Spring Garden Vegetable Soup (for Best of Vegetarian)

2
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

2 tsp

Uncooked carrot(s)

1 medium, diced

Uncooked celery

1 rib(s), medium, diced

Uncooked fennel bulb(s)

½ medium, trimmed and chopped

Uncooked vidalia onion(s)

½ medium, chopped

Garlic clove(s)

3 medium clove(s), minced

Fat free vegetable broth

4 cup(s)

Fresh cherry tomato(es)

1 cup(s), or grape tomatoes, halved

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground

Uncooked asparagus

¼ pound(s), trimmed and cut into 2-inch lengths

Uncooked sugar snap peas

¼ pound(s), trimmed and cut in half

Lemon zest

1 tsp, grated

Fresh lemon juice

2 Tbsp

Grated Parmesan cheese

¼ cup(s)

Dill

1 Tbsp, chopped fresh

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.

Notes

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.