I use a combination of thinly sliced carrots, zucchini, yellow squash, snow peas and asparagus, but you can use almost any vegetables you like. Broccoli, cauliflower or green peas all would work well in the soup.
The soup is light, but very flavorful and is a great way to enjoy veggies at lunch.
Sprinkle each serving with a little freshly grated Parmesan and serve with some good, crusty bread.
SPRING VEGETABLE SOUP
1 tablespoon olive oil
1 teaspoon minced garlic
2 medium carrots, peeled and sliced into thin discs
1 medium zucchini, quartered lengthwise and ¼-inch thick pieces
2 small summer squash, cut into ¼-inch pieces
1 cup snow peas, cut into matchsticks
1 small bunch thin asparagus or regular asparagus, cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
3-4 Roma tomatoes, diced
Juice of 1 lemon
1 cup tomato or vegetable juice
3 cups reduced-sodium or homemade chicken stock Freshly grated Parmesan cheese, for serving
Heat the oil in a large nonstick over medium-high heat. Add the garlic, carrots, zucchini, summer squash, snow peas and asparagus. Season with salt and pepper and cook, stirring, until vegetables are beginning to wilt, about 3 minutes. Add the tomatoes, lemon juice, tomato or vegetable juice and chicken broth. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and add salt and pepper, if needed. Serve, passing freshly grated Parmesan at the table.
Makes 6 servings.