This vibrant coloured soup is perfect to start any meal of the day! It is jam-packed with veggies and fibers and vitamins. Good news is you can slurp this soup hot on a freezing day and have it cold on a hot sunny day! Then, let’s get going and waste no time!
In a sauce pot, heat 2 tablespoons olive oil on medium. Add carrots, leek,
fresh thyme, and 1/4 teaspoon salt. Cook for 8 minutes, stirring.
Add red potatoes, chopped, and lower-sodium vegetable broth. Partially
cover and heat to boiling on high; reduce heat to simmer. Cook 25
minutes or until potatoes are tender.
Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir
in navy beans (optional), fresh dill, 1/4 teaspoon salt and ⁄ teaspoon
pepper.
Servings 4
- Amount Per Serving
- Calories 330
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 1020mg43%
- Total Carbohydrate 62g21%
- Dietary Fiber 7g29%
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a sauce pot, heat 2 tablespoons olive oil on medium. Add carrots, leek,
fresh thyme, and 1/4 teaspoon salt. Cook for 8 minutes, stirring.
Add red potatoes, chopped, and lower-sodium vegetable broth. Partially
cover and heat to boiling on high; reduce heat to simmer. Cook 25
minutes or until potatoes are tender.
Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir
in navy beans (optional), fresh dill, 1/4 teaspoon salt and ⁄ teaspoon
pepper.
