Luminous Vegetable Broth with Lemon Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, clear soup featuring seasonal vegetables simmered in aromatic broth, brightened with lemon and fresh dill. This mediterranean-inspired soups ready in about 35 minutes pairs vegetable broth, diced into 1/4-inch cubes zucchini, diced into 1/4-inch cubes yellow squash 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

• 4 cups vegetable broth
• 2, peeled and diced into 1/4-inch cubes carrots
• 1, diced into 1/4-inch cubes zucchini
• 1, diced into 1/4-inch cubes yellow squash
• 1/2, diced red bell pepper
• 1 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a large pot, combine 4 cups vegetable broth, 2 diced peeled carrots, 1 diced zucchini, 1 diced yellow squash, and 1/2 diced red bell pepper. Bring to a gentle simmer over medium heat and cook for 15 minutes, or until vegetables are tender but still hold their shape.
2. Step 2: Stir in 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for an additional 5 minutes to allow flavors to meld.
3. Step 3: Serve hot, garnished with an extra sprinkle of fresh dill for maximum vibrancy.