Spring Vegetable Soup
This spring vegetable soup is a quick, healthy, and satisfying recipe packed with fresh vegetables like carrots, peas, and potatoes. Enjoy its comforting flavors any day of the week!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely minced (about 1 cup)
- 1 large celery stalk, diced (about 1 cup)
- 2 medium carrots, sliced (about 1 heaped cup)
- 3 medium potatoes, diced (about 2 cups)
- 4 cups vegetable stock (1 liter)
- ½ teaspoon dried thyme
- to taste black pepper
- 5 ounces frozen peas (1 cup/150 grams)
- small pasta or noodles (optional)
Instructions
- In a medium pot, heat the olive oil on low-medium heat. Add the minced onion and diced celery, and sauté until the onion turns translucent, about 3 minutes.
- Add the sliced carrots, diced potatoes, vegetable stock, dried thyme, and a pinch of black pepper. Stir everything together and cover the pot with a lid.
- Increase the heat to bring the mixture to a boil, then reduce to low heat. Let the soup simmer for 15 minutes, allowing the vegetables to soften and the flavors to meld.
- Add the frozen peas and small pasta (if using). Cook for an additional 5 minutes or until the pasta is tender and the vegetables are fully cooked.
- Check the seasoning, adjusting with black pepper or a sprinkle of salt if needed. Serve warm and enjoy!