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Bowl of fresh vegetable spring soup with carrots, zucchini, peas, and herbs

Spring Soup

A light and refreshing soup perfect for spring, made with fresh seasonal vegetables.
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Temps de préparation 15 minutes
Temps de cuisson 20 minutes
Temps total 35 minutes
Portions: 4 bowls
Type de plat: Lunch, Soup
Cuisine: International
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Soup
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 carrots sliced
  • 1 zucchini diced
  • 4 cups vegetable broth
  • 1 cup fresh peas
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic. Cook until softened, about 3 minutes.
  3. Add carrots and zucchini. Cook for another 5 minutes.
  4. Pour in vegetable broth and bring to a boil.
  5. Reduce heat and simmer for 10 minutes.
  6. Add peas, salt, and pepper. Cook for 2 more minutes.
  7. Stir in fresh parsley before serving.

Nutrition

Calories: 120kcalCarbohydrates: 18gProtéines: 4gFat: 4gLipides saturés: 1gSodium: 800mgPotassium: 300mgFibre: 5gSucre: 6gVitamine A: 120IUVitamine C: 25mgCalcium: 50mgFer: 2mg

Notes

You can substitute fresh peas with frozen peas if needed.

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