Fresh Spring Garden Soup: A Wholesome Taste of Sunshine

Enjoy a bowl of Fresh Spring Garden Soup, bursting with vibrant vegetables and flavors, perfect for celebrating the season.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 bunch Asparagus Tender crunch; substitutable with green beans or fresh spinach.
1 cup Peas Sweetness and color; frozen peas can work if fresh isn't available.
1 medium Zucchini Mild taste and creamy texture; yellow squash is a great swap.

For the Broth

4 cups Vegetable Broth Homemade enhances depth; store-bought is convenient.

For Garnishing

1 bunch Fresh Parsley Bright, herbal finish; dill or chives are alternatives.
2 tablespoons Olive Oil Drizzle on top before serving.
optional scoop Crème Fraîche For creaminess; yogurt is a lighter substitute.

Equipment

large pot

Method

Step-by-Step Instructions

Wash, peel (if needed), and chop fresh vegetables. Cut asparagus into bite-sized pieces and dice zucchini evenly.
In a large pot, heat olive oil over medium heat. Add onions or garlic for extra flavor and sauté until translucent, about 3-4 minutes.
Pour in vegetable broth and bring to a gentle boil. Add asparagus, peas, and zucchini. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
Before serving, stir in fresh parsley. Drizzle olive oil or add crème fraîche if desired. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 8mgIron: 10mg

Notes

Cut vegetables to uniform sizes for even cooking. Don't over-simmer to maintain bright colors and crunch. For deeper flavor, sauté a bay leaf or thyme before adding broth.

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