Spring Vegetable and Herb Soup
A light, nourishing soup featuring seasonal vegetables, fresh herbs, and a hint of citrus for brightness. This french-inspired soups ready in about 55 minutes pairs large (peeled, diced) carrots, stalks (diced) celery, large (sliced) leeks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 large (peeled, diced) carrots
- 2 stalks (diced) celery
- 1 large (sliced) leeks
- 2 medium (diced) potatoes
- 1 cup (frozen) peas
- 1/2 (diced) onion
- 2 cloves (minced) garlic
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp (chopped) fresh thyme
- 1 tbsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, leeks, and potatoes. Sauté 5-7 minutes until vegetables begin to soften.
- Step 2: Add broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer 20-25 minutes until vegetables are tender.
- Step 3: Stir in peas and lemon zest. Cook 5 minutes until peas are heated through. Remove from heat and let sit 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable and Herb Soup take to make?
Total time is about 55 minutes (25 min prep + 30 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 Vegetable and Herb Soup?
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 large (peeled, diced) carrots from drying out.
Can I substitute ingredients in Spring Vegetable and Herb Soup?
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 Vegetable and Herb Soup 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.
What goes well with Spring Vegetable and Herb Soup?
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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
