Description
A light and refreshing soup packed with vibrant spring vegetables, perfect for a healthy meal.
Ingredients
Scale
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon basil
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté the onion in olive oil for 3-4 minutes until translucent, then add garlic for another minute.
- Add the asparagus, carrots, and zucchini, cooking for about 4-5 minutes until slightly tender.
- Pour in the vegetable broth and bring to a gentle simmer for 5 minutes.
- Season with peas, thyme, basil, salt, and pepper, stirring to combine.
- Simmer for 15-20 minutes until the vegetables are tender.
- Serve warm, garnished with fresh herbs and a squeeze of lemon, if desired.
Notes
For a creamier texture, stir in a splash of cream or coconut milk before serving. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring vegetable soup, healthy soup, vegan soup, spring recipes, light meals