Spring Garden Soup
Spring Garden Soup is a fresh and vibrant vegetable broth packed with tender spring vegetables, perfect for a light and nourishing meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup fresh peas
- 1 cup zucchini, diced
- 1 cup baby spinach
- 1 medium carrot, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic; sauté until translucent, about 3-4 minutes.
- Pour in vegetable broth and bring to a gentle boil.
- Add carrots, asparagus, peas, and zucchini; simmer for 8-10 minutes until vegetables are tender.
- Stir in baby spinach and cook for an additional 2 minutes until wilted.
- Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
For an extra creamy texture, blend half of the soup and then mix it back with the rest before serving.
Find it online: https://seasonedrecipe.com/spring-garden-soup/