Sunlit Spring Vegetable Soup
A vibrant, nutrient-packed soup featuring fresh spring vegetables and herbs, simmered to perfection for a light and refreshing meal that captures the essence of a sunny day. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 105 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, diced onion
- 2 medium, peeled and diced carrots
- 2 stalks, diced celery
- 1 medium, diced zucchini
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 4 cups, low-sodium vegetable broth
- 1 cup, halved cherry tomatoes
- 1/4 cup, fresh, chopped parsley
- 1/4 cup, fresh, chopped dill
- 1 tsp, dried oregano
- 1/4 cup, fresh lemon juice
- pinch salt
- to taste pepper
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, diced, and 2 medium carrots, peeled and diced, and cook for 5 minutes, stirring occasionally, until softened and edges are lightly golden.
- Step 2: Add 2 stalks celery, diced, and 1 medium zucchini, diced, and cook for 3 minutes, stirring frequently, until vegetables are fragrant and celery is just tender.
- Step 3: Stir in 1 cup fresh green beans, trimmed and cut into 1-inch pieces, 4 cups low-sodium vegetable broth, 1 tsp dried oregano, and a pinch of salt. Bring to a gentle simmer, reduce heat to low, cover, and cook for 15 minutes.
- Step 4: Add 1 cup cherry tomatoes, halved, and 1/4 cup fresh parsley, chopped, and 1/4 cup fresh dill, chopped. Simmer uncovered for 5 minutes until tomatoes are slightly broken down.
- Step 5: Remove from heat, stir in 1/4 cup fresh lemon juice, and season with freshly ground black pepper to taste. Let sit for 5 minutes to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunlit Spring 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 Sunlit Spring 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 Sunlit Spring 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 Sunlit Spring 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.
Is Sunlit Spring Vegetable Soup 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
My whole family loved this.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
