Spring Vegetable Zucchini Noodle Soup
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(2)
Ingredients
Not specified
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 10 spears of asparagus, trimmed and halved
- 4 15 oz cans vegetable broth
- 1 1/2 cups frozen peas
- Juice of 2 lemons
- 1 cup freshly chopped spinach
- 1/4 cup freshly chopped basil
- 2 medium zucchini, spiralized
- Salt and black pepper to taste
- Freshly grated parmesan cheese for serving, if desired
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Preparation
Step 1
In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic, and asparagus. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the asparagus is tender.
Step 2
Add the broth, peas, lemon juice, spinach, and basil. Simmer for 5 minutes.
Step 3
Stir in the zucchini noodles and cook an additional 2 minutes until the zucchini noodles can soften.
Step 4
Season with salt and black pepper to taste. Serve immediately and garnish with parmesan cheese, if desired.
Step 5
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Chef's notes
If you need the soup to be vegan, omit the parmesan cheese.
