Spring Soup


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth
  • 1 cup chopped asparagus
  • 1 cup chopped carrots
  • 1 cup chopped zucchini
  • 1 cup chopped mushrooms
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 3-5 minutes until onion is translucent.
  2. Add chicken or vegetable broth to the pot and bring to a boil.
  3. Add asparagus, carrots, zucchini, mushrooms, thyme, salt, and pepper. Reduce heat to medium-low and simmer for 15-20 minutes until vegetables are tender.
  4. Use an immersion blender or transfer soup to a blender in batches to puree until smooth.
  5. Serve hot, garnished with fresh parsley.

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