Description
A fresh and light soup loaded with colorful spring vegetables, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup Asparagus, chopped
- 1 cup Peas
- 1 cup Carrots, diced
- 1 cup Zucchini, diced
- 4 cups Vegetable broth
- 2 tbsp Olive oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- Herbs (thyme, parsley, or basil)
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until soft and fragrant, about 3-5 minutes.
- Add chopped asparagus, peas, carrots, and zucchini to the pot and stir.
- Pour in the vegetable broth and bring to a simmer.
- Simmer for about 15-20 minutes until vegetables are tender.
- Season with herbs, salt, and pepper to taste.
- Serve the soup warm, garnished with fresh herbs if desired.
Notes
Feel free to customize the soup with your favorite spring vegetables and herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring vegetable soup, healthy soup, vegetarian recipe, fresh vegetables, comfort food