Zhenghe White Tea Vegetable Soup

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A light and refreshing soup featuring a delicate Zhenghe white tea broth, with seasonal vegetables and a hint of lemon. This Chinese-inspired soup recipe, ready in about 25 minutes, pairs vegetable broth, Zhenghe white tea leaves, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 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

• 4 cups vegetable broth
• 1 tbsp Zhenghe white tea leaves
• 1 cup, diced carrots
• 1 cup, diced zucchini
• 1/2 cup, sliced mushrooms
• 1/4 cup, sliced green onions
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a saucepan, bring 4 cups vegetable broth and 1 tbsp Zhenghe white tea leaves to a simmer. Reduce heat to low and steep for 5 minutes until aromatic.
2. Step 2: Add 1 cup diced carrots, 1 cup diced zucchini, and 1/2 cup sliced mushrooms to the broth. Simmer for 10 minutes until vegetables are tender.
3. Step 3: Stir in 1/4 cup sliced green onions, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until flavors meld.