Springtime Vegetable Soup
A vibrant, herb-infused soup featuring seasonal spring vegetables simmered to perfection with fresh lemon and dill. This mediterranean-inspired soups ready in about 40 minutes pairs olive oil, medium onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 tbsp olive oil
- 1 medium onion
- 2 carrots
- 2 stalks celery
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup asparagus
- 1 cup peas
- 1 cup baby spinach
- 1 tbsp lemon juice
- 2 tbsp dill
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 diced peeled carrots, and 2 diced celery stalks; sauté for 5 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
- Step 3: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add 1 cup fresh asparagus pieces and 1 cup fresh peas; cook for 5 minutes until asparagus is tender-crisp.
- Step 4: Stir in 1 cup baby spinach and cook for 2 minutes until wilted. Season with 1 tbsp lemon juice and salt and pepper to taste.
- Step 5: Remove from heat, stir in 2 tbsp chopped fresh dill, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Springtime Vegetable Soup 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 Springtime Vegetable 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 olive oil from drying out.
Can I substitute ingredients in Springtime Vegetable 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 Springtime Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Springtime Vegetable Soup?
Mediterranean 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
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
