30 Minute Spring Veggie and Lemon Soup
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Cook time: 
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Serves: Serves 4
Full of bright green vegetables and flavored with garlic and lemon, this veggie-based soup is the perfect meal to transition from winter to spring.
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup chopped asparagus
  • 1 cup chopped snow peas
  • 1¼ cup chopped haricot verts
  • 1½ teaspoons salt, divided
  • ¼ teaspoon freshly grated black pepper
  • 32 ounces unsalted chicken stock
  • 1 parmesan cheese rind
  • Zest of 1 lemon (about 2½ teaspoons)
  • 2½ tablespoons lemon juice
  • 1¼ cup shelled English peas
  • 1 cup mini ravioli or small pasta
  • Parmesan cheese garnish
  1. Heat a large pot to a medium heat. Add butter. Once butter melts, add garlic and shallot. Sauté until fragrant, about 1-2 minutes. Add asparagus, snow peas, haricot verts, 1 teaspoon salt, and pepper. Cook for 2-3 minutes until veggies are bright green. Add chicken stock, rind, zest, lemon juice, ravioli and remaining salt. Bring to a boil and reduce to a simmer until pasta is cooked, about 12-13 minutes.
  2. In the last 2-3 minutes of cooking, add peas.
  3. Season soup to taste with salt and lemon juice. Remove remaining rind. Garnish with freshly grated parmesan cheese, and serve with crispy ciabatta.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/spring-veggie-lemon-soup/