Simplified Spring Vegetable Soup

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A light, flavorful soup made with seasonal vegetables and fresh herbs, ready in 35 minutes. This French soup recipe, ready in about 35 minutes, pairs carrots, celery, and onion for a weeknight-friendly dinner. Each serving lands at about 110 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

• 2 medium carrots
• 2 stalks celery
• 1 onion
• 4 cups chicken stock
• 1 cup spring peas
• 1 tbsp fresh thyme
• 1 tsp lemon zest
• 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: Peel and dice 2 medium carrots, 2 stalks celery, and 1 onion into 1/4-inch pieces.
2. Step 2: Heat a pot over medium heat. Add carrots, celery, and onion, cooking for 5 minutes until softened.
3. Step 3: Add 4 cups chicken stock, 1 cup spring peas, and 1 tbsp fresh thyme. Simmer uncovered for 15 minutes until vegetables are tender.
4. Step 4: Remove from heat. Stir in 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Blend half the soup with an immersion blender until smooth, then return to pot.