Your New Favorite Spring Soup for Under $10 - Everyday Food with Sarah Carey

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

asparagus

🥗Healthier: green beans

💰Cheaper: broccoli

Green beans are more affordable and still provide crunch.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds similar acidity at a lower cost.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Stir in diced carrots and potatoes, cook for another 5 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil.

Add asparagus and peas, reduce heat, and simmer for 10-15 minutes until vegetables are tender.

Stir in thyme, parsley, lemon juice, salt, and black pepper.

Blend the soup for a smoother texture, if desired, or leave chunky.

Adjust seasoning to taste before serving.

Cooking Techniques

Spice Level: