Spring Garden Vegetable Soup

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 reduced sodium vegetable broth

4 cup(s)

fresh cherry tomato(es)

1 cup(s), or grape tomatoes, halved

table salt

¾ 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.

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