Spring Vegetable Soup
Light, fresh soup celebrating spring with asparagus, peas, leeks, and fresh mint. Bright seasonal flavors.
Nutrition per serving
125 Calories
5g Protein
16g Carbs
5g Fat
4g Fiber
Ingredients
Instructions
- . Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- . Add broth and potato. Bring to a boil, then reduce heat and simmer 10 minutes until potato is tender.
- . Add asparagus and cook 5 minutes. Add peas and cook 2-3 minutes until bright green and tender.
- . Stir in lemon zest, lemon juice, mint, and chives. Season with salt and white pepper.
- . Ladle into bowls and top with a dollop of crème fraîche.
Recipe Notes
- Don't overcook—vegetables should be bright green
- Add herbs off the heat to preserve freshness
- Best served the day it's made