Asparagus-Pea-Leek Soup with Fresh Dill

By · Reviewed by AislePrompt Editorial · ·

A vibrant spring soup featuring tender asparagus, sweet peas, and leeks simmered in vegetable broth, finished with bright dill for a light and nourishing meal. This french-inspired soups (vegetarian) ready in about 40 minutes pairs Olive oil, Fresh peas, Vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 French cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 2 sliced leeks and cook for 5 minutes until softened, stirring occasionally.
  2. Step 2: Add 12 oz asparagus pieces and 1 cup fresh peas to the pot. Cook for 3 minutes, stirring, until asparagus is bright green.
  3. Step 3: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cook for 15 minutes until vegetables are tender.
  4. Step 4: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return to pot if needed.
  5. Step 5: Stir in 2 tbsp chopped fresh dill, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Simmer for 2 more minutes until flavors meld.

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Frequently asked questions

How long does Asparagus-Pea-Leek Soup with Fresh Dill take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asparagus-Pea-Leek Soup with Fresh Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Asparagus-Pea-Leek Soup with Fresh Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus-Pea-Leek Soup with Fresh Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asparagus-Pea-Leek Soup with Fresh Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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