Spring Vegetable Soup

Vegetarian Times Issue: May 1, 1999 p.35

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This soup is easy to make and requires very little cooking, which means the vegetables stay fresh-tasting and flavorful. The first peas of the season would be the best choice, but frozen peas are an excellent alternative. Accompany this soup with whole-grain bread.

Directions

In large saucepan, heat oil over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes.
Add peas and cook, stirring, 1 minute. Add hot broth and bring to boil. Cook 1 minute. Stir in lettuce, salt and pepper. Serve hot with lemon wedges to squeeze into each portion.

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ingredient list

4 to 6 servings

1 Tbs. olive oil
1 medium onion, minced (1 cup)
1 small clove garlic, minced
1 large carrot, finely diced ( 3/4 cup)
1 cup shelled fresh or frozen peas, thawed
6 cups vegetable broth, heated
2 cups shredded romaine lettuce
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Lemon wedges for serving

Nutritional Information

Per SERVING:

Calories	115
Protein	6g
Total Fat	5g
Saturated Fat	1g
Carbs	15g
Sodium	1mg
Fiber	3g

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