Light Vegetable Soup with Spinach
Continuing my spinach soup adventures, this simple vegetable soup included baby potatoes, cauliflower, carrots, snap pea, peas, corn, with the spinach thrown in right at the end after the heat was off.
I really loved this light, fresh soup! It's the kind of meal you can feel 100% good about and it's quick to make to boot!
Light Vegetable Soup with Spinach:
1 TBS olive oil
1/3 onion, finely chopped
1 large garlic clove, minced
1 pinch Herbes de Provence
5 baby potatoes, cut into small cubes
2 carrots, thinly sliced and cut in half for larger pieces
1/2 cup cauliflower florettes
4 cups vegetable broth
1/4 cup peas (I used frozen)
1 cob corn kernels
1/2 cut snap peas, cut into 4
2 big handfuls of baby spinach
S & P
Heat the oil in a heavy bottomed saucepan. Add the onions, and cook for a few minutes until they start to soften. Add the minced garlic and Herbes de Provence, stir well, and cook for 1 minutes. Add the potatoes and carrots. Cover and cook for 4-5 minutes, stirring to avoid sticking. Add the cauliflower the last minute.
Add the vegetable broth and bring to a boil. Turn down to a simmer and cook 5 minutes. Add the peas, cook 3 more minutes. Add the corn and snap peas and cook 2-3 minutes. Turn off the heat and stir in the spinach. Adjust seasoning and serve.