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Spring Vegetable Lemon Broth

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
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