Springtime Soup
This delicious soup recipe is simple to make and can be on the table in as little as 30 minutes. It’s perfect for spring and summer, and great for both weekends and busy weeknights!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 sweet onion diced
- 2 carrots peeled and cut into slices, or diced
- 3 celery stalks sliced or diced
- 2 cloves garlic minced
- 10-12 baby potatoes sliced. These are also called new potatoes or mini potatoes. I like to use a variety of colors, yellow, red, and even purple if I can find them!
- 10 asparagus spears cut into bite-sized pieces
- 1 1/2 cups fresh or frozen peas I like to use just peas, but you could also use snap peas and include both the peas and the pods in your soup.
- 6 cups chicken broth or stock You can also use vegetable broth
- 1/2 cup shredded parmesan cheese
- 3 tbsp basil pesto homemade or store-bought
- 1/4 cup fresh lemon juice about 2 lemons
- seal salt & freshly ground black pepper to taste
- Parmesan cheese and fresh herbs for topping optional
Instructions
- Heat your olive oil in a large pot over medium heat. Add your diced onion, garlic, carrots, and celery, and saute until the onions are translucent and the carrots and celery have softened slightly, about 5 minutes.
- Add the sliced potatoes and chicken broth, and season with salt and pepper.
- Bring to a boil, then reduce the heat, simmer, stirring often, until the potatoes are soft. Be careful not to overcook your potatoes; you want them to be soft, but not mushy!
- Once the potatoes are soft, add your cut asparagus and peas to the soup and stir to combine, simmer just till the asparagus is fork tender, about 5 minutes.
- Finally, add your shredded parmesan cheese, basil pesto, and lemon juice, and stir to combine. Taste and season with additional salt and pepper if needed.
- Serve with an additional sprinkle of Parmesan cheese and your favorite fresh spring herbs if desired. I love to serve this soup with a crusty piece of buttered sourdough bread.
- Enjoy!
Notes
Any leftover springtime soup can be stored in an airtight container in the fridge for up to 5 days.
White beans (I like cannellini beans) also make a lovely addition to this soup, and add a little extra protein. On the same note, you could also add your favorite pasta to this recipe. Just be sure to cook your pasta to al denta before adding it to your soup!
Feel free to add any of your favorite seasonal veggies to this soup; mushrooms, spring onions, green beans, baby spinach, collard greens, and English peas would all be delicious. You can also add crushed red pepper or any of your favorite herbs!
Nutrition
Calories: 263kcalCarbohydrates: 34gProtein: 9gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 1229mgPotassium: 721mgFiber: 6gSugar: 8gVitamin A: 4787IUVitamin C: 33mgCalcium: 146mgIron: 3mg
Tried this recipe?Let us know how it was!