Hearty Spring Vegetable Soup with Fresh Dill

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting bowl of garden-fresh vegetables simmered in a light broth, brightened with fresh dill and lemon. This French-inspired soup recipe, ready in about 45 minutes, pairs leeks, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 20 min Cook: 25 min Serves 6 French cuisine 180 cal/serving

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Ingredients

2 medium, white parts only, thinly sliced leeks
12 oz, diced 1/4-inch carrots
12 oz, peeled and diced 1/4-inch potatoes
8 oz, fresh or frozen peas
4 cups vegetable broth
1 tbsp olive oil
1/4 cup, chopped fresh dill
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream

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Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced leeks and cook for 3-4 minutes until softened but not browned. Add diced carrots and potatoes, stirring to coat with oil.
Step 2: Pour in 4 cups vegetable broth, bring to a gentle simmer, and cover. Cook for 15-18 minutes until carrots and potatoes are tender when pierced with a fork.
Step 3: Stir in 8 oz peas and continue simmering uncovered for 3-4 minutes until peas are bright green and heated through.
Step 4: Remove from heat. Stir in 1/4 cup chopped dill, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Let sit for 5 minutes to allow flavors to meld.
Step 5: Carefully ladle soup into bowls. Swirl in 1/4 cup heavy cream just before serving. Garnish with additional dill and a squeeze of lemon for extra brightness.