Herb-Infused Spring Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A delicate, herb-forward soup showcasing seasonal vegetables simmered to perfection with fresh dill and mint for a refreshing spring meal. This mediterranean-inspired soups ready in about 35 minutes pairs olive oil, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 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

• 2 tbsp olive oil
• 1, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 2 cups, trimmed and cut into 1-inch pieces green beans
• 1 cup, cut into 1-inch pieces asparagus
• 2 tbsp, chopped fresh dill
• 1 tbsp, chopped fresh mint
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks, and cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 4 cups vegetable broth and bring to a simmer. Add 2 cups green beans and 1 cup asparagus pieces, then cover and simmer for 12 minutes until vegetables are tender.
4. Step 4: Stir in 2 tbsp chopped dill, 1 tbsp chopped mint, 1/4 tsp salt, and 1/8 tsp black pepper. Cook uncovered for 2 more minutes until flavors meld.
5. Step 5: Remove from heat and let rest for 5 minutes before serving to allow herbs to infuse.