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Spring Asparagus Vegetable Soup
Benchi

Spring Asparagus Vegetable Soup

As the weather warms up, I crave lighter meals that still pack a punch of flavor. This Spring Asparagus Vegetable Soup is exactly what I reach for when the vibrant hues of spring inspire my cooking. The combination of fresh asparagus, hearty vegetables, and aromatic herbs creates a delicious and satisfying bowl that's perfect for any occasion. Plus, it’s a breeze to prepare, making it an ideal dish for a quick lunch or a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bunch fresh asparagus, trimmed and cut into pieces
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1 unit Juice of lemon
  • Fresh herbs (optional, for garnish)

Equipment

  • Large pot

Method
 

Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the chopped asparagus, diced carrot, and zucchini to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and let it simmer for 20 minutes, allowing the flavors to meld.
  4. Once cooked, add salt, pepper, and the lemon juice. Blend the soup to your desired consistency if preferred, and serve hot, garnished with fresh herbs.