First, grab a large pot or Dutch oven. Place it over medium heat. Add the olive oil. We want the oil to shimmer, but not smoke. This is crucial for building a flavorful base for our soup.

Once the oil is heated, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and softened. This usually takes about 5-7 minutes. Don’t rush this step! Softening the onions properly releases their sweetness and prevents them from burning.

Next, add the minced garlic to the pot. Cook for another minute, stirring constantly, until fragrant. Garlic burns easily, so keep a close eye on it. The aroma should be intoxicating!

Pour in the vegetable broth and water. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. This allows the flavors to meld together beautifully.

Season the broth with salt and freshly ground black pepper. Remember, you can always add more seasoning later, so start with a conservative amount. I usually start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust to taste.

Now comes the fun part – adding the spring vegetables! Start with the asparagus and green beans. These vegetables take a little longer to cook than the others, so we want to give them a head start. Add them to the simmering broth and cook for about 5 minutes, or until they are slightly tender.

Next, add the peas and zucchini. Cook for another 3 minutes, or until they are tender-crisp. We want the vegetables to retain some of their texture and vibrant color. Overcooked vegetables can become mushy and lose their nutritional value.

Finally, add the spinach. It will wilt almost immediately. Stir it into the soup until it is completely wilted.

Stir in the chopped fresh parsley and mint. These herbs add a burst of freshness and brightness to the soup. The aroma will be amazing!

Squeeze in the lemon juice. The lemon juice adds acidity and balances the flavors of the soup. It also helps to brighten the colors of the vegetables.

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to your liking. If you want a little heat, add a pinch of red pepper flakes.

Ladle the soup into bowls. Garnish with a dollop of crème fraîche or Greek yogurt, if desired, and sprinkle with grated Parmesan cheese. Serve with crusty bread for dipping.