Spring Vegetable Soup
Spring is a time of renewal, and what better way to celebrate the season than with a fresh and nourishing bowl of Spring Vegetable Soup? Packed with vibrant greens, sweet peas, and aromatic leeks, this soup captures the essence of springtime in every spoonful.
Servings 4
Calories 150kcal
Ingredients
- 2 tablespoons olive oil
- 1 celery rib sliced
- 1 leek sliced (white and light green part only)
- 2 cloves garlic minced
- 32 ounces vegetable broth
- 2 cups frozen peas and carrots
- 1 cup chopped celery
- ½ teaspoon salt
- ½ teaspoon pepper
- a handful of spinach leaves
Instructions
- Sauté the aromatics – Heat the olive oil in a large pot over medium heat. Add the leek, celery, and garlic, cooking for about 3 minutes until softened and fragrant. Stir occasionally to prevent burning.
- Add the broth and vegetables – Pour in the vegetable broth and bring it to a gentle simmer. Add the frozen peas and carrots, along with the chopped celery, salt, and pepper. Let everything cook together for about 10-15 minutes until the vegetables are tender.
- Finish with spinach – Stir in the fresh spinach leaves and let them wilt for about a minute. This keeps their color vibrant and their texture delicate.
- Taste and serve – Adjust seasoning as needed. Ladle the soup into bowls and serve warm with your favorite toppings or side dishes.
Nutrition
Calories: 150kcal