Spring Garden Soup with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A light, vibrant soup simmered with fresh garden vegetables and herbs, finished with a touch of cream for a comforting yet elegant spring meal. This general-inspired soups (vegetarian) ready in about 50 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 carrots
• 2 stalks celery
• 3 cups vegetable broth
• 1 cup green beans
• 1 cup asparagus
• 1/2 cup peas
• 1/4 cup parsley
• 2 tbsp chives
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp heavy cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 cups vegetable broth, 1 cup fresh green beans, 1 cup fresh asparagus (cut into 1-inch pieces), and 1/2 cup fresh peas. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes until vegetables are tender.
3. Step 3: Stir in 1/4 cup chopped fresh parsley and 2 tbsp chopped chives, then season with 1/4 tsp salt and 1/8 tsp black pepper. Serve hot, topped with 1 tbsp heavy cream per bowl for a creamy finish.