Lemon-Parsley Vegetable Soup with Zest

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Bright and vibrant soup showcasing seasonal vegetables in a light broth, finished with zesty lemon and fresh parsley for a refreshing yet satisfying bowl. This Mediterranean-inspired Whole30 recipe (vegan), ready in about 40 minutes, pairs Carrots, Celery, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 cup Carrots
• 1/2 cup Celery
• 1/4 cup Yellow onion
• 2 cloves Garlic
• 2 tbsp Parsley
• 1 Lemon
• 4 cups Vegetable broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. Step 1: Dice 1 cup carrots and 1/2 cup celery, then add to a pot with 1/4 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until vegetables soften.
2. Step 2: Add 4 cups vegetable broth, 1/2 tsp salt, 1/4 tsp black pepper, and the zest of 1 lemon, then bring to a simmer.
3. Step 3: Cover and cook for 20 minutes until vegetables are tender, then remove from heat.
4. Step 4: Stir in 2 tbsp chopped parsley and 2 tbsp lemon juice, then let rest for 5 minutes before serving.