Description
Light Spring Vegetable Soup is a fresh and healthy recipe made with seasonal vegetables like asparagus, zucchini, carrots, and peas simmered in a delicate herb-infused broth. This comforting yet light soup is perfect for spring meals and easy weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 zucchini, chopped
- 1 cup green beans
- 1 bunch asparagus
- 1 cup peas
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley
Instructions
- Heat olive oil in a large pot.
- Sauté onion and garlic until soft.
- Add carrots and potato and cook briefly.
- Pour in vegetable broth and simmer.
- Add zucchini, green beans, asparagus, and herbs.
- Simmer until vegetables are tender.
- Stir in peas during the last minutes.
- Season and finish with lemon juice and parsley.
Notes
Store in the refrigerator for up to 4 days. Reheat gently on the stove. Add white beans for extra protein. Avoid overcooking to maintain bright color and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg