Looking for a delicious and nutritious meal that’s perfect for spring? Try this spring vegetable soup recipe! Made with fresh asparagus, artichokes, and peas, this soup is packed with flavor and nutrients. Plus, it’s easy to make and perfect for a quick and healthy lunch or dinner.
This spring vegetable soup recipe is made with a variety of fresh vegetables and a few other key ingredients:
- 4 tablespoons olive oil, divided
- 6 scallions, thinly sliced, white and green parts separated
- 6 cups low-sodium chicken broth
- 1 Parmesan rind (optional)
- 1/2 teaspoon black pepper
- 4 slices of crusty bread
- 1/2 cup grated Parmesan cheese
- 1 can artichoke hearts, drained and quartered
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 sprigs of fresh thyme
- Salt and pepper to taste
This soup is easy to make and can be ready in under an hour. Here’s how to do it:
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced scallions (white parts only) and cook until lightly browned, about 1-2 minutes.
- Add the chicken broth, Parmesan rind (if using), and black pepper. Bring to a boil.
- While the soup is heating up, brush both sides of the bread slices with the remaining olive oil and place them on a baking sheet. Sprinkle grated Parmesan cheese on top of each slice and broil for 1-2 minutes, or until lightly browned. Set aside.
- Add the artichoke hearts to the soup and reduce heat to medium. Cook for 5 minutes.
- Add the asparagus and cook for 2-4 minutes, or until it’s tender. Stir occasionally.
- Add the peas and cook for 3 more minutes, stirring occasionally.
- Remove the thyme sprigs and Parmesan rind (if used) from the soup. Stir in the scallion greens and season with salt and pepper to taste.
- Ladle the soup into bowls and drizzle with additional olive oil. Serve with the Parmesan toasts on the side.
This spring vegetable soup recipe is a great way to enjoy the fresh flavors of spring. It’s easy to make, packed with nutrients, and absolutely delicious. Whether you’re looking for a quick and healthy lunch or a satisfying dinner, this soup is sure to hit the spot.
So why not give it a try? Your taste buds and your body will thank you!
Frequently Asked Questions
Who wrote the recipe?Unfortunately, the article does not mention who wrote the recipe.
What type of broth is recommended for this recipe?The article does not specify what type of broth to use. You may use any type of broth that you prefer or have on hand.
Where can I find more recipes from The Washington Times?You can find more recipes and dinner ideas from The Washington Times food section. Unfortunately, the article does not provide a link or information on how to access the food section.
What are some substitutes for the ingredients in the recipe?The article does not provide information on substitutes for the ingredients. However, you may use any similar ingredient that you prefer or have on hand. For example, you can substitute asparagus with green beans, or use vegetable broth instead of chicken broth for a vegetarian option.