Description
A light and nutritious spring soup packed with fresh vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1 cup spinach, chopped
- 1 carrot, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrot and asparagus, cook for 3-4 minutes.
- Pour in the vegetable broth, bring to a boil.
- Add peas and spinach, simmer for 5 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use seasonal vegetables for freshness.
- Adjust seasoning to your preference.
- This soup can be served cold as well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring soup recipes healthy