Description
A heartwarming bowl of spring vegetable soup bursting with vibrant colors and flavors, perfect for sharing with loved ones.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups asparagus, trimmed and chopped
- 1 cup peas (fresh or frozen)
- 2 cups spinach
- 1 zucchini, diced
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh herbs for garnish (e.g., parsley or chives)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Pour in the vegetable broth and bring to a gentle simmer.
- Add the chopped asparagus and zucchini, cooking for about 5 minutes until tender-crisp.
- Stir in the peas and spinach, continuing to simmer until all vegetables are fork-tender, approximately 3-5 minutes more.
- Using an immersion blender, carefully puree the soup to your desired consistency.
- If desired, stir in the heavy cream and heat through for another minute or two.
- Season generously with salt and pepper to taste.
- Serve hot, garnished with a sprinkle of fresh herbs.
Notes
Feel free to customize with seasonal vegetables or herbs, and enjoy it with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg