Spring Vegetable Lemon Broth

Spring Vegetable Lemon Broth is your go-to recipe for a light, vibrant, and incredibly nourishing meal that’s perfect for welcoming the season. This delicious and easy-to-make broth is packed with fresh spring vegetables and a bright citrus punch, making it incredibly useful for a quick lunch, a healthy starter, or a comforting evening meal.

Key Ingredients for Spring Vegetable Lemon Broth

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 6 cups vegetable broth (low sodium preferred)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped celery (about 2 stalks)
• 1 cup chopped zucchini (about 1 medium)
• 1 cup fresh or frozen peas
• 1 cup fresh spinach leaves, roughly chopped
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Optional: Cooked quinoa, rice, or shredded cooked chicken for a heartier meal

How to Make Spring Vegetable Lemon Broth

This Spring Vegetable Lemon Broth recipe is a true testament to how simple ingredients can create something truly delightful and satisfying. In under 30 minutes, you can have a delicious, nutrient-dense broth ready to enjoy. Its beauty lies in its effortless preparation, allowing the natural flavors of the spring vegetables and the zesty lemon to shine through.

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown the onion.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant. This step is crucial for building the aromatic base of your broth.
3. Pour in Broth: Carefully pour in the 6 cups of vegetable broth. Bring the mixture to a gentle simmer.
4. Add Hardy Vegetables: Add the chopped carrots and celery to the simmering broth. Cook for about 5-7 minutes, or until they are starting to soften. These vegetables require a bit more time to cook through.
5. Incorporate Zucchini and Peas: Add the chopped zucchini and peas to the pot. Continue to simmer for another 5 minutes, or until the zucchini is tender-crisp and the peas are bright green and heated through. Avoid overcooking the zucchini to maintain its texture.
6. Wilt the Spinach: Stir in the roughly chopped spinach leaves. They will wilt quickly in the hot broth, usually within 1-2 minutes.
7. Season and Brighten: Remove the pot from the heat. Stir in the fresh lemon juice and chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste. The lemon juice adds a wonderful brightness that cuts through the richness and elevates all the vegetable flavors.
8. Serve: Ladle the hot Spring Vegetable Lemon Broth into bowls. For a more substantial meal, you can add cooked quinoa, rice, or shredded cooked chicken to each serving. Taste and adjust seasoning if needed.

Why You’ll Love This Spring Vegetable Lemon Broth

You’ll fall head over heels for this Spring Vegetable Lemon Broth because it’s a light, refreshing, and incredibly flavorful soup that sings of springtime goodness. Its main feature is the vibrant medley of fresh spring vegetables harmonizing with the zesty kick of lemon, creating a clean yet deeply satisfying taste that’s far superior to bland store-bought options. Plus, making it at home is wonderfully cost-effective, allowing you to use seasonal produce at its peak without breaking the bank, while also giving you complete control over the ingredients for a truly wholesome meal.

Unlike a heavy chicken noodle soup, this broth offers a lighter, brighter experience, perfect for a cleanse or a post-workout refuel, but it’s equally as comforting. The addition of fresh herbs and a generous squeeze of lemon transforms simple vegetables into something truly special, making every spoonful a delightful burst of flavor. Don’t just take our word for it – gather your favorite spring vegetables and give this incredible Spring Vegetable Lemon Broth a try today!

Storing and Reheating Tips

• Refrigeration: Allow the Spring Vegetable Lemon Broth to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Reheating: To reheat, gently warm the broth on the stovetop over low to medium heat, stirring occasionally, until heated through. Avoid boiling vigorously, as this can cause the vegetables to become mushy. You can also reheat smaller portions in the microwave.
• Freezing: This broth freezes exceptionally well. Allow it to cool completely, then pour it into freezer-safe containers or zip-top bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts

This Spring Vegetable Lemon Broth is a simple yet profoundly satisfying way to embrace the freshness of spring. We encourage you to whip up a batch; it’s a healthy, delicious, and incredibly versatile recipe that’s sure to become a springtime favorite.

Spring Vegetable Lemon Broth

This delicious and easy-to-make broth is packed with fresh spring vegetables and a bright citrus punch, making it incredibly useful for a quick lunch, a healthy starter, or a comforting evening meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Broth, Soup

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 1 teaspoon grated fresh ginger
• 6 cups vegetable broth low sodium preferred
• 1 cup chopped carrots about 2 medium
• 1 cup chopped celery about 2 stalks
• 1 cup chopped zucchini about 1 medium
• 1 cup fresh or frozen peas
• 1 cup fresh spinach leaves roughly chopped
• 1/4 cup fresh lemon juice from about 1-2 lemons
• 1/4 cup fresh parsley chopped
• salt to taste
• freshly ground black pepper to taste
• Optional: Cooked quinoa, rice, or shredded cooked chicken for a heartier meal

Equipment

• Large pot or Dutch oven

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Be careful not to brown the onion.
   1 tablespoon olive oil, 1 medium yellow onion
2. Stir in the minced garlic and grated ginger and cook for another 1 minute until fragrant. This step is crucial for building the aromatic base of your broth.
   2 cloves garlic, 1 teaspoon grated fresh ginger
3. Carefully pour in the 6 cups of vegetable broth. Bring the mixture to a gentle simmer.
   6 cups vegetable broth
4. Add the chopped carrots and celery to the simmering broth. Cook for about 5-7 minutes, or until they are starting to soften. These vegetables require a bit more time to cook through.
   1 cup chopped carrots, 1 cup chopped celery
5. Add the chopped zucchini and peas to the pot. Continue to simmer for another 5 minutes, or until the zucchini is tender-crisp and the peas are bright green and heated through. Avoid overcooking the zucchini to maintain its texture.
   1 cup chopped zucchini, 1 cup fresh or frozen peas
6. Stir in the roughly chopped spinach leaves. They will wilt quickly in the hot broth, usually within 1-2 minutes.
   1 cup fresh spinach leaves
7. Remove the pot from the heat. Stir in the fresh lemon juice and chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste. The lemon juice adds a wonderful brightness that cuts through the richness and elevates all the vegetable flavors.
   1/4 cup fresh lemon juice, 1/4 cup fresh parsley, salt, freshly ground black pepper
8. Ladle the hot Spring Vegetable Lemon Broth into bowls. For a more substantial meal, you can add cooked quinoa, rice, or shredded cooked chicken to each serving. Taste and adjust seasoning if needed.
   Optional: Cooked quinoa, rice, or shredded cooked chicken

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Freezes well for up to 2-3 months.