Spring Vegetable Soup
This soup is easy to make and requires very little cooking, which means the vegetables stay fresh-tasting and flavorful. The first peas of the season would be the best choice, but frozen peas are an excellent alternative. Accompany this soup with whole-grain bread.
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This soup is easy to make and requires very little cooking, which means the vegetables stay fresh-tasting and flavorful. The first peas of the season would be the best choice, but frozen peas are an excellent alternative. Accompany this soup with whole-grain bread.
Ingredients
- 1 Tbs. olive oil
- 1 medium onion, minced (1 cup)
- 1 small clove garlic, minced
- 1 large carrot, finely diced ( 3/4 cup)
- 1 cup shelled fresh or frozen peas, thawed
- 6 cups vegetable broth, heated
- 2 cups shredded romaine lettuce
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Lemon wedges for serving
Preparation
- In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.
- Add peas and cook, stirring, 1 minute. Add hot broth and bring to boil. Cook 1 minute. Stir in lettuce, salt and pepper. Serve hot with lemon wedges to squeeze into each portion.
Nutrition Information
- Serving Size 4 to 6 servings
- Calories 115
- Carbohydrate Content 15 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 1 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g