Description
A light and refreshing soup packed with seasonal vegetables, perfect for spring.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups vegetable broth
- 1 cup green beans, trimmed and cut into pieces
- 1 cup peas (fresh or frozen)
- 1 zucchini, diced
- 1 cup asparagus, cut into pieces
- Salt and pepper to taste
- Fresh herbs (such as parsley or thyme) for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the green beans, peas, zucchini, and asparagus. Reduce heat and simmer for 10-15 minutes until the 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 heartier version, add cooked pasta or rice.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg