Description
My Light Spring Vegetable Soup is a fresh, nourishing, and comforting dish perfect for spring. Full of vibrant vegetables, fresh herbs, and heartwarming flavor, this easy-to-make soup is ideal for sharing with family and friends.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 small leek, sliced
- 1 small zucchini, diced
- 1 small potato, peeled and diced
- 1 cup green beans, trimmed and chopped
- 4 cups vegetable stock
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- Salt and black pepper, to taste
- A handful of fresh parsley, chopped
- Optional: a squeeze of lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion for 5–6 minutes until soft.
- Add garlic; cook 1 minute.
- Stir in carrots, celery, leek, potato, zucchini; sauté 5 minutes.
- Pour in vegetable stock; add thyme and bay leaf; bring to a boil.
- Reduce to a simmer; cook 15–20 minutes until tender.
- Add green beans; cook 5 minutes.
- Remove bay leaf; season with salt, pepper, and parsley.
- Optional: add lemon juice. Serve hot.
Notes
Use seasonal vegetables for freshness. Sauté slowly for deeper flavor. Soup freezes well in portions. Lemon juice adds brightness without overpowering.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 6g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg