How to Make Delicious Spring Vegetable Soup

 A light yet cozy soup packed with fresh spring vegetables—perfect for March!

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup green peas (fresh or frozen)
• 4 cups vegetable broth (or chicken broth)
• 1 can (15 oz) diced tomatoes (optional)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup baby spinach or chopped kale
• Juice of ½ lemon (for freshness)

Instructions:

1. Sauté Aromatics:
   Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened.

2. Add Vegetables & Broth:
   Stir in zucchini, peas, and diced tomatoes (if using). Pour in the vegetable broth. Add thyme, oregano, salt, and pepper.

3. Simmer:
   Bring the soup to a boil, then reduce heat and let it simmer for 15–20 minutes, until vegetables are tender.

4. Add Greens & Lemon Juice:
   Stir in baby spinach (or kale) and cook for another 2–3 minutes. Finish with a squeeze of fresh lemon juice for a bright, fresh flavor.

5. Serve & Enjoy:
   Ladle into bowls and serve warm. Pairs well with crusty bread or Irish soda bread!