A Pot-a-Soup

written by Katie McMinn March 7, 2016

I am always looking for easy and quick meals. Thomas loves soup. He’ll make a ramen noodle soup at midnight some nights but that’s beside the point. Soup. What’s easier and quicker than soup? As the spring approaches this soup is perfect. It has an array of spring veggies. It’s light and airy much like the spring. Enjoy!

INGREDIENTS

7 cups vegetable broth
1 cup chopped carrots
1 cup chopped celery
1 medium onion, coarsely chopped
1 cup chopped asparagus
1 cup chopped mushrooms
1/2 tablespoon kosher salt
2 tablespoons chopped parsley
1 tablespoon chopped tarragon
Freshly ground pepper

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INSTRUCTIONS

In a large pot, combine the vegetable broth with the carrots, celery, onion, asparagus and mushrooms. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes. Stir in the parsley and tarragon. Season with pepper and serve.

PaS1

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