Homemade Spring Vegetable Soup Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Trim the asparagus and cut it into bite-sized pieces. Peel and dice the carrots. Rinse the peas and spinach.
• STEP 2.In a large pot, heat some olive oil over medium heat. Add the diced carrots and cook for a few minutes until they start to soften.
• STEP 3.Next, add the asparagus and cook for another few minutes. Then, add the vegetable stock and bring the soup to a boil.
• STEP 4.Reduce the heat to low and let the soup simmer for about 15 minutes, or until the vegetables are tender.
• STEP 5.Add the peas and spinach to the pot and cook for an additional 5 minutes, until the peas are cooked through and the spinach has wilted.
• STEP 6.Season the soup with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

• Feel free to customize this soup with your favorite spring vegetables. You can add zucchini, green beans, or any other vegetables you like.
• For a creamier soup, you can blend a portion of the soup using an immersion blender or a regular blender.
• Garnish the soup with fresh herbs like parsley or dill for an extra burst of flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.