SPRING VEGETABLE SOUP with garlicky croutons!

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.

Chop 1 onion and add to a pot.

Chop 2 cloves garlic and add to the pot with the onion.

Chop off the tough ends of the asparagus and cut it into bite-sized pieces, then add to the pot.

Add 2 cups of frozen peas to the pot and stir well.

Add 1 can of diced tomatoes to the pot.

Pour in 4 cups of homemade chicken stock and stir to combine.

Bring the mixture to a boil.

Once boiling, add parsley, rosemary, salt, and black pepper to taste.

Lower the heat and let the soup simmer for about 40 minutes, stirring occasionally.

Chop bread into 1/4 to 1/2 inch pieces for croutons.

Toss the bread pieces with olive oil and garlic powder in a bowl.

Spread the croutons on a baking sheet and bake in a preheated oven at 400 degrees for about 5 minutes.

Stir the croutons and return them to the oven for another 5 to 7 minutes or until crispy.

Serve the soup in a bowl and top with croutons.

Cooking Techniques

Equipment Needed

Spice Level: