Description
A refreshing and healthy soup featuring vibrant spring vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup Asparagus, chopped
- 1 cup Peas
- 1 cup Carrots, sliced
- 1 cup Zucchini, diced
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 tablespoon Herbs (thyme, parsley, or basil)
- Salt, to taste
- Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; cook until soft and fragrant, about 3-5 minutes.
- Stir in chopped asparagus, peas, sliced carrots, and diced zucchini.
- Pour in vegetable broth; bring to a simmer, then reduce heat and cook for 15-20 minutes.
- Season with herbs, salt, and pepper to taste.
- Serve warm, garnished with fresh herbs, if desired.
Notes
This soup can be served with crusty bread or a green salad for a complete meal. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring vegetable soup, healthy soup, vegan soup, seasonal vegetables, light meal