Description
A vibrant and refreshing soup that captures the essence of spring with fresh vegetables and a zesty hint of lemon.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 1 cup asparagus, cut into pieces
- 1 cup peas (fresh or frozen)
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, and sauté for about 5 minutes until softened.
- Stir in the diced carrots and vegetable broth, bringing the mixture to a simmer. Cook for about 10 minutes.
- Incorporate the zucchini and asparagus pieces, and simmer for an additional 5 minutes.
- Finally, add the peas, lemon juice, and zest, seasoning with salt and pepper to taste. Simmer for a few more minutes.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to customize ingredients based on what you have on hand. This soup keeps wonderfully and can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, healthy, vegan, lemon soup