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Spring Vegetable Soup

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 2 cups fresh asparagus cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 2 medium zucchini diced
  • 1 cup chopped fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice

Method
 

  1. Heat olive oil in a large pot over medium heat and add the diced onion. Cook for 6-8 minutes, stirring occasionally, until the onions are golden and caramelized.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the vegetable broth and bring to a boil, then add the asparagus, peas, and zucchini. Reduce heat and simmer for 10-12 minutes until vegetables are tender.
  4. Stir in the spinach, thyme, salt, and pepper, cooking for 2-3 minutes until the spinach is wilted.
  5. Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning as needed before serving.