Lemon-Herb Spring Vegetable Soup

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A bright, comforting soup featuring seasonal spring vegetables simmered in a fragrant herb broth, perfect for warming up on a cool day. This French-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup peas
• 1 cup, trimmed and cut into 1-inch pieces asparagus
• 1/4 cup, chopped fresh parsley
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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 7 minutes until softened and golden around the edges, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Pour in 4 cups vegetable broth, add 1/2 tsp dried thyme, and bring to a gentle simmer. Add 1 cup peas and 1 cup asparagus, and cook for 8 minutes until vegetables are tender but still vibrant.
4. Step 4: Stir in 1/4 cup chopped fresh parsley, then season with 1/4 tsp salt and 1/8 tsp black pepper. Simmer for 2 more minutes until flavors meld, then serve immediately.