Description
A vibrant and nourishing bowl of soup featuring a medley of fresh spring vegetables, infused with aromatic garlic and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup peas (fresh or frozen)
- 1 cup carrots, sliced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil, chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent—about 3 to 5 minutes.
- Add the chopped asparagus, peas, and carrots. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce the heat and stir in the thyme and basil. Simmer for about 15 minutes, or until the vegetables are tender.
- Season with salt and pepper. Taste and adjust as necessary.
- Serve hot, garnished with fresh herbs.
Notes
Customize with your favorite herbs or grains. For heartiness, consider adding cooked beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable soup, spring soup, healthy recipe, vegan soup, French cuisine