Lemon Herb Low-Calorie Soup
A refreshing, light soup with bright lemon and fresh herbs, perfect for warm days or as a starter. Packed with vegetables and just 85 calories per serving. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs (14 oz) low-sodium vegetable broth, finely chopped celery, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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
- 1 can (14 oz) low-sodium vegetable broth
- 2 cups, finely chopped celery
- 1 cup, thinly sliced carrots
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1 tbsp white wine vinegar
- 1 tsp olive oil
Instructions
- Step 1: Heat 1 tsp olive oil in a medium pot over medium heat. Add 2 cups chopped celery and 1 cup sliced carrots, sautéing for 5 minutes until softened but not browned.
- Step 2: Pour in 1 can (14 oz) low-sodium vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes until vegetables are tender.
- Step 3: Stir in 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped dill, and 1 tbsp white wine vinegar. Simmer for 2 more minutes until fragrant and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Herb Low-Calorie Soup take to make?
Total time is about 35 minutes (15 min prep + 20 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 Herb Low-Calorie Soup?
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 finely chopped celery from drying out.
Can I substitute ingredients in Lemon Herb Low-Calorie Soup?
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 Herb Low-Calorie Soup 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 Lemon Herb Low-Calorie Soup 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
