Description
A delightful and nutritious soup featuring fresh spring vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups spring vegetables (e.g., asparagus, peas, green beans)
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion for 3-5 minutes until translucent, then stir in the minced garlic and cook for another 1-2 minutes.
- Add the vegetable broth and diced potatoes, stirring well to combine and bring to a simmer.
- Cook the potatoes for 10-15 minutes until tender.
- Incorporate the spring vegetables and dried thyme, letting everything simmer for an additional 5-7 minutes.
- Season the soup with salt and pepper to taste.
- Serve hot and garnish with fresh herbs if desired.
Notes
Use fresh produce for the best flavor. Can be stored in the refrigerator for 4-5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, healthy soup, vegan soup, seasonal recipes