From the Cook
From the Cook
From the Cook
From the Cook
1/5
Spring Vegetable Soup
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Instructions
1
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Heat the olive oil over medium heat in a large pot. Add the carrots, celery and leeks and cook about 5 minutes until the vegetables have softened. Add the garlic and cook 30 seconds longer.
2 tablespoons olive oil,2 medium carrots,2 medium stalks celery,
2
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Add the stock scraping up any brown bits on the bottom of the pan, then stir well and bring to a boil. Reduce the heat to medium low and add the asparagus, artichoke hearts, beans and fresh peas. If using frozen peas, add them during the last minute of cooking time with the spinach. Simmer for 8-10 minutes or until the asparagus reaches the desired doneness. Add the spinach and peas during the last minute of cooking time.
3
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Remove from heat and stir in the dill, lemon juice, salt and pepper. Taste and adjust the seasoning as needed. Serve and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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