Peephole Vegetable Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A clear, light soup with vibrant vegetables that lets you see through its delicate broth—perfect for a refreshing meal. This French soup recipe, ready in about 30 minutes, pairs vegetable broth, carrots, and celery for a weeknight-friendly dinner. Each serving lands at about 85 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 "Build a week of meals around this recipe" 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
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup zucchini, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tbsp lemon juice
• 1/4 tsp salt

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Instructions

1. Step 1: In a large pot, combine 4 cups vegetable broth, 1 cup diced carrots, 1 cup diced celery, 1 cup diced zucchini, 1/2 cup chopped onion, and 2 minced garlic cloves. Bring to a gentle simmer over medium heat.
2. Step 2: Cover and cook for 15 minutes, or until vegetables are tender but still crisp. Stir in 1 tsp dried thyme, 1/4 tsp salt, and simmer for 2 more minutes until flavors meld.
3. Step 3: Remove from heat and stir in 1 tbsp lemon juice. The soup should be clear and aromatic, with vegetables visible through the broth.