Spring Vegetable Zucchini Noodle Soup

Spring Vegetable Zucchini Noodle Soup

This fresh and simple vegetable soup is made with zucchini noodles and all of your favorite spring veggies! It is great for lunch or dinner!

Ingredients

1. 1 tablespoon olive oil
2. 1 small yellow onion diced
3. 3 cloves garlic minced
4. 10 spears of asparagus trimmed and halved
5. 4 15 oz cans vegetable broth
6. 1 1/2 cups frozen peas
7. Juice of 2 lemons
8. 1 cup freshly chopped spinach
9. 1/4 cup freshly chopped basil
10. 2 medium zucchini spiralized
11. Salt and black pepper to taste
12. Freshly grated parmesan cheese for serving, if desired

Instructions

1. In a large saucepan or pot, heat the olive oil over medium heat. Add the onion, garlic, and asparagus. Cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the asparagus is tender.
2. Add the broth, peas, lemon juice, spinach, and basil. Simmer for 5 minutes. Stir in the zucchini noodles and cook an additional 2 minutes so the zucchini noodles can soften. Season with salt and black pepper, to taste. Serve immediately and garnish with parmesan cheese, if desired.
3. Note-if you need the soup to be vegan, don't use the parmesan cheese.

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