Spring Vegetable Soup
Enjoy the vibrant flavors of spring with this delightful Vegetable Soup packed with fresh vegetables and herbs, perfect for a light lunch or cozy dinner.
Ingredients
Base Ingredients
- 2 tbsp olive oil For sautéing aromatics and building a flavorful base.
- 1 large onion Chopped for sautéing until translucent and sweet.
- 2 cloves garlic Minced for aromatic depth; cook until fragrant.
- 4 cups vegetable broth Use good quality or homemade broth for best flavor.
- 2 cups water To dilute the broth and adjust consistency.
Vegetables
- 1 cup chopped asparagus Ensure tough ends are removed for better texture.
- 1 cup chopped green beans Trimmed for optimal tenderness and appearance.
- 1 cup shelled peas Fresh for best flavor, or frozen for convenience.
- 1 cup chopped zucchini Adds a delicate texture and mild flavor.
- 1 cup chopped spinach Will wilt quickly, adding a boost of greens.
- 0.5 cup chopped fresh parsley For a fresh, herbaceous finish.
- 0.25 cup chopped fresh mint Adds a bright, refreshing note to the soup.
Seasoning and Garnish
- 1 whole lemon Juiced for acidity to brighten the flavors.
- 1 tsp salt Season to your preference, adjusting at the end.
- 0.5 tsp freshly ground black pepper Adds a subtle warmth; adjust to taste.
- 1 loaf crusty bread Perfect for dipping and soaking up the delicious broth.
- 1 tbsp Parmesan cheese Grated for a salty, savory garnish.
- 1 dollop crème fraîche or Greek yogurt Adds a creamy richness if desired.
- 1 pinch red pepper flakes For those who enjoy a touch of heat.
Instructions
Preparation
- First, grab a large pot or Dutch oven. Place it over medium heat. Add the olive oil.
- Once the oil is heated, add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and softened, about 5-7 minutes.
- Next, add the minced garlic to the pot. Cook for another minute, stirring constantly, until fragrant.
- Pour in the vegetable broth and water. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Season the broth with salt and freshly ground black pepper.
Cooking
- Add the asparagus and green beans to the simmering broth and cook for about 5 minutes, or until slightly tender.
- Add the peas and zucchini. Cook for another 3 minutes, or until tender-crisp.
- Finally, stir in the spinach until it is completely wilted.
- Add the chopped fresh parsley and mint.
- Squeeze in the lemon juice and adjust seasoning as needed.
Serving
- Ladle the soup into bowls. Garnish with a dollop of crème fraîche or Greek yogurt, if desired, and sprinkle with grated Parmesan cheese. Serve with crusty bread for dipping.
Notes
For best flavor, use fresh, seasonal vegetables. This soup is customizable - feel free to add your preferred herbs, vegetables, or protein.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 500mgFiber: 6gSugar: 2g