Spring Vegetable Soup

This light soup is laden with carrots, asparagus and peas simmered in a fragrant broth. If you like, top each serving with freshly grated Parmesan cheese.

10 min.
15 min.
Makes 6 side-dish servings (1 1/2 cups each)



1. Remove and discard green, leafy portion of leeks; thinly slice white and light green portions. In a large saucepan or Dutch oven, heat olive oil over medium-low heat. Cook leeks and garlic until softened, about 2 minutes, stirring occasionally.

2. Add broth, tomatoes and carrots; bring mixture to a boil. Reduce heat to low; cover and simmer for 5 minutes.

3. Stir in asparagus, peas and thyme; cover and simmer for 4 to 5 minutes or until asparagus is tender.

4. Stir in parsley, lemon juice, salt and pepper.

Quick Tip: To clean leeks effectively, trim them, then slit them lengthwise about a third of the way through. You can then open the leaves a little and wash away any stubborn dirt from between the layers under cold running water.

Nutrition Per Serving

152 Calories, 6g Fat, 1g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 413mg Sodium, 19g Carbs, 4g Fiber, 6g Sugar, 8g Protein. Daily Values: 106% Vitamin A, 38% Vitamin C, 8% Calcium, 19% Iron
© 2017 Marsh Supermarkets, Inc.