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–+ servings
Fresh Spring Garden Soup

Fresh Spring Garden Soup Packed with Vibrant Veggie Goodness

This Fresh Spring Garden Soup is a delightful mix of seasonal veggies, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups vegetable broth vegan-friendly base flavor
  • 2 tablespoons olive oil use high-quality extra-virgin
For the Vegetables
  • 1 bunch asparagus can substitute with green beans or broccoli
  • 1 cup green peas fresh or frozen
  • 1 medium zucchini can be replaced with sliced bell peppers or carrots
  • 1/4 cup fresh parsley can swap with chives, dill, or tarragon
For the Optional Additions
  • 1 tablespoon optional crème fraîche can be omitted

Equipment

  • Large pot

Method
 

Preparation Steps
  1. Wash and chop the asparagus, zucchini, and any other vegetables you plan to use for your Fresh Spring Garden Soup.
  2. In a large pot, heat olive oil over medium heat and sauté asparagus and zucchini for 3-5 minutes.
  3. Pour in vegetable broth, bring to a gentle simmer for about 5 minutes.
  4. Add green peas and cook for an additional 5-7 minutes until all vegetables are tender.
  5. Stir in freshly chopped parsley before serving and drizzle with olive oil or crème fraîche if desired.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 330mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 35mgCalcium: 60mgIron: 1mg

Notes

This soup is versatile and can use any seasonal vegetables available. Perfect with a slice of crusty bread or a light salad.

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