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–+ servings
Bowl of light spring soup ideas light with asparagus, peas, carrots, and celery in broth.

Spring Vegetable Soup

A light and fresh soup perfect for spring. Packed with seasonal vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch, Soup
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 tbsp olive oil
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 2 cups asparagus cut into 1-inch pieces
  • 1 cup peas fresh or frozen
Liquids
  • 6 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large pot
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook for 5 minutes until softened.
  3. Pour in vegetable broth and bring to a boil.
  4. Reduce heat to simmer. Add asparagus and peas. Cook for 10 minutes.
  5. Season with salt and pepper. Serve warm.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtein: 4gFat: 4gSaturated Fat: 0.5gSodium: 800mgPotassium: 300mgFiber: 5gSugar: 6gVitamin A: 60IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

For extra flavor, add a squeeze of lemon juice before serving.

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