Description
A light and refreshing spring soup packed with seasonal vegetables.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1 cup spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 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 translucent.
- 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 for a smooth texture or leave chunky as desired.
- Serve warm.
Notes
- Use seasonal vegetables for the best flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Add herbs like dill or parsley for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring soup recipes vegetarian