Spring garden vegetable soup
2
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Buy extra sugar snap peas when you shop for this recipe. They cook in about 2 minutes and make a delicious side dish when tossed with lemon juice and fresh dill or parsley. Be sure to season them to taste with salt and pepper.
Ingredients
Olive oil
2 tsp(s)
Carrots
1 medium, thinly sliced
Celery
1 stalk(s), medium, thinly sliced
Uncooked fennel bulb
½ cup(s), trimmed and chopped
Vidalia onion
½ medium, chopped
Garlic clove
3 clove(s), medium, minced
Fat free reduced sodium vegetable broth
4 cup(s)
Cherry tomatoes
1 cup(s), or grape tomatoes, halved
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s), coarsely ground
Asparagus
¼ cup(s), trimmed and cut in half
Uncooked sugar snap peas
¼ pound(s), trimmed and cut in half
Lemon zest
1 tsp(s), finely grated
Fresh lemon juice
2 tbsp(s)
Grated Parmesan cheese
¼ cup(s)
Fresh dill
1 tbsp(s), chopped
Instructions
1
Heat oil in large saucepan over medium-high heat. Add carrot, celery, fennel, onion, and garlic. Cook, stirring often, until vegetables are softened, 8 minutes.
2
Add broth, tomatoes, salt, and pepper and bring to a boil. Add asparagus and peas. Reduce heat and simmer until asparagus and peas are bright green and crisp-tender, about 2 minutes. Remove from heat and stir in lemon zest and juice.
3
Ladle soup into 4 serving bowls. Sprinkle evenly with Parmesan and dill.
4
Serving size: 2 cups soup and 1 tablespoon cheese
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