Lemon-Glazed Spring Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, herb-infused soup featuring tender asparagus, peas, and carrots simmered in a bright lemon broth, capturing spring's renewal in every spoonful. This mediterranean-inspired soups (vegetarian) ready in about 30 minutes pairs vegetable broth, asparagus, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 oz asparagus
• 1 cup frozen peas
• 2 medium carrots
• 2 leeks
• 2 tsp fresh thyme
• 1 tbsp fresh dill
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim 12 oz asparagus and cut into 1-inch pieces, then finely dice 2 peeled medium carrots into 1/4-inch cubes. Thinly slice 2 leeks (white and light green parts only) and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add sliced leeks and cook for 3 minutes until softened but not browned.
3. Step 3: Add 4 cups vegetable broth, 12 oz asparagus, 1 cup frozen peas, and 2 diced carrots. Bring to a gentle simmer and cook for 8 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tsp chopped fresh thyme, 1 tbsp chopped fresh dill, and 1 tbsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer for 2 more minutes until fragrant.