Description
A fresh and healthy Spring Vegetable Soup packed with seasonal vegetables and flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups vegetable broth
- 1 cup fresh or frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add the zucchini and green beans to the pot, cooking for an additional 3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
- Add the peas, thyme, salt, and pepper. Continue to simmer for another 5 minutes.
- Stir in the fresh spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a heartier soup, add cooked quinoa or small pasta during the last 5 minutes of cooking.
- To enhance the flavor, consider adding a pinch of red pepper flakes for a bit of heat or a splash of white wine before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg