Hearty Spring Vegetable Soup with Fresh Dill
A comforting bowl of garden-fresh vegetables simmered in a light broth, brightened with fresh dill and lemon. This french-inspired soups ready in about 45 minutes pairs diced 1/4-inch carrots, peeled and diced 1/4-inch potatoes, fresh or frozen peas 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Spring Vegetable Soup with Fresh Dill take to make?
Total time is about 45 minutes (20 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 Hearty Spring Vegetable 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 diced 1/4-inch carrots from drying out.
Can I substitute ingredients in Hearty Spring Vegetable 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 Hearty Spring Vegetable Soup with Fresh Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Hearty Spring Vegetable Soup with Fresh Dill?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
