Spring in a bowl...

Spring vegetable soup - an explosion of flavors and colors

When it comes to soups, nothing compares to a light, fresh vegetable soup that brings spring into every bowl. This simple vegetable soup recipe is perfect for days when we want to enjoy a healthy and comforting dish without too much effort. With accessible ingredients and a quick preparation time, this soup is sure to become a family favorite.

Total preparation time: 30 minutes
Cooking time: 20 minutes
Number of servings: 4

Ingredients:
- 1 medium onion
- 1 large carrot
- 1 medium potato
- 200 g of broccoli (about 1/2 bunch)
- 100 g of peas (can be fresh or frozen)
- 100 g of corn (can be fresh or canned)
- 1 cube of broth concentrate (vegetable or meat, depending on preference)
- 3 cups of water (about 750 ml)
- 1-2 tablespoons of dried tarragon (preferably French for a more refined taste)
- Salt and pepper to taste
- Olive oil (optional, for serving)

Preparation:

1. Preparing the vegetables: Start by peeling and chopping the onion, carrot, and potato into small cubes, about 1 cm. This will allow the vegetables to cook evenly and quickly.

2. Boiling the water: Place a medium pot over moderate heat and pour in the 3 cups of water. Let the water come to a boil.

3. Adding the vegetables: Once the water is boiling, add the chopped onion, carrot, and potato. These vegetables will form the base of the soup and add sweetness and flavor. Let them boil for 5-7 minutes until they start to soften.

4. Adding broccoli, peas, and corn: Add the broccoli pieces, peas, and corn to the pot. These colorful vegetables will not only enrich the soup but also bring a pleasant texture. Boil everything for another 5-10 minutes.

5. Seasoning: Once all the vegetables are cooked, add the broth cube and dried tarragon. Stir well until the cube dissolves completely. Taste the soup and add salt and pepper to preference.

6. Serving: Once the soup is ready, remove it from the heat and let it cool for a few minutes. Serve the soup warm, with a drizzle of olive oil if desired. This will add extra flavor and make the soup look even more appetizing.

Helpful tips:
- Vegetable variations: You can add other seasonal vegetables, such as zucchini, green beans, or even spinach. Each ingredient adds a unique flavor, so feel free to experiment.
- Soup ice cubes: If you have leftover soup, you can pour the leftovers into ice cube trays and freeze them. These cubes can later be added to other dishes or soups to enrich their flavor.
- Delicious combinations: This soup pairs very well with a slice of toasted bread or crispy croutons. You can also add a few slices of avocado or feta cheese on top for an extra flavor boost.

Nutritional benefits:
This spring soup is rich in vitamins and minerals thanks to the fresh vegetables. Broccoli is an excellent source of vitamin C, and carrots are full of beta-carotene. Peas and corn also add fiber and protein, making this soup a nutritious choice.

Frequently asked questions:
- Can I use frozen vegetables? Absolutely! Frozen vegetables are just as nutritious as fresh ones and cook very well in soup.
- How can I adapt the recipe for a vegetarian diet? This recipe is already vegetarian, but make sure to use a vegetable broth cube to keep the dish 100% plant-based.

Conclusion:
This spring vegetable soup is not only a healthy choice but also a simple and quick recipe, perfect for busy days. With each spoonful, you will feel spring making its way into your bowl. I challenge you to try it and experiment with different vegetables and spices! Perhaps, at some point, even your kids will discover the joy of broccoli. Enjoy your meal!