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–+ servings
Spring veg and lemon broth

Fresh Spring Veg and Lemon Broth to Brighten Your Day

A vibrant spring veg and lemon broth bursting with flavors, ready in under 20 minutes and under 300 calories.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 tablespoon olive oil substitute with avocado oil if desired
  • 1 tablespoon butter use a vegan alternative for dairy-free version
  • 2 stalks celery sliced
  • 2 cups vegetable stock low-sodium for a healthier option
  • 1 cup leeks sliced and well-cleaned
  • 2 cloves garlic crushed
For the Pasta and Greens
  • 1 cup small pasta shapes whole grain or gluten-free option
  • 2 cups baby leaf greens like spinach or kale
For Garnishing
  • ¼ cup basil chopped, substitute with dried basil if necessary
  • 1 lemon lemon zest and juice
  • ¼ cup Parmesan cheese omit or replace with nutritional yeast for vegan option

Equipment

  • large pan

Method
 

Step-by-Step Instructions
  1. In a large pan, heat olive oil and butter over medium heat. Add sliced celery and sauté for about 5 minutes until soft.
  2. Stir in the sliced leeks and cook for an additional 5 minutes until they are soft and translucent.
  3. Add the crushed garlic to the pan and cook for 1 minute until fragrant.
  4. Pour in vegetable stock and bring to a gentle boil.
  5. Add the small pasta shapes and cook for 4 minutes until al dente.
  6. Stir in baby leaf greens and wilt them in the broth for about 4 minutes.
  7. Remove from heat and mix in chopped basil, lemon juice, and zest.
  8. Ladle the broth into bowls and garnish with Parmesan cheese before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For best flavor, use fresh herbs and adjust seasoning to taste. Store leftovers in the fridge for up to 3 days or freeze for later use.

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