Description
A vibrant and nutritious soup celebrating the fresh flavors of spring vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil: In a large pot, heat the olive oil over medium heat.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Sauté them until they become translucent, which takes about 3-4 minutes.
- Add carrots and celery: Stir in the diced carrots and celery. Cook these for 5 minutes to help them soften slightly.
- Add zucchini and green beans: Next, add the diced zucchini and chopped green beans. Cook this mixture for another 5 minutes, stirring occasionally.
- Add broth and herbs: Pour in the vegetable broth, then add the thyme and basil. Stir everything together well to mix the flavors.
- Bring to a boil: Increase the heat and bring the soup to a boil.
- Simmer: Once boiling, reduce the heat to a simmer. Allow the soup to cook for 15-20 minutes, or until the vegetables are tender.
- Season: Season the soup with salt and pepper based on your taste preferences.
- Serve: Serve the soup hot, garnished with fresh parsley for a touch of color and added flavor.
Notes
For a creamier texture, blend half the soup after cooking. Customize with your favorite vegetables or legumes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring vegetable soup, healthy soup, vegetarian soup, easy soup recipe