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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Gluten-Free Vegan Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Spring Minestrone

 

Bright shades of green decorate this soup as a reminder of the new life of Spring. This is a great soup to add any beautiful Spring vegetables or herbs that are available to you, such as fava beans or fresh peas. This recipe is a very basic version with simple ingredients, but try and embellish a bit if possible and if you have a few sprigs of fresh herbs available do not hesitate to stir them in at the end.

Ingredients

  • 1 tablespoon olive oil, extra virgin
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 1 spring onion, chopped
  • 1 celery, stem, washed well
  • 1 cup broccoli, florets
  • ½ lb asparagus, rough stems removed & cut into 1-inch pieces
  • 4 bay leaves
  • 4 cups vegetable no-chicken broth
  • 2 cups baby spinach, or other spring greens

Serving Size: 2 People

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Preparation Instructions

Place a soup pot over medium heat. Add the carrots and saute for 4-6 minutes until slightly golden. Add in the minced garlic, spring onions, and celery. Saute for 2-4 more minutes until the onions change color slightly. Add the broccoli florets and asparagus, saute 2-4 more minutes. Add the Bay leaves and broth. Bring up to a boil and then simmer for 5-10 minutes.

Finish by stirring in the baby spinach leaves and any fresh herbs you may have available.