Light Spring Vegetable Soup with Parsley

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A delicate, herb-flecked soup highlighting fresh spring vegetables for a nourishing, seasonal meal. This French-inspired soup recipe, ready in about 30 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 80 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 tbsp olive oil
• 1 medium onion
• 2 medium carrots
• 1 medium zucchini
• 2 cups vegetable broth
• 1 cup asparagus
• 1/4 cup fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium pot over medium heat, add 1 diced medium onion, and cook for 3-4 minutes until softened.
2. Step 2: Add 2 diced medium carrots and 1 diced medium zucchini to the pot, stirring for 5 minutes until slightly tender.
3. Step 3: Pour in 2 cups vegetable broth, add 1 cup chopped asparagus, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a simmer and cook for 10 minutes until vegetables are tender.
4. Step 4: Stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice, then cook for 1 more minute before removing from heat.
5. Step 5: Serve warm as a light lunch or starter.