Description
A light soup with fresh spring vegetables for a seasonal meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 1 leek, cleaned and sliced
- 1 potato, diced
- 1 cup fresh peas
- 1 cup asparagus tips
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft.
- Stir in carrots, leek, and potato, and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add peas and asparagus, and cook for another 10 minutes.
- Season with salt and pepper.
- Serve hot with fresh herbs.
Notes
- Use fresh vegetables for best flavor.
- You can substitute other spring vegetables as available.
- For a creamier texture, blend half of the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg