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jhessica

Spring Vegetable Soup: A Fresh and Healthy Recipe!

A fresh and healthy Spring Vegetable Soup packed with seasonal vegetables and flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
  3. Add the zucchini and green beans to the pot, cooking for an additional 3 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
  5. Add the peas, thyme, salt, and pepper. Continue to simmer for another 5 minutes.
  6. Stir in the fresh spinach and lemon juice, cooking just until the spinach wilts, about 2 minutes.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 500mgFiber: 5gSugar: 3g

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.

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