Creamy spring vegetable soup
Servings: 3 -4
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 cloves garlic minced
- 125 g frozen peas ~ 1 cup
- 140 g broccoli florets ~ 1/2 medium head
- 100 g asparagus ~ 10 spears, trimmed and cut into 1 inch pieces
- 750 ml vegetable stock
- Black pepper
- 3 tbsp chives chopped
- 50 g fresh spinach
- 2 tbsp plain Greek yogurt heaped
Instructions
- Heat the oil in a large saucepan, and add the onion and garlic. Cook over a medium-low heat for 5 minutes, stirring regularly, until fairly soft. Add the peas, broccoli and asparagus, and then pour over the vegetable stock. Season with plenty of black pepper (you will also need some salt if you used low sodium stock).
- Bring to a simmer, and cook for around 15 minutes, until the vegetables are tender but still bright green. Add the chives and spinach, and cook for a further 1 minute, until the spinach has wilted.
- Using an immersion blender, blend the soup until smooth. Add the Greek yoghurt, and mix to combine. Serve topped with any extra yoghurt and chives.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.