Spring Veggies Soup
May 15 2018
I use young spring veggies for this soup and chop them in small cubes. It is a bit more work than just purée it all, but I like to mix it up. Plus this has more of a spring-summer vibe!
Sauté the olive oil with the onion, the carrots and celery for 5-7 minutes. Add some salt and pepper.
Add the zucchini and stir for another minute or two and add the stock. Bring to a boil and simmer for 5 minutes.
Add the broccoli and cover. After 2 minutes add the peas and corn and back to cover for another 4-5 minutes.
Taste and adjust seasoning and maybe even sprinkle some parmesan cheese.