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Spring Vegetable Soup with Chopped and Grated Root Vegetables
This Spring Vegetable Soup is a light, nutritious, and flavorful dish that’s perfect for transitioning from the colder months into the freshness of spring. Featuring a mix of chopped and grated root vegetables, this soup is both hearty and vibrant, showcasing the natural sweetness of the vegetables while providing a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and grated
- 1 small turnip, peeled and grated
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 potato, peeled and chopped
- 6 cups vegetable broth
- 1 cup green beans, chopped
- 1 cup peas (fresh or frozen)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon (optional, for brightness)
Instructions
Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
Add Root Vegetables and Broth:
- Stir in the chopped carrots, grated parsnips, grated turnip, celery, zucchini, and potato.
- Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Simmer the Soup:
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the green beans, peas, dried thyme, dried oregano, bay leaf, salt, and pepper.
- Reduce the heat to a simmer and cook for 15-20 minutes, or until all the vegetables are tender.
Finish and Serve:
- Remove the bay leaf from the soup.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if desired.
- Ladle the soup into bowls and garnish with fresh parsley.
Serving Suggestions:
- Serve with a side of crusty bread or a light green salad for a complete meal.
- Top with grated Parmesan cheese or a drizzle of olive oil for added richness.
This Spring Vegetable Soup with Chopped and Grated Root Vegetables is a delightful way to enjoy the freshness of seasonal produce. It’s easy to make, versatile, and perfect for a light lunch or dinner that’s both wholesome and satisfying. Enjoy the vibrant flavors of spring in every bowl!
