Spring Greens and Pea Soup with Lemon Zest
A light, herb-infused soup highlighting fresh spring greens and peas, brightened with lemon and dill for a nourishing weeknight meal. This french-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, chopped onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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
- 2 tbsp olive oil
- 1 medium, chopped onion
- 2, diced carrots
- 2 cups, chopped (spinach or kale) spring greens
- 1 cup fresh peas
- 4 cups vegetable broth
- 1/4 cup lemon juice
- 2 tbsp, chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 2 diced carrots, cooking for 5-6 minutes until softened and golden at the edges.
- Step 2: Stir in 2 cups chopped spring greens and 1 cup fresh peas, cooking for 2 minutes until greens begin to wilt.
- Step 3: Pour in 4 cups vegetable broth and bring to a gentle boil, then reduce heat to low. Simmer uncovered for 15 minutes until peas are tender.
- Step 4: Use an immersion blender to puree soup until smooth, or transfer half the soup to a blender and puree until smooth, then return to pot.
- Step 5: Stir in 1/4 cup lemon juice, 2 tbsp chopped dill, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes until flavors meld. Taste and adjust seasoning before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Greens and Pea Soup with Lemon Zest take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spring Greens and Pea Soup with Lemon Zest?
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 Spring Greens and Pea Soup with Lemon Zest?
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 Spring Greens and Pea Soup with Lemon Zest for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Spring Greens and Pea Soup with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
