Serves 4
137 cal · 35 min
Spring Vegetable Soup
Recipe GLPR97de1bd87b924b
A light and vibrant soup bursting with fresh spring vegetables. Red cabbage, tomatoes, artichoke hearts, and green peas are simmered together in a savory vegetable broth infused with basil. This wholesome dish is perfect as a refreshing starter or light meal.
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Ingredients
1 tablespoon extra virgin olive oil
1/4 head red cabbage, finely shredded (about 2 cups)
2 medium ripe tomatoes, seeded and chopped
1/2 cup canned artichoke hearts, drained and chopped
1 cup green peas, frozen or fresh
2 1/2 cups low-sodium vegetable juice
1 cup water
2 teaspoons dried basil
Salt and freshly ground black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Place a large soup pot on the stovetop and heat over medium heat. Add the olive oil and allow it to warm for about 1 minute.
Add the shredded red cabbage, chopped tomatoes, chopped artichoke hearts, and green peas to the pot. Stir well to combine and sauté for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften slightly.
Pour in the low-sodium vegetable juice and water. Stir to blend all ingredients together.
Increase the heat to high and bring the soup to a rolling boil.
Once boiling, reduce the heat to low and add the dried basil. Stir in the basil and allow the soup to simmer gently for 10 minutes, or until all vegetables are tender and the soup reaches a piping hot temperature throughout.
Ladle the soup into individual serving bowls.
Taste the soup and season each serving with salt and freshly ground black pepper according to your preference.
