Description
A healthy and hearty soup that celebrates the freshness of seasonal vegetables, perfect for spring.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup asparagus, chopped
- 1 cup peas
- 1 zucchini, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic for about 3 to 4 minutes until soft.
- Add the diced carrots and celery, cooking for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the chopped green beans, asparagus, peas, and zucchini.
- Season with thyme, salt, and pepper.
- Simmer for 15 to 20 minutes until the vegetables are tender.
- Serve hot, garnished with fresh parsley.
Notes
Customize with any seasonal vegetables you have on hand. For a creamier texture, blend part of the soup and mix it back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: spring, vegetable soup, healthy, vegan, quick meal