Description
A refreshing spring soup made with seasonal vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup spinach
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Pour in vegetable broth.
- Add asparagus and peas, cook for 5 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper.
- Blend soup until smooth, if desired.
Notes
- Use seasonal vegetables for the best flavor.
- Adjust seasoning to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring soup recipes gluten free