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
- 1 medium pot
- 1 whisk
- 1 soup ladle
- 1 wooden spoon
- 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
- 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.