Recipe: Spring Vegetable Soup

Spring Vegetable Soup Recipe

Looking for a tasty spring vegetable soup recipe that goes down deliciously any time of the year? Well, you have found it. Plus, it’s incredibly healthy for you! Fresh veggies all in one delicious concoction that will quickly become a family favorite! All of the sweet, tender vegetables in this soup contain fiber, a probiotic, which is the “food” for the good bacteria in your body. Give your immune system a boost with each bowl. Makes 4 servings.

Spring Vegetable Soup Ingredients

  • 2 tablespoons olive oil
  • ½ cup carrot, diced
  • 2 spring shallots or onions, chopped
  • ½ cup celery, diced
  • 32 ounces vegetable broth
  • 1 15.5-ounce can cannellini beans, rinsed and drained
  • ½ pound asparagus, cut into 1-inch pieces
  • 1 pound fresh sweet peas, removed from pods, or 1 cup frozen
  • 1 tablespoon fresh tarragon leaves, chopped
  • salt and pepper, to taste
  • ¼ cup Parmesan cheese, grated

Spring Vegetable SoupDirections

  • Heat oil in a medium soup pot. Add carrots, shallots, and celery, and sauté for 2 minutes.
  • Pour in broth, add the beans, asparagus, peas, tarragon, salt, and pepper. Bring to a boil, reduce heat and simmer 12 minutes, or until vegetables soften slightly.
  • Grate Parmesan cheese over each portion before serving.

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Nutritionist at Fresh Balance Nutrition
FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.
Jennifer Cohen Katz
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