Some meals feel like fresh air. This soup is one of them.

After the long simmer of winter, spring brings me back to brightness. I want things that are green, lemony, tender. Not heavy — just enough to feel like I’m waking up.

This lemony spring vegetable soup is exactly that: light, lively, and full of early-season goodness.

It’s a bowl of hope. A bowl that says: things are growing again.

Here’s the recipe, shared gently from my kitchen to yours.

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Lemony Spring Vegetable Soup
light, green, and quietly uplifting
Serves 4

Ingredients
1 tbsp olive oil
1 small leek (white and light green parts only), thinly sliced
1 garlic clove, minced
2 carrots, sliced
100 g green beans, trimmed and cut in half
100 g peas (fresh or frozen)
1 small zucchini, diced
750 ml (about 3 cups) vegetable broth
Zest and juice of ½ lemon
Salt and pepper to taste
Optional a few spinach or baby kale leaves, added at the end
Optional garnish fresh parsley, a drizzle of olive oil, or lemon zest

Instructions

Sauté the base
Heat the olive oil in a large pot over medium heat. Add the leek and cook gently for 5 minutes until soft. Add garlic and cook for 1 more minute.

Add vegetables and broth
Stir in carrots, green beans, zucchini, and broth. Bring to a boil, then reduce heat and simmer for about 10–12 minutes, until vegetables are just tender.

Add peas and lemon
Add the peas and cook 2–3 minutes more. Remove from heat and stir in lemon zest and juice. Add baby greens if using — they’ll wilt in the heat.

Season and serve
Taste and adjust salt and pepper. Ladle into bowls and finish with herbs or a drizzle of olive oil.

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This soup doesn’t try to be dramatic. It’s just bright. Simple. Kind.

It’s what I reach for when I want to feel aligned with the season — when I want food that matches the mood of a breezy, quiet afternoon.

With lightness and lemon,
Heartfelt Recipes