Light spring soup

Light Spring Soup – A Warm Embrace of the Season

Who doesn't love to feel the aroma of spring on their plate? Spring soup is a dish that brings our senses to life and fills our souls with fresh energy. This recipe is perfect for sunny days when we want to enjoy seasonal vegetables, full of vitamins and flavor. It's a quick, easy-to-make soup, ideal for a light dinner or a revitalizing lunch.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total: 40 minutes
Servings: 4

Ingredients:
- 1 tablespoon extra virgin olive oil
- 1/2 red onion, quartered
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- 50 grams mini carrots (or regular carrots, sliced thin)
- 1/2 zucchini, diced
- 1 tomato, diced
- 50 grams peas (fresh or frozen)
- 1.5 liters water
- Salt and pepper, to taste

Let's begin our culinary journey!

1. Prepare the ingredients: Start by washing and cutting all the ingredients. Make sure you have everything at hand to make the cooking process as smooth as possible. Cutting the vegetables into uniform sizes not only looks nice but also helps them cook evenly.

2. Sauté the onion: In a large pot, heat the olive oil over medium heat. Add the quartered red onion and sauté for about 2 minutes until it becomes slightly translucent. This will form the flavorful base of your soup.

3. Add garlic and oregano: Once the onion is softened, add the chopped garlic and oregano. Stir well and let it cook for 1 minute. Be careful not to burn the garlic as it can become bitter.

4. Carrots and zucchini: Now add the mini carrots and diced zucchini. Cook them together for 5-6 minutes, stirring occasionally. This step will allow the vegetables to release their flavors and become slightly tender.

5. Tomato and peas: Add the diced tomato and peas to the pot. Stir well to combine all the ingredients. These vegetables will add a touch of natural sweetness to your soup.

6. Boiling: Pour 1.5 liters of water into the pot and bring the soup to a boil. Once it starts boiling, reduce the heat to low and let it simmer for 20 minutes. This time will allow the flavors to meld and the vegetables to become tender.

7. Season: Finally, taste the soup and add salt and pepper to your liking. You can also experiment with other spices, such as basil or dill, to give it a personalized touch.

Serving: The spring soup is served warm, with a slice of crusty bread on the side or homemade croutons for added texture. You can also add a spoonful of Greek yogurt or sour cream for a creamier taste.

Practical tips:
- If you want a heartier soup, you can add diced potatoes or beans.
- A vegan option is to skip the dairy and use coconut milk to enrich the flavor.
- This soup is perfect for making ahead; it can be refrigerated and easily reheated.

Nutritional benefits: This soup is packed with vitamins and minerals from the fresh vegetables. It is an excellent source of fiber, which aids digestion, and the olive oil provides healthy fats for the heart. Additionally, it is low in calories, with about 80-100 calories per serving, depending on the chosen ingredients.

Frequently asked questions:
- Can I use frozen vegetables? Yes, it's a great option, especially out of season. Just make sure to let them thaw before adding them to the soup.
- How can I make the soup spicier? You can add a bit of fresh chili pepper or red pepper flakes during the sautéing of the onion.

This spring soup is not just a simple recipe but a true celebration of flavors and colors. It brings a touch of sunshine to every bowl and invites you to enjoy every spoonful. Try it and let yourself be carried away by the taste of fresh vegetables!