A delightful and fresh Spring Vegetable Soup featuring peas, asparagus, and dill, perfect for a light lunch or starter.

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In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
Toss in the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the sliced carrots and diced celery to the pot. Sauté the veggies for about 5-7 minutes, until they start to soften.
Toss in the asparagus pieces and continue to cook for another 3-4 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the diced potato, dried thyme, salt, and black pepper. Reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, stir in the peas and let them warm up for about 3-5 minutes.
Remove the pot from the heat and stir in the fresh dill and lemon juice. Taste the soup and adjust the seasoning if needed.
Serve hot, garnished with a few extra sprigs of dill if you like.

This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
Feel free to add other spring vegetables like spinach or green beans.
For a creamier texture, blend a portion of the soup before adding the peas.

Keywords: Spring Vegetable Soup, Peas, Asparagus, Dill, Healthy Soup, Vegetarian Recipe