Description
A light and nutritious spring soup packed with fresh vegetables and herbs.
Ingredients
Scale
- 2 cups fresh spinach
- 1 cup chopped carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add spinach, salt, pepper, and thyme. Cook for 3 more minutes.
- Serve hot.
Notes
- You can substitute spinach with kale or Swiss chard.
- Add lemon juice for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 4g
- Sodium: 600mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spring soup healthy vegetarian recipe