Spring Vegetable Soup Recipe🌸🥕

[benzie]

Hey foodies! I just made this Spring Vegetable Soup, and it turned out so light and flavorful that I had to share. It's perfect for those days when you want something comforting but not too heavy. Here's how I made it—let me know if you try it out or have your own variations!

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Ingredients:​

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1 cup water
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: A squeeze of lemon juice for a bright finish

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Directions:​

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Toss in the carrots and green beans, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and water. Bring it to a gentle boil.
4. Add zucchini, peas, and thyme. Reduce the heat to a simmer and let everything cook for about 10 minutes or until all the veggies are tender but still vibrant.
5. Season with salt and pepper to taste. If you like, add a squeeze of fresh lemon juice to brighten the flavors.
6. Ladle into bowls, garnish with parsley, and enjoy!

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I think what I love most about this recipe is how versatile it is—throw in whatever fresh veggies you have on hand, and it still works. I’d love to hear if you have any tweaks or secret ingredients to make it even better!

 

[darat]

Hey foodies! I just made this Spring Vegetable Soup, and it turned out so light and flavorful that I had to share. It's perfect for those days when you want something comforting but not too heavy. Here's how I made it—let me know if you try it out or have your own variations! View attachment 6935

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Ingredients:​

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 cup peas (fresh or frozen)
• 4 cups vegetable broth
• 1 cup water
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: A squeeze of lemon juice for a bright finish

---

Directions:​

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Toss in the carrots and green beans, and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and water. Bring it to a gentle boil.
4. Add zucchini, peas, and thyme. Reduce the heat to a simmer and let everything cook for about 10 minutes or until all the veggies are tender but still vibrant.
5. Season with salt and pepper to taste. If you like jenny mod porn, add a squeeze of fresh lemon juice to brighten the flavors.
6. Ladle into bowls, garnish with parsley, and enjoy!

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I think what I love most about this recipe is how versatile it is—throw in whatever fresh veggies you have on hand, and it still works. I’d love to hear if you have any tweaks or secret ingredients to make it even better!

Your Spring Vegetable Soup sounds delicious! The combination of fresh vegetables and the light, flavorful broth makes it perfect for a comforting yet refreshing meal. I love the idea of adding lemon juice for a bright finish—it’s a great way to enhance the flavors. I’ll definitely try this out, especially since it’s simple and packed with nutritious ingredients. I might also experiment by adding a few spinach leaves or some beans for extra protein. Thanks for sharing!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Omg, this soup sounds so refreshing and easy to make, love how versatile it is! I’m definitely gonna try adding some spinach or maybe a splash of coconut milk for a twist. Thanks for sharing!