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–+ servings

One Pot Spring Vegetable Soup in 30 Minutes

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This healthy one pot spring vegetable soup for weeknights is ready in 30 minutes! A fresh, easy spring soup dinner perfect for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Soup
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon (15 ml) Napa Valley olive oil
  • 1 leek sliced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 cup (240 ml) asparagus chopped
  • 1 cup (240 ml) green peas fresh or frozen
  • 2 cups (480 ml) fresh spinach
  • 6 cups (1.4 L) vegetable broth low sodium
  • 1 bay leaf
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon (15 ml) fresh parsley chopped
  • 1 tablespoon (15 ml) fresh Meyer lemon juice

Method
 

  1. Warm the olive oil in a large pot over medium heat.
  2. Add the sliced leeks and sauté for 3 to 4 minutes until softened.
  3. Stir in the garlic, carrots, and celery, and cook for 2 more minutes.
  4. Pour in the vegetable broth and add the bay leaf.
  5. Bring the liquid to a gentle simmer and cook for 10 minutes until the vegetables are tender.
  6. Add the asparagus and peas, then simmer for 3 to 4 minutes.
  7. Stir in the spinach and cook until just wilted.
  8. Season with salt and black pepper, then remove the pot from the heat.
  9. Stir in fresh parsley and lemon juice before serving.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 0.7gSodium: 520mgFiber: 5gSugar: 6g

Notes

Leek Prep: I always make sure to wash my sliced leeks in a bowl of cold water because sand loves to hide in those layers, and nobody wants a gritty soup.
Asparagus