Our solution? A quick and easy soup that is jammed with fresh vegetables and comes together in about 30 minutes. We combine seasonally perfect asparagus with the sweet taste of frozen corn and a heap of fresh thyme. The result is light, fresh and filling. If you want to bulk it up a bit, shrimp or diced chicken would be a great addition.
Spring corn soup with asparagus
1 tablespoon olive oil
1/4 cup chopped shallots
3 cloves garlic, minced
1 large sweet onion, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
6 cups low-sodium chicken broth
1 bunch asparagus, cut into 1-inch pieces
3 tablespoons chopped fresh thyme
16 ounces frozen baby corn
Salt and ground black pepper
In a large stockpot over medium, heat the oil. Add the shallots, garlic, onion, carrots and celery. Cook until the onion is tender and translucent, 6 to 7 minutes. Add the chicken broth and bring to a simmer. Add the asparagus, thyme and corn, then cook just until the asparagus is tender, 4 to 5 minutes. Season with salt and pepper.
Start to finish: 30 minutes
Nutrition information per serving: 130 calories; 30 calories from fat (23 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 22 g carbohydrate; 4 g fiber; 9 g sugar; 6 g protein; 280 mg sodium.
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