Description
A wholesome and comforting spring stew filled with tender seasonal vegetables, fresh herbs, and a light flavorful broth that feels both hearty and refreshing.
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 1 1/2 cups baby potatoes, halved
- 1 cup asparagus, cut into pieces
- 1 cup peas (fresh or frozen)
- 1 zucchini, chopped
- 4 cups vegetable or chicken broth
- 1 cup cooked chicken or white beans (optional)
- 2 tbsp fresh herbs (parsley, dill, or thyme), chopped
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until soft.
- Add minced garlic and cook briefly until fragrant.
- Add carrots and potatoes, cooking for a few minutes to build flavor.
- Pour in broth and bring to a gentle simmer.
- Cook for about 15 minutes until vegetables begin to soften.
- Add asparagus, zucchini, and peas.
- Stir in cooked chicken or beans if using.
- Continue simmering until all vegetables are tender.
- Season with salt, pepper, and lemon juice.
- Stir in fresh herbs just before serving.
- Serve warm.
Notes
- Use vegetable broth and beans for a vegan version.
- Add cream for a richer variation.
- Include leafy greens like spinach or kale for extra nutrition.
- Adjust consistency with more broth when reheating.
- Avoid overcooking delicate vegetables to keep them vibrant.
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
