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Spring Vegetable Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Soup
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
  1. Heat a large Dutch oven over medium heat. Add a little cooking oil to the pot. Add onion and cook for 2 minutes.
  2. Add garlic, carrots, potatoes, thyme, chickpeas and a pinch of salt and pepper. Cook for 3 minutes.

  3. Add broth, spinach and another pinch of salt and pepper. Bring to a boil, then lower heat to simmer. Slow cook for 30 minutes.

  4. 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.