Description
A light and refreshing spring soup filled with seasonal vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups green peas
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add green peas and zucchini. Stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Season with salt, pepper, and lemon juice.
- Serve hot, garnished with fresh herbs.
Notes
- Use fresh vegetables when possible.
- Adjust seasoning to taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring recipes soup