This Garden Vegetable Soup With Lemon is a recipe I make over and over again! It’s super quick, easy, and a great way to use up produce.
This soup is is creamy but without and cream! It’s amazing what a good dose of lemon and tempering an egg (or 2) into a soup can do.
To be frank, I feel like vegetable soups often fall flat for me. Too often the veggies are overcooked/mushy, the broth could be mistaken for water, and just an overall lack of seasoning. This soup is the antithesis of the above.
I used carrot, celery, zucchini, frozen peas, and baby Swiss chard in this recipe but feel free to sub using what you have at home.
Garden Vegetable Soup with Lemon
This recipe showcases a Farmers Market bounty! Ingredients are flexible depending on whats in season. It's a great recipe to use up produce you have on hand.
Equipment
- 1 medium pot
- 1 whisk
- 1 soup ladle
- 1 wooden spoon
Ingredients
- 6 cups vegetable or chicken stock I used homemade chicken broth from the freezer
- 1 cup carrots peeled and sliced; I do rounds for the bottom part and half moons as it gets larger
- 1 cup celery halved lengthwise and chopped
- 1 small zucchini cut into half moons; don't make the slices too thin
- ½ cup frozen peas
- 1 tsp dried oregano
- ½ tsp freshly ground pepper
- kosher salt season to taste (the amount needed will vary depending on your stock)
- 2 lemons juiced
- 2 eggs
- 2 tbsp fresh dill chopped and packed
- 2 cups baby Swiss chard or spinach; packed
Instructions
- In a medium soup pot bring the broth to a boil. Add celery and carrots; boil for 4 minutes.
- In a medium bowl, whisk together eggs and lemon juice; set aside.
- Add zucchini and continue to boil for another 2 minutes.
- Add oregano, pepper, salt (season to taste), and frozen peas. Boil for another 2 minutes and then turn heat to lowest setting. Remove about 1 cup of hot chicken broth (just eyeball it). Slowly pour the hot liquid into the lemon/egg mixture. Make sure you’re whisking vigorously as you slowly add the broth so the eggs don’t curdle and cook.
- Once the broth is fully mixed into the lemon/egg mixture, we’re going to repeat this process but back into the pot. Remove the pot from heat. Slowly whisk the lemon/egg/broth mixture into the soup pot. You’ll notice the change of color and it will look nice and creamy, but without the cream!
- Add minced dill and stir to combine.
- Divide baby Swiss chard or spinach among individual bowls and ladle soup overtop. Finish with a little freshly ground black pepper. Serve with lemon wedges and fresh bread.
