Light Spring Vegetable Rice Soup

Name: Light Spring Vegetable Rice Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup cooked rice (preferably brown or jasmine); 1 cup green beans, cut into 1-inch pieces; 1 cup peas (fresh or frozen); 1 cup baby spinach or kale; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Wholesome Planning

I absolutely love making this Light Spring Vegetable Rice Soup as the seasons change. It’s vibrant, fresh, and captures the essence of spring with its colorful veggies. As soon as I take a sip, it feels like I’m enjoying a bowl of sunshine. What’s great is how customizable this soup is; I often toss in whatever seasonal vegetables I have on hand. Plus, the hint of lemon brightens the flavors beautifully, making it a perfect, light dish for any day.

Created by

Portia Langford

Last updated on 2026-02-16T03:49:36.636Z

When I first created this soup, I wanted something that celebrated the newness of spring. The combination of fresh seasonal vegetables not only enhances the flavor but also adds a beautiful medley of colors to the bowl. I love serving it with a squeeze of lemon juice to elevate the taste even more.

I've tried several variations, but the key for me is using a light vegetable broth as a base and letting the veggies shine through. Chiffonading the greens ensures they cook quickly and keep their vibrant color, making every spoonful a delightful experience.

Why You'll Love This Soup

Bright and fresh flavors that embody spring
Customizable with your favorite seasonal veggies
Light yet satisfying, perfect for any meal

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup cooked rice (preferably brown or jasmine)
1 cup green beans, cut into 1-inch pieces
1 cup peas (fresh or frozen)
1 cup baby spinach or kale
Juice of 1 lemon
Salt and pepper to taste

Feel free to adjust the vegetables based on what you have available!

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until they begin to soften. Stir in the garlic and cook for an additional minute.

Add the Broth and Rice

Pour in the vegetable broth and bring it to a boil. Once boiling, add the cooked rice and reduce the heat.

Incorporate the Vegetables

Add the green beans and peas, cooking for about 5 minutes. Finally, stir in the spinach or kale, cooking until it wilts.

Finish and Serve

Remove from heat, add lemon juice, and season with salt and pepper. Serve hot and enjoy your vibrant soup!

Garnish with extra lemon slices if desired!

Pro Tips

Try adding other vegetables like zucchini or asparagus for even more flavor and texture.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving.

→ Is this soup vegan?

Absolutely! It's made with vegetable broth and all plant-based ingredients.

→ What type of rice is best for this recipe?

I recommend using brown rice for a nutty flavor or jasmine rice for a more aromatic touch.

→ Can I freeze the soup?

Yes, you can freeze the soup for up to 2 months. Just leave out the leafy greens until you reheat it.