, basil, and salt and continue sautéing for about 8 minutes.

Pour in 1 cup of the broth to deglaze the pot. Add the remaining broth and bring it to a boil. Lower the heat to maintain a vigorous simmer

Add the peas, corn, and lemon juice and cook for 5 minutes more, then stir in the parsley and serve.

Optional:  You may thicken soup by briefly using an immersion blender.