Lemon-Dill Vegetable Soup with Spring Peas
A vibrant, clear broth featuring tender spring vegetables and fresh dill, finished with a bright lemon zing. This mediterranean-inspired soups ready in about 25 minutes pairs Vegetable broth, ounces Asparagus, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 12 ounces Asparagus
- 2 medium Carrots
- 1 cup Peas
- 2 tablespoons Fresh dill
- 1 Lemon
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Step 1: Trim asparagus and cut into 1-inch pieces. Thinly slice carrots. In a large pot, combine 4 cups vegetable broth, 12 ounces asparagus, and 2 medium sliced carrots. Bring to a gentle simmer over medium heat and cook for 8 minutes until vegetables are tender.
- Step 2: Stir in 1 cup peas, 2 tablespoons chopped fresh dill, 1 lemon zest, and 1/4 cup lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then simmer for 2 more minutes until flavors meld.
- Step 3: Remove from heat and let stand for 5 minutes before serving to allow flavors to develop.
Frequently asked questions
How long does Lemon-Dill Vegetable Soup with Spring Peas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Lemon-Dill Vegetable Soup with Spring Peas?
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 Lemon-Dill Vegetable Soup with Spring Peas?
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 Lemon-Dill Vegetable Soup with Spring Peas 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.
What goes well with Lemon-Dill Vegetable Soup with Spring Peas?
Mediterranean 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
- ★★★★★
Quick weeknight meal that felt luxurious. The peas added such a lovely pop of color and sweetness.
- ★★★★★
Made this for my sister's baby shower—everyone raved about how bright and light it was. The dill was the star.
- ★★★★★
Perfect for a spring lunch! My kids loved the fresh peas and the lemon-dill balance was spot-on.
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