Fresh Herb Soup with Spring Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A clear, herb-infused broth simmered with tender spring vegetables for a light and refreshing meal. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, finely diced onion, finely diced celery 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: 20 min Serves 4 Mediterranean 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.
  2. Step 2: Add 1/2 cup finely diced onion and 1/2 cup finely diced celery, cooking for 5 minutes until softened and translucent.
  3. Step 3: Add 1/2 cup finely diced carrot and 1/2 cup diced zucchini, stirring to combine and cooking for 3 minutes until vegetables are slightly tender.
  4. Step 4: Stir in 4 cups vegetable broth, 1/2 cup fresh spring peas, 1 tbsp chopped dill, 1 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Bring to a gentle simmer and cook for 10 minutes until vegetables are tender and flavors meld.

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Frequently asked questions

How long does Fresh Herb Soup with Spring Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 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 Fresh Herb Soup with Spring Vegetables?

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 Fresh Herb Soup with Spring Vegetables?

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 Fresh Herb Soup with Spring Vegetables 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 Fresh Herb Soup with Spring Vegetables 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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