Description
Fresh, vibrant, and ready in no time, this spring vegetable soup is the perfect bowl of comfort for busy days. Light, cozy, and full of garden-fresh flavor, it’s a recipe you’ll want on repeat.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup baby potatoes, halved
- 1 cup green beans, chopped
- 1 cup peas
- 1 zucchini, chopped
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp lemon juice
- 2 cups baby spinach
- 2 tbsp fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, and cook for 4 minutes.
- Stir in garlic and cook for 30 seconds.
- Add potatoes, thyme, parsley, salt, and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 12 to 15 minutes.
- Add green beans and zucchini, then cook for 4 minutes.
- Stir in peas and spinach and cook for 2 more minutes.
- Finish with lemon juice and fresh parsley.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American