Spring Vegetable Soup

Spring vegetable soup is a great way to enjoy the fresh produce of the season and get a boost of vitamins and nutrients.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Spring Vegetable Soup

Cooking Method: Boiling Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Spring

Ingredients

Servings

• 200 gram Carrots
• 200 gram Potatoes
• 100 gram Peas
• 100 gram Broccoli
• 100 gram Spinach
• 4 cup Vegetable broth
• 1 piece Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and cook until onion is translucent.
2. Add diced carrots and potatoes, and cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes, or until vegetables are tender.
5. Add peas, broccoli, and spinach, and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 22g8%

Sugars 8g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.