Healthy Spring Vegetable Soup Recipe — The Mom 100

Ingredients

• 2 tablespoons olive oil
• 3 leeks ((cleaned, trimmed; white and light green parts diced))
• 4 medium carrots ((peeled and diced))
• 3 stalks celery ((diced))
• 4 cloves garlic ((minced))
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 6 cups less-sodium vegetable or chicken broth ((use vegetable broth for a vegetarian soup))
• 1 28-ounce can pureed tomatoes
• 1 pound very small red new potatoes ((quartered or cut into eighths, or regular new potatoes; cut into 1-inch dice))
• 2 cups frozen peas
• 1 ½ cups trimmed and sliced asparagus
• 2 cups chopped Napa cabbage
• 2 teaspoons chopped fresh thyme leaves
• ½ teaspoon red pepper flakes ((or to taste))
• ½ cup fresh basil leaves
• ½ cup fresh parsley leaves
• 2 garlic cloves ((chopped))
• ⅓ cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• 3 tablespoons grated Parmesan cheese