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Photo of Spring garden vegetable soup by WW

Spring garden vegetable soup

2
Points® value
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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