If you’ve just returned from a mad dash to the grocery store or gotten a box of produce delivered at your doorstep, you might be wondering what to do with some of those veggies. This nourishing seasonal soup is the answer you’ve been searching for. It’s easy to make, it’s colorful and it’s a good use of your thyme!
Spring Vegetable Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 220.13 kcal
Ingredients
- 2 lbs. baby potatoes
- 1 can chickpeas drained
- 1 bunch of asparagus chopped
- 2 large carrots peeled and diced
- 1 white onion diced
- 3 cloves garlic minced
- 3 sprigs of thyme
- Handful of spinach
- 6 cups vegetable broth
- Salt and pepper
Instructions
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Heat a large Dutch oven over medium heat. Add a little cooking oil to the pot. Add onion and cook for 2 minutes.
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Add garlic, carrots, potatoes, thyme, chickpeas and a pinch of salt and pepper. Cook for 3 minutes.
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Add broth, spinach and another pinch of salt and pepper. Bring to a boil, then lower heat to simmer. Slow cook for 30 minutes.
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Taste soup and adjust seasoning as needed before serving.
Recipe Notes
Serve this soup with homemade bread!
Nutrition Facts
Spring Vegetable Soup
Amount Per Serving
Calories 220.13
Calories from Fat 3
% Daily Value*
Fat 0.33g1%
Saturated Fat 0.09g0%
Sodium 1446.91mg60%
Potassium 1101.59mg31%
Carbohydrates 50.56g17%
Fiber 6.4g26%
Sugar 7.47g8%
Protein 5.41g11%
Vitamin A 5876.39IU118%
Vitamin C 49.44mg60%
Calcium 47.68mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Rather use green beans and celery? Check out this variation of chickpea and vegetable soup.