Light Spring Vegetable Soup with Parsley
A delicate, herb-flecked soup highlighting fresh spring vegetables for a nourishing, seasonal meal. This french-inspired soups ready in about 30 minutes pairs olive oil, medium onion, medium 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
Instructions
- 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.
- Step 2: Add 2 diced medium carrots and 1 diced medium zucchini to the pot, stirring for 5 minutes until slightly tender.
- 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.
- 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.
- Step 5: Serve warm as a light lunch or starter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Light Spring Vegetable Soup with Parsley take to make?
Total time is about 30 minutes (15 min prep + 15 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 Light Spring Vegetable Soup with Parsley?
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 olive oil from drying out.
Can I substitute ingredients in Light Spring Vegetable Soup with Parsley?
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 Light Spring Vegetable Soup with Parsley 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.
What goes well with Light Spring Vegetable Soup with Parsley?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
