Description
A refreshing and healthy spring vegetable soup packed with seasonal vegetables and flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups asparagus, chopped
- 1 cup peas
- 1 cup green beans, trimmed and cut
- 2 carrots, diced
- 1 zucchini, diced
- Salt and pepper to taste
- Fresh herbs (such as parsley or basil) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Pour in the vegetable broth and bring to a boil.
- Add asparagus, peas, green beans, carrots, and zucchini.
- Reduce heat and let simmer for about 15-20 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Feel free to add any other seasonal vegetables you have on hand.
- This soup can be stored in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg