Spring Vegetable Soup - 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.

Start by sautéing 6 scallions (using the white and light green parts) in 2 tablespoons of unsalted butter until translucent, about 4 minutes.

While the scallions are sautéing, quarter 1 pound of new potatoes.

Once the scallions are translucent, add the quartered potatoes, 4 cups of chicken broth, and 4 cups of water to the pot.

Bring the mixture to a boil and cook until the potatoes are almost done, about 12 minutes.

Prepare the asparagus by cutting it into 1-inch pieces and breaking off the tough ends.

When the potatoes are almost done, add the asparagus to the pot and cook for 3 minutes.

Add 1 bunch of flat leaf spinach (stems removed) and 2 cups of frozen peas to the pot, stirring to wilt the spinach and heat the peas through.

Turn off the heat and add 2 tablespoons of chopped fresh dill and the saved green parts of the scallions.

Season the soup with salt and pepper to taste.

Cooking Techniques

Spice Level: