Zucchini-Carrot Vegetable Soup with Dill and Thyme
A light, nourishing soup featuring garden-fresh vegetables simmered in a fragrant herb broth, ideal for gentle digestion. This mediterranean-inspired soups (whole30) ready in about 35 minutes pairs medium zucchini, medium carrots, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 125 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 medium zucchini
- 3 medium carrots
- 1 tbsp avocado oil
- 1/2 cup diced onion
- 4 cups chicken stock
- 2 tbsp chopped fresh dill
- 1 tsp chopped fresh thyme
- 1/2 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dice 2 medium zucchini and 3 medium carrots into 1/2-inch cubes. Heat 1 tbsp avocado oil in a large pot over medium heat until shimmering.
- Step 2: Add 1/2 cup diced onion and cook for 5 minutes until translucent and soft, stirring occasionally to prevent browning.
- Step 3: Add zucchini and carrots to the pot, stirring to coat in oil. Pour in 4 cups chicken stock, bring to a gentle simmer, and cook for 15 minutes until vegetables are fork-tender.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh dill, 1 tsp chopped fresh thyme, and 1/2 tsp sea salt. Blend with an immersion blender until smooth, or transfer to a regular blender in batches.
Frequently asked questions
How long does Zucchini-Carrot Vegetable Soup with Dill and Thyme take to make?
Total time is about 35 minutes (15 min prep + 20 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 Zucchini-Carrot Vegetable Soup with Dill and Thyme?
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 medium zucchini from drying out.
Can I substitute ingredients in Zucchini-Carrot Vegetable Soup with Dill and Thyme?
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 Zucchini-Carrot Vegetable Soup with Dill and Thyme 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 Zucchini-Carrot Vegetable Soup with Dill and Thyme whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
