Herb-Infused Spring Vegetable Broth with Lemon Zest
A clear, aromatic broth made with seasonal vegetables and fresh herbs, finished with bright lemon zest for a refreshing sip. This french-inspired soups (vegetarian) ready in about 35 minutes pairs vegetable broth, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 52 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.
Ingredients
- 4 cups vegetable broth
- 1 cup carrots
- 1 cup zucchini
- 1 cup celery
- 2 tbsp fresh dill
- 1 tbsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a medium saucepan, combine 4 cups vegetable broth, 1 cup diced carrots, 1 cup diced zucchini, and 1 cup diced celery. Bring to a gentle simmer over medium heat and cook uncovered for 20 minutes until vegetables are tender.
- Step 2: Remove saucepan from heat and stir in 2 tbsp chopped dill, 1 tbsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Let steep for 5 minutes to infuse flavors.
- Step 3: Strain broth through a fine-mesh sieve into a bowl, discarding solids. Serve warm or chilled, garnished with extra dill if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Spring Vegetable Broth with Lemon Zest take to make?
Total time is about 35 minutes (10 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 Herb-Infused Spring Vegetable Broth with Lemon Zest?
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 vegetable broth from drying out.
Can I substitute ingredients in Herb-Infused Spring Vegetable Broth with Lemon Zest?
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 Herb-Infused Spring Vegetable Broth with Lemon Zest 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 Herb-Infused Spring Vegetable Broth with Lemon Zest 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.
What others are saying
- ★★★★★
This broth was so aromatic and light! My family loved it as a base for their spring salads.
- ★★★★★
I made this for a dinner party and it was a hit! The herbs were fresh and balanced.
- ★★★★★
Perfect for a healthy meal. The lemon zest really brightened the vegetables.
