Description
A light and fresh spring soup packed with seasonal vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups asparagus, chopped
- 1 cup peas
- 1 cup spinach
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Pour in vegetable broth and bring to a boil.
- Add asparagus and cook for 5 minutes.
- Add peas and spinach, cook for another 3 minutes.
- Season with salt, pepper, and lemon juice.
- Blend the soup until smooth if desired.
- Serve hot.
Notes
- Use any spring vegetables you have on hand.
- Adjust seasoning according to your taste.
- Can be served cold as a refreshing option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, seasonal soup