Name: Springtime Soup
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Ingredients: Olive Oil; 1 small red onion (chopped); 2 stalks celery (chopped); 2 carrots (chopped); 2 large cloves garlic (minced); 1 quart low sodium veggie broth; 1 14.5 oz can diced tomatoes; 4 cups water; ¼ cup short grain brown rice; 1 ½ cups frozen baby lima beans; 1 ½ cups frozen peas; 1 bunch asparagus; juice from ½ lemon; ½ cup fresh basil (more for garnish); salt and pepper to taste

The best recipe for Springtime Soup

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springtime soup vegan gluten free best recipe

Even though the warm weather has finally arrived I am not ready to let go of soup! Nothing tastes better after a long day! Soups are also a great way to get in a ton of vegetables! This soup shouts spring with the asparagus, lemon and fresh basil! Asparagus is one of the first vegetables to sprout out of the thawed ground. It provides a good source of dietary fiber, beta-carotene, B vitamins, calcium, iron, zinc, and the list goes on and on! You get the point; asparagus is downright just good for you!

Recipe adapted from “The Moosewood Restaurant” cookbook

Springtime Soup

The best recipe for Springtime Soup

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Prep Time: 3

Cook Time: 15

Total Time: 18

Course: Kid food, Soup

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 231kcal

Cost: $10

Ingredients

Olive Oil
1 small red onion chopped
2 stalks celery chopped
2 carrots chopped
2 large cloves garlic minced
1 quart low sodium veggie broth
1 14.5 oz can diced tomatoes
4 cups water
¼ cup short grain brown rice
1 ½ cups frozen baby lima beans
1 ½ cups frozen peas
1 bunch asparagus
juice from ½ lemon
½ cup fresh basil more for garnish
salt and pepper to taste

Instructions

Pour a few generous glugs of olive oil into a large soup pot.
Over medium low heat, sauté onions, carrots, celery and garlic for about 10 minutes.
Add veggie broth, water, brown rice and tomatoes. Bring to a boil then add baby lima beans and asparagus, return to a boil.
Turn down heat and cook until rice is tender.
Add salt, lemon juice, peas and basil. Cook for about 5 minutes.
Garnish with basil and enjoy 🙂

Notes

This soup would pair nicely with pita bread and hummus or topped with freshly grated Parmesan cheese.

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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