Description
A light and refreshing spring soup packed with seasonal vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup green peas
- 1 cup asparagus, chopped
- 1 cup spinach, chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add carrots and celery, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add peas and asparagus, simmer for 10 minutes.
- Stir in spinach, cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Feel free to add any seasonal vegetables.
- Store leftovers in the fridge for up to 3 days.
- This soup can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring soup recipes vegetarian