Spring Vegetable Brothy Soup

American · Spring · 30 min · Serves 4 · By Lesapor Test Kitchen

This light and refreshing soup is perfect for a spring lunch or dinner. It combines fresh, seasonal vegetables with a delicate broth that highlights their natural flavors. The touch of olive oil adds a rich finish.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, low-sodium
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 cup baby spinach, packed
• 1 tablespoon lemon juice, freshly squeezed
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for 3-4 minutes until the onion is translucent.
3. Pour in the vegetable broth and bring to a gentle simmer.
4. Add the asparagus and sugar snap peas, and cook for 5 minutes until tender but still crisp.
5. Stir in the baby spinach, allowing it to wilt slightly.
6. Add the lemon juice, and season with flaky sea salt and black pepper to taste.
7. Remove from heat and serve warm in bowls.