Spring Vegetable Soup

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A nice recipe to have when you want something not as heavy, with no meat. If you want to make it truly Vegetarian, use vegetable stock instead of chicken stock."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (748.7 g)
  • Calories 380
  • Total Fat - 11.9 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 11 mg
  • Sodium - 842 mg
  • Total Carbohydrate - 54.6 g
  • Dietary Fiber - 11.7 g
  • Sugars - 17 g
  • Protein - 17.4 g
  • Calcium - 176.6 mg
  • Iron - 5.5 mg
  • Vitamin C - 54.2 mg
  • Thiamin - 0.5 mg

Step 1

Heat a large saucepan over medium heat. Add the oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add the salt, pepper, and garlic; cook 1 minute, stirring frequently. Add the stock; bring to a simmer over medium-high heat.

Step 2

Add the potatoes; reduce the heat to medium, and simmer for 8 minutes, or until the potatoes start to soften.

Step 3

Add the peas, asparagus, and beans; simmer 4 minutes or until the vegetables are crisp tender.

Step 4

Add the spinach, thyme, and basil; cook 1 minute.

Step 5

Ladle the soup into bowls; top evenly with cheese.

Tips & Variations


No special items needed.

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