Dice 1 medium onion, mince 2 garlic cloves, peel and slice 2 carrots, chop 2 celery stalks, and cut 2 medium potatoes into bite-sized pieces. Trim 1 bunch asparagus and chop into 1-inch lengths, measure 1 cup frozen peas, and slice 1 medium zucchini.

In a skillet heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until softened and translucent. Stir in garlic and cook 1 minute until fragrant.

Transfer sautéed onions and garlic to slow cooker. Add carrots, celery, potatoes, 6 cups vegetable broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir to combine.

Cover and cook on low for 5–6 hours until potatoes are tender and flavors meld.

About 30 minutes before serving, stir in 1 cup frozen peas, chopped asparagus, and zucchini. Cover and continue cooking until vegetables are just tender but still hold their shape.

Just before serving, stir in 2 tablespoons fresh lemon juice and drizzle 1 tablespoon olive oil. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with chopped fresh parsley.